Journal of Agriculture and Food Research最新文献

The world's population is proliferating, and the growing population needs more food resources. Meat is one of the essential dietary components for humans, but the available meat resources are insufficient to fulfill consumers' demands. In this scenario, the meat alternative could be a sustainable resource for fulfilling the meat demand. Cultured meat is one of the best meat alternatives and also has the potential to fulfill the meat demand of the growing population. Cultured meat is produced by cultivating animal stem cells and allowing them to undergo a growth and division process that closely mimics the natural cellular development inside living organisms. The primary reasons behind cultured meat production are to minimize the environmental effect by reducing methane emissions, to minimize the meat cost so it will be economical for the consumer, and to provide antibiotic-free meat. This review explains cultured meat production and new technologies being introduced to create opportunities to improve the overall production of cultured meat. It also explores the cultured meat sector's market opportunities and challenges to the cultured meat industry.

Moringa oleifera is an excellent source of nutrients and functional ingredients of human health significance. This study was conducted to determine the role of lactic acid fermentation and blanching in improving nutritional attributes and functional properties of M. oleifera leaves. Submerged lactic acid fermentation of M. oleifera was carried out for 24 h by using a Lactiplantibacillus plantarum strain. The results showed that fermentation resulted in a microbial population of M. oleifera leaves dominated with higher count of L. plantarum i.e., 4.06 log¹⁰ CFU/g after 24 h fermentation. L. plantarum count was reduced from 4.06 to 1.61 log¹⁰ CFU/g in fermented M.oleifera leaves powder after cabinet dehydration. Higher levels of protein (29.87 %), and fiber (32.26 %) were observed in fermented M. oleifera leaves while the levels of carbohydrates (10.74 %), fat (7.72 %), and energy (232.06 kcal) were lower than the levels observed in raw and blanched leaves. Lactic acid fermentation also anticipated reduction in anthocyanin (14.50–10.37 mg/100g), chlorophyll A (52.64–45.35 mg/100g), and lycopene (11.94–9.13 mg/100g) content of M. oleifera leaves. Fermentation significantly (p ≤ 0.05) increased level of total phenolic content i.e., 55.48 mg gallic acid equivalents (GAE)/g, total flavonoid contents i.e., 70.81 mg quercetin equivalent (QE)/g and flavonols i.e., 36.97 mg QE/g. Lactic acid fermentation reduced the levels of intrinsic nutrient inhibitors such as alkaloids (2.74–1.94 g/100g; 29 % ↓), saponins (3.80–2.98 g/100g: 20 % ↓), oxalates (2.43–1.85 g/100g; 24 % ↓), tannin (0.83–0.44 g/100g; 47 % ↓), and phytic acid (1.94–1.02 g/100g; 47 % ↓) compared with the raw leaves. The results suggest lactic acid fermentation is a cost-effective technique to improve nutritional and health perspectives of M. oleifera leaves.

The discovery of new molecules from natural sources for the treatment of tumors such as breast cancers is of importance for the development of functional foods and to the pharmaceutical industry. A natural resource with potential activity against breast cancer is forest onion, Eleutherine bulbosa (Mill.) Urb., but the identity of its active constituents and their mechanisms of action remain unexplored. Therefore, this study focuses on metabolite profiling, in silico or pharmacoinformatic activity and mechanisms, as well as advanced validation on in vitro cell lines. Ten compounds identified in E. bulbosa bulb ethanolic extract (EBE) showed cancer receptor and radical inhibitory activity via network pharmacology and molecular docking simulation. The most promising compound was avenasterol binding PARP-1, HER2, iNOS receptors with values of −11.26, −8.34, and −9.17 μg/mL, respectively. EBE and avenasterol had a smaller EC₅₀ value, or higher potency, than the control antioxidant Trolox in radical scavenging tests with ABTS and DPPH. In line with the in silico study, EBE and avenasterol showed antiproliferative activity against human breast cancer MCF-7 with LD₅₀ 217.8 μg/mL, with relatively low cytotoxicity to normal MCF-10A cells (LD₅₀ > 1000 μg/mL). The antiproliferative mechanism of EBE on MCF-7 was associated with downregulation of TGF-β, HER2, PI3K, and AKT which are known tumor activators. Significant (p < 0.05) upregulation of tumor suppressor gene miR-29a-3p in MCF-7 was observed after treatment with EBE in a dose-dependent manner.

The study examined the impact of Village Savings and Loans Associations (VSLA) participation on cocoa farmers livelihoods in the Western North region of Ghana. The study analyzes the factors that influence VSLA participation and the intensity of savings. The sample size for the study was 301. The Heckman two-stage model was used to analyse the factors that influence VSLA participation and the intensity of savings. Propensity Score Matching (PSM) was used to examine the impact of VSLA participation on cocoa farmers livelihoods. The results demonstrated a positive and statistically significant relationship between VSLA participation and the following variables: age, gender, household size, education, children's education, and social contributions. However, variables such as respect, income, and gender had a negative influence on VSLA participation. The result also established a positive and significant relationship among extension contact, respect, income, and intensity of savings. VSLA participation had a negative impact on natural capital (land size), a positive impact on human capital (children's capital) and on financial capital (total income), and no impact on social capital (community social distributions) and physical capital (home assets). Policy makers should therefore consider these factors or attributes of beneficiaries in the development and implementation of future interventions. It is recommended that government of Ghana through Ghana COCOBOD should implement policies that intensify sensitization and education on need for farmers to participate in VSLAs. Additionally, policies that support community-building activities such as VSLAs, can be implemented to foster community engagement and build social capital in cocoa growing communities.

The microwave-assisted fluidized bed two-stage novel, energy-efficient drying method was used for Agaricus bisporus drying which can be further utilised for mushroom protein powder, and soup. The effect of microwave heating time (MHT), fluidized bed drying temperature (FBDT), and slice thickness (ST) on rehydration ratio, total colour difference (TCD), and overall acceptability of white button mushroom (WBM) powder was investigated. The optimized values, i.e., 1 min (MHT), 60 °C (FBDT), and 2 mm (ST), were obtained during optimization using design expert software (ver. 13.0.1). The result revealed that MHT, FBDT, and ST affect the responses significantly. TCD was found to be increased while overall acceptability decreased as MHT and FBDT increased. Rehydration is an important criterion for using dry products in curry or soup since they may absorb water. The optimized WBM (O-WBM) powder was used to prepare the soup mix. Out of three formulations (F₁, F₂, and F₃), F₃ had a 9 % O-WBM powder score with a maximum mean value for colour, taste, flavor, consistency, and overall acceptability, followed by F₂ with a 7 % O-WBM powder. The soup’s composition includes functional ingredients such as garlic, shallots, and milk powder, making it healthier.

Soy products are a primary source of isoflavones, but many naturally occurring isoflavones are glycosides with low bioavailability. β-Glucosidase hydrolyzes the β-D-glucoside bond, releasing the aglycone form of isoflavones, which are more efficiently absorbed and offer enhanced health benefits, such as anti-inflammatory and anticancer effects. Microorganisms play a critical role in this biotransformation during fermentation by producing β-glucosidase. This review summarizes the microorganisms involved in converting isoflavone glycosides into aglycones during the fermentation of Indonesian traditional foods. The process, influenced by heritage-rich methods, determines the efficiency of aglycone production. Various unexplored microorganisms in Indonesian soybean-based fermented foods, such as tempeh, oncom, kecap, and tauco, produce β-glucosidase. These findings highlight the importance of optimizing traditional fermentation methods to maximize the health benefits of soy products.

In this study, foam-structured hydroxypropyl methylcellulose was used to structure cod liver oil into oleogel. Different concentrations of curcumin (0, 1.1, 2.2, 3.3, and 4.4 mg/100g of chicken nuggets) were added to the oleogels and incorporated into the chicken nuggets. Subsequently, samples were deep-fried in an oleogel frying medium prepared with carnauba wax and canola oil (10g/100g). Our results revealed that the addition of 4.4 mg/100g of curcumin led to the highest fat uptake reduction and moisture retention compared to the control and 1.1 mg/100g of curcumin (P < 0.05). Additionally, the addition of 4.4 mg/100g of curcumin exhibited consistently higher oxidative stability, as indicated by thiobarbituric acid reactive substances (TBARS), during the 30-day storage period at −18 °C compared to the control (P < 0.05). Notably, treated samples did not show any alteration in ash and protein contents, color, texture, pH values, sensory attributes, or microscopic structures of the fried chicken products. Furthermore, fatty acid analysis revealed that the samples containing 4.4 mg/100g of curcumin had significantly lower levels of saturated fatty acids and higher levels of monounsaturated and polyunsaturated fatty acids than the control (P < 0.05). Overall, the study demonstrates that adding curcumin in a carrier setting to deep-fried chicken products can improve the products by reducing fat uptake and extending oxidative stability.

The benefits of human breast milk (HBM) to newborn growth, development, and overall health have been well investigated. As breastfeeding rate has declined significantly, the use of infant formula has risen and remains a significant component of the infant's diet. HBM contains several essential nutritional components, with human milk oligosaccharides (HMO) being the third most abundant following lactose and lipids. A diverse array of HMOs is known to exert great benefits in intestinal, immune, and cognitive functions. In contrast to HBM, infant formula containing mainly bovine milk lacks the diversity of HMOs. Efforts have been made to replicate this characteristic in infant formula through chemical and chemoenzymatic synthesis as well as microbial production. Utilizing microbial hosts appears to be more favourable due to its accessibility and cost-efficiency. Escherichia coli has been preferably used due to its high incorporation of DNA, high-level expression capability, and rapid growth. However, potential endotoxin contamination raises health concerns and prevents approval as Generally Recognized as Safe (GRAS) by the FDA. This prompts the use of other microbes such as Bacillus subtilis. Future research in this area is needed to optimize effective procedures using microbial hosts, high yield production, and economic feasibility. This may lead to infant formulas closely mimicking HBM and its health benefits.

The act of eating is an act that has been necessary for the survival of humanity. If we look at the adventure of food from the past to the present, this act, which was simply to fill the stomach at the beginning of human history, has now become a source of pleasure and attraction. The richness of gastronomy has increased over time, thanks to different cultures. As diversity has increased, so has intercultural interaction, making it attractive for food lovers to travel to discover new, exotic flavors. The development of technology has made life easier for people. But it has also brought innovation to gastronomy. New techniques were used to prepare food. Culinary culture expanded. These new techniques have contributed to the development of gastronomy and paved the way for the creation of new culinary trends. These trends include Refined Cuisine, Nouvelle Cuisine, Fusion Cuisine, Molecular Gastronomy, Slow Food and NbN Cuisine. Each trend has its dynamic. These trends are specialized based on techniques and ingredients used in food preparation and cooking. This review aims to analyze the main culinary trends in future gastronomy.

Cyanide poisoning remains a significant concern for both civilian and military personnel worldwide. Rhodanese, a cyanide detoxify enzyme produced by the wild (KOJCM1665) and two selected mutant strains (KOJCM1665c and KOJCM1665d) of Klebsiella oxytoca JCM 1665 was purified and characterized using a combination of standard techniques. Extracellular rhodanese yield of the wild and selected mutants were 6.2 ± 0.6, 26.7 ± 0.7 and 18.3 ± 0.3 U/mL respectively. The overall levels of recovery of rhodanese activity and fold after purification were 49 %, 66 %, and 58 % and 2.6, 2.6, and 2.3 % for the wild, KOJCM 1665c, and KOJCM 1665d, respectively. The native molecular weights of the three enzyme preparations were 35.1, 34.9, and 34.8 kDa, while the subunit molecular weight was 35 kDa for all the enzymes. The optimum activity of the enzymes was observed at 50 °C and pH 6.0. The real km of the three enzyme preparations for KCN as a substrate were 1.03 × 10⁻³, 0.95 × 10⁻³, and 0.80 × 10⁻³ M, respectively, while the km for the second substrate (Na₂S₂O₃) were 0.59 × 10⁻³, 0.49 × 10⁻³, and 0.69 × 10⁻³ M, respectively. The substrate specificity study showed that the enzyme preferred sodium thiosulfate as the substrate. Metal ions such as Na⁺ and K⁺ had significantly greater inhibitory effects on enzyme activity. This study demonstrated the potential of enhancing K. oxytoca JCM 1665 to overexpress extracellular rhodanese, and the physicochemical properties of the enzyme hold significant promise as a target for improving the efficiency of cyanide bioremediation processes.