Trends in Food Science & Technology最新文献

Health-promoting effects and safety aspects of Lactobacillus delbrueckii: A food industry species 德尔布鲁贝克乳杆菌对健康的促进作用和安全性：食品工业物种

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-06-25 DOI: 10.1016/j.tifs.2024.104605

Luís Cláudio Lima de Jesus , Rhayane Cristina Viegas Santos , Ludmila Silva Quaresma , Monique Ferrary Américo , Thaís Vilela Rodrigues , Andria dos Santos Freitas , Gabriela Munis Campos , Joyce da Cruz Ferraz Dutra , Fernanda Alvarenga Lima Barroso , Juliana Guimarães Laguna , Flávia Figueira Aburjaile , Philippe Langella , Jean-Marc Chatel , Vasco Azevedo

Background

Lactobacillus delbrueckii is a bacterium used in the dairy industry, improving dairy products' organoleptic characteristics and nutritional value. Preclinical studies have demonstrated the probiotic effects of these microorganisms. However, unlike other lactic acid bacteria species, few studies have explored L. delbrueckii strains, using a probiogenomics approach, about their benefits and safety for host health.

Scope and approach

This comprehensive review describes the main health effects and safety features of L. delbrueckii strains. Furthermore, it also identifies potential genetic factors and molecular mechanisms obtained through the probiogenomics approach, which can offer insights into this species' effects on host health and its safety level for biotechnological and therapeutic applications.

Key findings and conclusions

L. delbrueckii can tolerate industrial and gastrointestinal stressors, and this property could be enhanced by incorporating these microorganisms into dairy matrices. The biotherapeutic activity of L. delbrueckii has been extensively demonstrated in intestinal inflammation, enteric infections, and metabolic and psychological disorders. Many beneficial effects are elicited by components of the bacteria cell membrane or secreted molecules, such as cell surface proteins, exopolysaccharides, bioactive metabolites, and peptides. Furthermore, few plasmids were identified in L. delbrueckii, reducing the spread of antibiotic-resistance genes. Additionally, this species has a lower capacity to act as a pathogen. However, studies show a discrepancy between the phenotype and genotype data, which may be related to the gene expression level or regulation in specific environmental conditions. Therefore, further studies should be conducted to characterize the possible biological role of this species and identify the genetic markers linked to these processes.

背景德尔布鲁贝克乳杆菌（Lactobacillus delbrueckii）是一种用于乳制品工业的细菌，可改善乳制品的感官特性和营养价值。临床前研究已经证明了这些微生物的益生作用。然而，与其他乳酸菌种类不同的是，很少有研究采用益生基因组学方法探讨 L. delbrueckii 菌株对宿主健康的益处和安全性。此外，它还确定了通过益生基因组学方法获得的潜在遗传因素和分子机制，这些因素和机制可以帮助人们深入了解该物种对宿主健康的影响及其在生物技术和治疗应用方面的安全水平。主要发现和结论L. delbrueckii可以耐受工业和胃肠道压力，将这些微生物加入乳制品基质中可以增强这种特性。在肠道炎症、肠道感染、新陈代谢和心理失调等方面，已广泛证明了三角酵母的生物治疗活性。许多有益作用是由细菌细胞膜成分或分泌分子引起的，如细胞表面蛋白、外多糖、生物活性代谢物和肽。此外，在 L. delbrueckii 中发现的质粒很少，从而减少了抗生素耐药基因的传播。此外，该物种作为病原体的能力较低。然而，研究显示表型与基因型数据之间存在差异，这可能与基因表达水平或特定环境条件下的调控有关。因此，应开展进一步研究，以确定该物种可能的生物学作用，并确定与这些过程相关的遗传标记。

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引用次数: 0

Elimination of aflatoxin M1 from milk: Current status, and potential outline of applicable mitigation procedures 消除牛奶中的黄曲霉毒素 M1：现状和可能适用的缓解程序概要

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-06-22 DOI: 10.1016/j.tifs.2024.104603

Lukáš Kolarič, Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Peter Šimko

Background

One of the most carcinogenic compounds found in milk is aflatoxin M₁ (AFM₁), which is formed in lactating mammals after the ingestion of feeds that have been contaminated with aflatoxin B₁ and then excreted into milk. As such, AFM₁'s concentration is limited at the both the national and international levels by national legislation or internationally-adopted Codex Alimentarius standards, respectively. Climatic conditions, the absence of food safety standards, or insufficient capacity for official controls have led to one-third of humankind being chronically exposed to AFM₁, especially in developing countries. Despite being frequently found in milk-based products and the many attempts by researchers to eliminate AFM₁ during milk processing, there is no removal procedure applicable in the dairy sector.

Scope and approach

This article retrieves and summarises the latest scientific and patent information on AFM₁ elimination procedures from milk.

Key findings and conclusions

Various procedures to eliminate AFM₁ from milk - based on chemical, physical, biological, and physicochemical principles - are currently being developed at the laboratory level. Due to the legislative prohibition on the addition of chemical reactants capable of destroying AFM₁ in the milk matrix, the technological and safety barriers associated with physical procedures, and the inaccessibility of officially approved enzymes capable of decomposing AFM₁ during biological procedures, it seems that physicochemical procedures could be of primary importance in the AFM₁ mitigation strategy. The suitability of physicochemical procedures also confirms the SCUFEERS concept, which is a set of criteria such as Safety, Capacity, Universality, Finance, Ecology, Efficiency, Rapidity, and Selectivity that enables the identification of the most promising procedures for dairy.

背景在牛奶中发现的最致癌化合物之一是黄曲霉毒素 M1（AFM1），它是哺乳动物在摄入受黄曲霉毒素 B1 污染的饲料后形成的，然后排泄到牛奶中。因此，在国家和国际层面，AFM1 的浓度分别受到国家立法或国际采用的食品法典标准的限制。气候条件、食品安全标准的缺失或官方控制能力的不足，导致三分之一的人类长期暴露于 AFM1 的影响之下，尤其是在发展中国家。尽管 AFM1 经常出现在以牛奶为原料的产品中，而且研究人员多次尝试在牛奶加工过程中消除 AFM1，但目前还没有适用于乳制品行业的消除程序。由于法律禁止在牛奶基质中添加能够破坏 AFM1 的化学反应剂，物理程序存在技术和安全障碍，而且在生物程序中无法获得官方批准的能够分解 AFM1 的酶，因此物理化学程序似乎在 AFM1 减缓战略中占据首要地位。物理化学程序的适用性也证实了 SCUFEERS 概念，该概念是一套标准，如安全、能力、普遍性、资金、生态、效率、快速性和选择性，能够确定最有前途的乳制品程序。

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引用次数: 0

Photocatalytic ethylene scavenging for fresh produce preservation: A comprehensive review 用于新鲜农产品保鲜的光催化乙烯清除技术：综述

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-06-22 DOI: 10.1016/j.tifs.2024.104604

Lei Hua , Nian Li , Wenyu Zhang , Chang-Qing Ruan , Kaifang Zeng

Background

Ethylene, a natural plant hormone, accelerates the aging and spoilage of fresh produce postharvest, significantly reducing shelf life. Efficient scavenging of ethylene is crucial for extending the storage period, maintaining quality, and minimizing losses. The existing ethylene removal strategies cannot fully meet the current requirements for extending the shelf life of fresh produce. Photocatalytic degradation of ethylene is an emerging technology that utilizes low-energy, high-efficiency photocatalysis, showing promising potential for enhancing postharvest preservation of fresh produce.

Scope and approach

This review synthesizes studies on photocatalytic degradation of ethylene and its application in postharvest preservation for some typical fruits. It critically discusses advancements in photocatalysts, including nano titanium dioxide (nanoTiO₂), nano zinc oxide (nanoZnO), graphitic carbon nitride (g-C₃N₄), tungsten oxide (WO₃), other semiconductors, and the ones based on those nanomaterials, evaluating their photocatalytic efficiency under various lighting conditions. The integration of these photocatalysts into existing storage systems and their impact on product quality and shelf life extension are explored through a detailed analysis of recent technological developments.

Key findings and conclusions

Photocatalytic degradation of ethylene effectively reduces perishability and waste of fresh produce. Nanostructured photocatalysts, particularly those activated under visible light, demonstrate higher efficacy and stability, suitable for scalable applications with feasible solutions. Challenges remain in optimizing catalyst design, cost, and integration with existing packaging, logistics and other preservation systems. Future research is suggested to focus on understanding the mechanisms of ethylene degradation to enhance post-harvest quality and develop commercially viable photocatalytic systems that support agricultural sustainability and food security.

背景乙烯是一种天然植物激素，会加速新鲜农产品收获后的老化和腐败，大大缩短货架期。有效清除乙烯对延长贮藏期、保持质量和减少损失至关重要。现有的乙烯清除策略无法完全满足当前延长新鲜农产品货架期的要求。光催化降解乙烯是一项新兴技术，它利用低能耗、高效率的光催化技术，在提高新鲜农产品采后保鲜方面显示出巨大的潜力。它认真讨论了光催化剂的进展，包括纳米二氧化钛（nanoTiO2）、纳米氧化锌（nanoZnO）、氮化石墨碳（g-C3N4）、氧化钨（WO3）、其他半导体以及基于这些纳米材料的光催化剂，并评估了它们在各种光照条件下的光催化效率。通过对最新技术发展的详细分析，探讨了如何将这些光催化剂集成到现有的贮藏系统中，以及它们对产品质量和延长保质期的影响。纳米结构光催化剂，尤其是在可见光下激活的光催化剂，具有更高的功效和稳定性，适合采用可行的解决方案进行规模化应用。在优化催化剂设计、成本以及与现有包装、物流和其他保鲜系统的整合方面仍存在挑战。建议今后的研究侧重于了解乙烯降解机制，以提高收获后的质量，并开发商业上可行的光催化系统，支持农业可持续发展和粮食安全。

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引用次数: 0

Global sugar reduction trends and challenges: Exploring aroma sweetening as an alternative to sugar reduction 全球减糖趋势与挑战：探索芳香增甜作为减糖的替代方法

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-06-21 DOI: 10.1016/j.tifs.2024.104602

Di Zhao , Yue Chen , Jiayi Xia , Zhibin Li , Yanxiang Kang , Zuobing Xiao , Yunwei Niu

Background

Excessive sugar consumption is associated with a variety of health problems. Sugar reduction is challenging as it affects the texture and flavor of food. Furthermore, the safety of non-nutritive sweeteners has become the subject of increasing scrutiny and debate, necessitating a more rigorous evaluation of long-term health impacts and potential alternatives. Aroma-induced sweetening is expected to be a healthier strategy for sugar reduction.

Scope and approach

This review focuses on the physiological basis of sweetness perception. It explains the neural pathway of aroma sweetening and elaborates on the mechanism of action of aroma sweetening in terms of the neural and psychological factors of olfactory-taste synergy. Additionally, it summarizes the subjective and objective factors affecting the sweetness perception of aroma sweetening, including individual differences, aroma, multisensory synergy, and sensory analysis methods.

Key findings and conclusions

Aroma sweetening represents a promising approach to glucose reduction, affecting sweet perception through the olfactory-taste pathway. When applying aroma sweetening, the aroma substances and their concentrations should be strictly screened. The long-term health effects of the aroma substances should also be evaluated. Furthermore, with the ongoing advancement of sensory assessment tools and methodologies, innovative biometrics may offer valuable support for future research endeavors. Overall, this review hopes to provide new ideas for sugar reduction research.

背景过量摄入糖分与多种健康问题有关。由于糖会影响食物的口感和风味，因此减少糖的摄入量具有挑战性。此外，非营养性甜味剂的安全性已成为越来越多审查和辩论的主题，因此有必要对长期健康影响和潜在替代品进行更严格的评估。香味诱导甜味有望成为一种更健康的降糖策略。它解释了香味增甜的神经通路，并从嗅觉-味觉协同作用的神经和心理因素方面阐述了香味增甜的作用机制。此外，它还总结了影响香味增甜甜度感知的主观和客观因素，包括个体差异、香味、多感官协同作用和感官分析方法。主要发现和结论香味增甜是一种很有前景的降糖方法，它通过嗅觉-味觉途径影响甜度感知。在应用香味增甜时，应严格筛选香味物质及其浓度。还应评估香味物质对健康的长期影响。此外，随着感官评估工具和方法的不断进步，创新的生物计量学可能会为未来的研究工作提供有价值的支持。总之，本综述希望能为减糖研究提供新思路。

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引用次数: 0

Wine authentication: Current progress and state of the art 葡萄酒认证：当前进展和技术现状

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-06-21 DOI: 10.1016/j.tifs.2024.104598

Nemanja Koljančić , Katarína Furdíková , Adriano de Araújo Gomes , Ivan Špánik

Background

Wine, renowned as one of the oldest and globally consumed alcoholic beverages, possesses a complex composition and aroma shaped by diverse geographical and regulatory influences. To combat fraud in this lucrative industry, the integration of analytical techniques with chemometric tools has become imperative for ensuring authenticity and quality.

Scope and approach

This review delves into analytical techniques for wine authentication and quality assessment, including chromatography, spectroscopy, and digital imaging, bolstered by chemometrics. It highlights the importance of chemometrics in extracting key statistical insights and understanding the complex attributes of wine.

Key findings and conclusions

The diverse attributes of wine, ranging from grapevine variety to winemaking techniques, offer opportunities for characterization, classification, and authentication through chemical and physical analyses. Chromatography is the primary analytical method, capable of identifying trace-level organic compounds and detecting adulteration. In addition to chromatographic methods, spectroscopic methods have also found widespread commercial application, often allowing simpler handling compared to chromatography but yielding less extensive data. On the other hand, digital image methods, which have recently begun to be used, represent great potential in wine analysis as they require minimal or no sample preparation. Future readers stand to benefit from a comprehensive understanding of modern wine authentication methods, including chromatography, spectroscopy, digital imaging, and their integration with chemometric tools for innovative analysis approaches.

背景葡萄酒是历史最悠久、全球消费量最大的酒精饮料之一，其复杂的成分和香气受到不同地域和法规的影响。为了打击这一利润丰厚行业中的欺诈行为，将分析技术与化学计量学工具相结合以确保葡萄酒的真实性和质量已成为当务之急。主要发现和结论从葡萄品种到酿酒技术，葡萄酒的属性多种多样，这为通过化学和物理分析进行特征描述、分类和鉴定提供了机会。色谱法是主要的分析方法，能够鉴定痕量有机化合物和检测掺假。除色谱法外，光谱法也得到了广泛的商业应用，其操作通常比色谱法简单，但获得的数据较少。另一方面，最近开始使用的数字图像方法在葡萄酒分析中具有巨大的潜力，因为它们只需极少的样品制备或无需样品制备。全面了解现代葡萄酒鉴定方法，包括色谱法、光谱法、数字成像法，以及将这些方法与化学计量学工具相结合的创新分析方法，将使未来的读者受益匪浅。

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引用次数: 0

Rice grain germination: A review of its impact on technological properties and development of new food products 米粒发芽：综述稻谷发芽对技术特性和新食品开发的影响

IF 15.1 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-20 DOI: 10.1016/j.tifs.2024.104600

Lucas Ávila do Nascimento , Thauana Heberle , Ya-Jane Wang , Nathan Levien Vanier , Moacir Cardoso Elias , Márcia Foster Mesko , Rosana Colussi

Background

Grains undergo significant structural changes during germination due to amylolytic and proteolytic enzymes. These changes notably affect the starch content and its structure, which is the primary energy source for the developing plant, impacting grain resistance to the breakdown force and yield besides the starch properties. To be efficiently utilized, the starch requires enzymatic hydrolysis, which is a crucial step in the germination process.

Scope and approach

This review aims to compile comprehensive information on the influence of germination on starch and its associated technological factors. It includes examining the effects on amylose and amylopectin, amylolytic enzymes, viscosity, thermal properties, and granule morphology, texture, and cooking parameters of germinated grains and food products based on germinated rice grains flour. The goal is to provide a detailed analysis of the impact of germination on these factors and shed light on the subject matter for interested readers.

Key findings and conclusions

Amylolytic enzymes break down starch chains during germination, leading to increased viscosity, modified thermal properties, formation of surface pores on starch granules, and reduced cooking time and hardness. These changes influence grain quality and enable product development using germinated rice flour (e.g., bakery items, tea, and yogurt). Germination affects industrial processes like parboiling differently compared to non-germinated grains. Germinated rice boasts an enhanced nutrient profile, offering increased health benefits. Overall, induced germination presents a method for altering grain characteristics and creating new food possibilities.

背景谷物在淀粉分解酶和蛋白分解酶的作用下，在发芽过程中会发生显著的结构变化。淀粉是发育中植物的主要能量来源，这些变化会显著影响淀粉含量及其结构，从而影响谷物的抗分解力和产量以及淀粉的特性。为了有效利用淀粉，淀粉需要进行酶水解，这是萌芽过程中的关键步骤。它包括研究发芽谷物和以发芽米谷物粉为基础的食品对直链淀粉和支链淀粉、淀粉分解酶、粘度、热性能、颗粒形态、质地和烹饪参数的影响。主要发现和结论淀粉分解酶在发芽过程中分解淀粉链，导致粘度增加、热性能改变、淀粉颗粒表面气孔形成、蒸煮时间缩短和硬度降低。这些变化会影响谷物质量，并促进发芽米粉的产品开发（如烘焙食品、茶叶和酸奶）。与未发芽的谷物相比，发芽对煮沸等工业流程的影响有所不同。发芽大米的营养成分更高，对健康更有益。总之，诱导发芽是改变谷物特性和创造新食品可能性的一种方法。

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引用次数: 0

Chitin and chitosan: Pioneering sustainable substrates for next-generation soilless vertical farming 甲壳素和壳聚糖：下一代无土垂直耕作的可持续基质先锋

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-06-18 DOI: 10.1016/j.tifs.2024.104599

Xiaoxue Jia, Peihua Ma, Cheng-I Wei, Qin Wang

Background

Traditional substrates in vertical farming pose environmental challenges due to their non-renewable nature, waste generation, and resource depletion. Their limited water retention, and potential pH and nutrient imbalances contribute to sustainability concerns. As VF seeks efficient and sustainable growth mediums, chitin and chitosan (CC) emerge as promising alternatives, known for their ecological compatibility and antimicrobial properties.

Scope and approach

This paper reviews and integrates cross-disciplinary studies on the potential utilization of CC as substrates in VF systems. It explores structural and functional properties of these biopolymers, examining their feasibility and benefits as substrates in the context of soilless cultivation. The discussion encompasses the ecological and economic implications of adopting CC in VF, identifying challenges and reflecting on future prospects. It aims to present a comprehensive analysis, situating the discussion within the broader goal of sustainable agricultural practices and the sustainable development goals (SDGs).

Key findings and conclusion

CC substrates can significantly enhance plant growth, nutrient uptake, and disease resistance in VF. Their high-water retention, structural versatility in forming sponge and hydrogel, and nutrient-binding capacity contribute to their efficacy as substrates. The ability of chitosan to stimulate phytohormones and enhance microbial symbiosis further underscores its multifunctional role in promoting plant health and productivity. Moreover, the review identifies the potential of integrating these biopolymers with cutting-edge technologies, including precision agriculture, 3D printing, and AI-driven material screening, to optimize their applications. These findings advocate for a paradigm shift towards using bio-based polymers for sustainable and efficient VF practices.

背景垂直养殖中的传统基质因其不可再生、产生废物和资源枯竭等特性，给环境带来了挑战。它们有限的保水性以及潜在的 pH 值和养分失衡也是可持续发展的问题之一。随着 VF 寻求高效和可持续的生长介质，甲壳素和壳聚糖（CC）因其生态兼容性和抗菌特性而成为有前景的替代品。它探讨了这些生物聚合物的结构和功能特性，研究了它们作为无土栽培基质的可行性和益处。讨论包括在 VF 中采用 CC 的生态和经济影响，确定挑战并思考未来前景。主要发现和结论CC基质可显著提高植物生长、养分吸收和抗病能力。壳聚糖的高保水性、形成海绵和水凝胶的结构多样性以及养分结合能力使其成为有效的基质。壳聚糖刺激植物激素和增强微生物共生的能力进一步凸显了其在促进植物健康和生产力方面的多功能作用。此外，该综述还指出了将这些生物聚合物与精准农业、3D 打印和人工智能驱动的材料筛选等尖端技术相结合以优化其应用的潜力。这些研究结果倡导将生物基聚合物用于可持续和高效的农业生产实践的模式转变。

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引用次数: 0

Oxidase-like nanozymes-driven colorimetric, fluorescence and electrochemiluminescence assays for pesticide residues 氧化酶样纳米酶驱动的比色、荧光和电化学发光农药残留检测方法

IF 15.3 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-15 DOI: 10.1016/j.tifs.2024.104597

Sha Liu , Chao Nie , Fengjiao He , Guojian Wu , Heng Wang , Si Li , Chenxing Du , Zhi Zheng , Jieshun Cheng , Yizhong Shen , Jie Cheng

Background

Pesticides are recognized as effective tools for crop protection, but pesticide residues pose a potential threat to human health and ecosystems. When pesticides are present in crops, they can enter the food chain and cause harm to humans and other organisms. Therefore, the monitoring of pesticide levels in relevant matrices is essential to ensure the safety of humans and other organisms.

Scope and approach

This paper reviews the applications of oxidase-like nanozymes-driven colorimetric, fluorescence and ECL assays for pesticide residues. The mechanisms of fluorescence, colorimetric and ECL assays are also presented. Finally, the advantages and disadvantages of colorimetric, fluorescence and ECL assays and traditional methods in pesticide detection were compared, and their applications in different pesticides detection were validated. This study aims to explore the feasibility and superiority of oxidase-like nanozymes-driven colorimetric, fluorescence and ECL assays for pesticide residues, and to provide an economical, sensitive and accurate detection method for pesticide residue detection.

Key finds and conclusions

Oxidase-like nanozymes-driven colorimetric, fluorescence and ECL assays can rapidly and accurately detect the presence of pesticides under laboratory conditions with high accuracy and stability. Future research will focus on the development of portable assay equipment based on oxidase-like nanozymes to achieve rapid assay of pesticide residues in the field, which is of great significance in ensuring food safety and thus maintaining the health of humans and other organisms.

背景农药是公认的保护作物的有效工具，但农药残留对人类健康和生态系统构成潜在威胁。当农作物中存在农药时，它们会进入食物链，对人类和其他生物造成危害。因此，监测相关基质中的农药含量对于确保人类和其他生物的安全至关重要。范围和方法本文综述了氧化酶类纳米酶驱动的比色、荧光和 ECL 检测农药残留的应用。还介绍了荧光、比色和 ECL 检测的机制。最后，比较了比色法、荧光法和 ECL 法与传统方法在农药检测中的优缺点，并验证了它们在不同农药检测中的应用。本研究旨在探索类氧化酶纳米酶驱动的比色法、荧光法和 ECL 法检测农药残留的可行性和优越性，为农药残留检测提供一种经济、灵敏、准确的检测方法。主要发现和结论类氧化酶纳米酶驱动的比色法、荧光法和 ECL 法可以在实验室条件下快速、准确地检测农药的存在，具有较高的准确性和稳定性。未来的研究将侧重于开发基于类氧化酶纳米酶的便携式检测设备，以实现田间农药残留的快速检测，这对于确保食品安全，从而维护人类和其他生物的健康具有重要意义。

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引用次数: 0

Depressive disorder prevention by DIET crosslink: Diet, intestinal microbiota, enzyme and traits of metabolism 通过 DIET 交叉链接预防抑郁障碍：饮食、肠道微生物群、酶和代谢特征

IF 15.1 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-14 DOI: 10.1016/j.tifs.2024.104596

Yuye Gao, Tingting Zhou

Background

Depressive disorder affects more than 350 million people worldwide, an increase of 18% over the past decade. Recent research suggests a link between dietary patterns and depression, with diets rich in seafood, vegetables, fruits and nuts may reduce the risk of depression, while an unbalanced diet could affect intestinal microbiota and promote the development of depression.

Scope and approach

In this review, a new strategy was proposed namely DIET crosslink (Depression and Diet, Intestinal microbiota, Enzyme and Traits of metabolism) to describe diet altering the enzymes produced by intestinal microbiota that influence traits of metabolism to treatment for depression. Patients exhibit changes in the abundance and composition of the gut microbiota, which produce numerous enzymes involved in the digestion and metabolism of dietary components, affect the production and absorption of exogenous metabolites by the body, affect the bioavailability of food and the progression of depression.

Key findings and conclusions

DIET crosslink strategy underscores the significance of specific enzymes and metabolites in personalized depression treatment, providing a route to individualized care. Besides, this dynamic approach breaks from static studies, exploring the intricate interplay among diet, microbiota, enzymes, metabolism and disease, which provides a new perspective on researching how dietary influences impact changes in intestinal microbiota for disease treatment.

背景全世界有超过 3.5 亿人患有抑郁症，比过去十年增加了 18%。最近的研究表明，饮食模式与抑郁症之间存在联系，富含海鲜、蔬菜、水果和坚果的饮食可降低患抑郁症的风险，而不均衡的饮食则可能影响肠道微生物群，促进抑郁症的发展。范围和方法在这篇综述中，我们提出了一种新策略，即 DIET crosslink（抑郁症与饮食、肠道微生物群、酶和代谢特征），以描述饮食改变肠道微生物群产生的酶，从而影响代谢特征，从而治疗抑郁症。患者表现出肠道微生物群丰度和组成的变化，这些微生物群产生大量酶，参与膳食成分的消化和代谢，影响机体对外源代谢物的产生和吸收，影响食物的生物利用度和抑郁症的进展。主要发现和结论DIET交叉链接策略强调了特定酶和代谢物在个性化抑郁症治疗中的意义，为个体化治疗提供了一条途径。此外，这种动态方法打破了静态研究，探索了饮食、微生物群、酶、代谢和疾病之间错综复杂的相互作用，为研究饮食影响如何影响肠道微生物群的变化以治疗疾病提供了新的视角。

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引用次数: 0

Food-derived calcium chelating peptides: Biological functional components for better calcium bioavailability 源自食品的钙螯合肽：提高钙生物利用率的生物功能成分

IF 15.1 1区农林科学 Q1 Agricultural and Biological Sciences

Trends in Food Science & Technology

Pub Date : 2024-06-14 DOI: 10.1016/j.tifs.2024.104595

Xiaoping Wu , Yanyu Hu , Shuhong Zheng , Zhichao Chen , Xixi Cai , Shaoyun Wang

Background

Food-derived calcium chelating peptides (CCPs), as a new generation of calcium supplements, offer a promising strategy for addressing the challenge of human calcium nutrition. They are natural and have low toxicity, effectively solving the problems of poor calcium absorption and low bioavailability in the body. Therefore, they have high application value and development prospects in the food industry.

Scope and approach

This review provided a comprehensive overview from the preparation, purification, and identification to the evaluation of CCPs. The structure-function relationship of CCPs and emerging technologies for estimating CCPs are summarized, with a focus on exploring the gastrointestinal stability of CCPs, the mechanism of promoting calcium absorption, and the progress in improving calcium bioavailability.

Key findings and conclusions

Conventional purification and identification of CCPs are costly and time-consuming. To overwhelm this challenge, computer-aided mathematical models, quantum mechanical calculations, bioinformatics, and real-time updated protein/peptide databases have been extensively investigated and utilized. However, the effective use of these tools relies on the awareness of the structure-function relationship of CCPs. Currently, an increasing number of CCPs have been discovered from various food sources, and providing insight into the effects of CCPs on calcium bioavailability has special significance for them as functional ingredients or calcium preparations. Future studies should focus on the commercial production of food proteins-derived CCPs on a large scale, comprehensively studying the structure-function relationship of CCPs and validating their health benefits in the human body.

背景源于食品的钙螯合肽（CCPs）作为新一代钙补充剂，为解决人体钙营养的难题提供了一种前景广阔的策略。它们天然、低毒，能有效解决钙在体内吸收差、生物利用度低等问题。本综述从 CCPs 的制备、纯化、鉴定到评估进行了全面概述。主要发现和结论传统的 CCPs 纯化和鉴定成本高、耗时长。为了应对这一挑战，人们对计算机辅助数学模型、量子力学计算、生物信息学和实时更新的蛋白质/肽数据库进行了广泛的研究和利用。然而，这些工具的有效使用有赖于对 CCP 结构-功能关系的认识。目前，从各种食物来源中发现的 CCP 越来越多，深入了解 CCP 对钙生物利用率的影响对它们作为功能性成分或钙制剂具有特殊意义。今后的研究应侧重于大规模商业化生产食品蛋白质衍生的 CCP，全面研究 CCP 的结构与功能关系，并验证其对人体的保健作用。

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