Pub Date : 2022-11-15DOI: 10.1080/19476337.2022.2141344
C. De Simone
ABSTRACT There are numerous excellent papers on probiotics and food supplements’ authenticity and safety, but this article is unique compared to the others. It summarizes judicial events regarding the authenticity of a probiotic formulation (the De Simone Formulation (DSF)) commercially available under the trademark VSL#3® until 2016. In 2019, the U.S. District Court found the distributors of the “new” VSL#3® liable for having sold an untested “copy product” different from the DSF. The jury required one of the distributors to pay the owner of the DSF $15 million dollars, and the District Court entered judgment in this amount. The District Court’s monetary judgment was affirmed by the U.S. Court of Appeals in 2021. This article arises from this judicial affair to examine the rules and regulations protecting patients and doctors from misrepresentations and the potential role of class actions brought by consumers to dissuade companies from taking advantage of regulatory deficiencies.
{"title":"The authenticity of probiotic foods and dietary supplements: facts and reflections from a court case","authors":"C. De Simone","doi":"10.1080/19476337.2022.2141344","DOIUrl":"https://doi.org/10.1080/19476337.2022.2141344","url":null,"abstract":"ABSTRACT There are numerous excellent papers on probiotics and food supplements’ authenticity and safety, but this article is unique compared to the others. It summarizes judicial events regarding the authenticity of a probiotic formulation (the De Simone Formulation (DSF)) commercially available under the trademark VSL#3® until 2016. In 2019, the U.S. District Court found the distributors of the “new” VSL#3® liable for having sold an untested “copy product” different from the DSF. The jury required one of the distributors to pay the owner of the DSF $15 million dollars, and the District Court entered judgment in this amount. The District Court’s monetary judgment was affirmed by the U.S. Court of Appeals in 2021. This article arises from this judicial affair to examine the rules and regulations protecting patients and doctors from misrepresentations and the potential role of class actions brought by consumers to dissuade companies from taking advantage of regulatory deficiencies.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"366 - 373"},"PeriodicalIF":2.1,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42179773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-01DOI: 10.1080/19476337.2022.2136760
N. Firdous, M. Khan, M. S. Butt, Maratab Ali, Muhammad Asim Shabbir, A. Din, A. Hussain, Azhari Siddeeg, M. Manzoor
ABSTRACT This study investigated the effects of Aloe vera gel (AVG) based on edible coating solutions on tomatoes to maintain the postharvest quality during storage at 10°C for 30 days. The AVG coating solutions were prepared with different percentages of extracted gel ranging from 0 to 80% with addition to calcium chloride (2%), ascorbic acid (4%), carboxymethyl cellulose (3%), glycerol (2%), and oleic acid (3 mL). Results showed that coating solutions containing 60 to 80% AVG had better results than coating solutions containing 0 to 40% gel. Contents of ascorbic acid, sugar, flavonoids, carotenoids, lycopene, and pectin remained higher, and total microbial count remained lesser in fruits treated with a higher concentration of AVG over the storage time. Tomatoes coated with 60% and 80% Aloe vera gel also showed maximum antioxidant efficiency, absence of E. coli, and no signs of fungal (Botrytis cinerea) growth on tomatoes. In conclusion, applying 60–80% AVG edible coatings might be suggested to maintain the postharvest quality of tomato fruit.
{"title":"Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato","authors":"N. Firdous, M. Khan, M. S. Butt, Maratab Ali, Muhammad Asim Shabbir, A. Din, A. Hussain, Azhari Siddeeg, M. Manzoor","doi":"10.1080/19476337.2022.2136760","DOIUrl":"https://doi.org/10.1080/19476337.2022.2136760","url":null,"abstract":"ABSTRACT This study investigated the effects of Aloe vera gel (AVG) based on edible coating solutions on tomatoes to maintain the postharvest quality during storage at 10°C for 30 days. The AVG coating solutions were prepared with different percentages of extracted gel ranging from 0 to 80% with addition to calcium chloride (2%), ascorbic acid (4%), carboxymethyl cellulose (3%), glycerol (2%), and oleic acid (3 mL). Results showed that coating solutions containing 60 to 80% AVG had better results than coating solutions containing 0 to 40% gel. Contents of ascorbic acid, sugar, flavonoids, carotenoids, lycopene, and pectin remained higher, and total microbial count remained lesser in fruits treated with a higher concentration of AVG over the storage time. Tomatoes coated with 60% and 80% Aloe vera gel also showed maximum antioxidant efficiency, absence of E. coli, and no signs of fungal (Botrytis cinerea) growth on tomatoes. In conclusion, applying 60–80% AVG edible coatings might be suggested to maintain the postharvest quality of tomato fruit.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"355 - 365"},"PeriodicalIF":2.1,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41864811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT Food containing bioactive elements can be exploited to combat cardiovascular diseases like hypertension. This article mainly focuses on the use of dairy peptides and microelements of plants against two major causes of hypertension, e.g. ACE (Angiotensin converting enzyme) inhibition with the help of bioactive peptides and improving endothelial Nitric Oxide (eNO) availability with the help of antioxidants. The main objective of this study is to highlight the bioactive peptides and give a way to produce safe ACE inhibitory food supplements by replacing chemical drugs. The efficiency of milk-based bioactive peptides is discussed in detail from in-vitro to clinical trials, but the data is insufficient to prove the bioactivity of milk protein and peptides to replace drugs. More clinical trials are needed to provide a concrete base for the food and pharmaceutical industry in producing ACE inhibitory peptides. This review will be helpful to produce food-based anti-hypertensive drugs industrially.
{"title":"Managing hypertension by exploiting microelements and fermented dairy products","authors":"Muhammad Zohaib Aslam, Shumaila Firdos, Zhousi Li, Xiang Wang, Yangtai Liu, Xiaojie Qin, Shuo Yang, Yue Ma, Bolin Zhang, Qingli Dong","doi":"10.1080/19476337.2022.2129792","DOIUrl":"https://doi.org/10.1080/19476337.2022.2129792","url":null,"abstract":"ABSTRACT Food containing bioactive elements can be exploited to combat cardiovascular diseases like hypertension. This article mainly focuses on the use of dairy peptides and microelements of plants against two major causes of hypertension, e.g. ACE (Angiotensin converting enzyme) inhibition with the help of bioactive peptides and improving endothelial Nitric Oxide (eNO) availability with the help of antioxidants. The main objective of this study is to highlight the bioactive peptides and give a way to produce safe ACE inhibitory food supplements by replacing chemical drugs. The efficiency of milk-based bioactive peptides is discussed in detail from in-vitro to clinical trials, but the data is insufficient to prove the bioactivity of milk protein and peptides to replace drugs. More clinical trials are needed to provide a concrete base for the food and pharmaceutical industry in producing ACE inhibitory peptides. This review will be helpful to produce food-based anti-hypertensive drugs industrially.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"327 - 342"},"PeriodicalIF":2.1,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47172195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-01DOI: 10.1080/19476337.2022.2131912
E. Otoo, F. Ocloo, V. Appiah, C. Nuviadenu, A. Asamoah
ABSTRACT This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass Spectrometer. Health risk of the PAHs to humans was also estimated. Sixteen PAHs were detected in the smoked meat with concentrations ranging from 0.002 to 9.221 μg/kg. B[a]P recorded the highest value of 9.221 μg/kg (0 kGy) and the least value of 0.057 μg/kg for the meat samples. Irradiation significantly reduced the PAHs concentrations and their carcinogenic derivatives. Health risk estimation suggested that the levels of PAHs in the treated smoked meats pose no dietary intake risks. Gamma irradiation has the potential to minimize the toxicity of carcinogenic PAHs in smoked guinea fowl meat, thereby increasing export and enhancing the future economical marketing of this food product.
{"title":"Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation","authors":"E. Otoo, F. Ocloo, V. Appiah, C. Nuviadenu, A. Asamoah","doi":"10.1080/19476337.2022.2131912","DOIUrl":"https://doi.org/10.1080/19476337.2022.2131912","url":null,"abstract":"ABSTRACT This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass Spectrometer. Health risk of the PAHs to humans was also estimated. Sixteen PAHs were detected in the smoked meat with concentrations ranging from 0.002 to 9.221 μg/kg. B[a]P recorded the highest value of 9.221 μg/kg (0 kGy) and the least value of 0.057 μg/kg for the meat samples. Irradiation significantly reduced the PAHs concentrations and their carcinogenic derivatives. Health risk estimation suggested that the levels of PAHs in the treated smoked meats pose no dietary intake risks. Gamma irradiation has the potential to minimize the toxicity of carcinogenic PAHs in smoked guinea fowl meat, thereby increasing export and enhancing the future economical marketing of this food product.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"343 - 354"},"PeriodicalIF":2.1,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48967166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-01DOI: 10.1080/19476337.2022.2125586
Huan-Song Li, Lijun Chen, Jin Zhang, Ke Zhao, Honggang Tang, Lihong Chen
ABSTRACT In order to provide a basis for understand the potential of nisin and ε-polylysine (ε-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and ε-PL on the microbial communities, biogenic amine (BA) formation, and lipid oxidation during storage in Chinese dry sausages not packaged. Our results revealed that the total proportion of the potentially beneficial bacteria (Lactococcus, Pediococcus, and Staphylococcus) were 22.6%-34.8% in the control, 19.5%-48.2% in the nisin treatment, and 16.2% −22.4% in the ε-PL treatment. The ε-PL had significantly lower total biogenic amine concentrations before 10 days. Putrescine (67.1–275 mg/kg) and tyramine (30.4–216 mg/kg) are the two main BAs in all treatments of dry sausages. Staphylococcus, Proteus, Enterococcus, and Klebsiella were the main bacteria genera that had a significant (P < 0.05) positive correlation to BAs accumulations. Except for day 10, nisin and ε-PL treatments could significantly reduce lipid oxidation during storage.
{"title":"Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages","authors":"Huan-Song Li, Lijun Chen, Jin Zhang, Ke Zhao, Honggang Tang, Lihong Chen","doi":"10.1080/19476337.2022.2125586","DOIUrl":"https://doi.org/10.1080/19476337.2022.2125586","url":null,"abstract":"ABSTRACT In order to provide a basis for understand the potential of nisin and ε-polylysine (ε-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and ε-PL on the microbial communities, biogenic amine (BA) formation, and lipid oxidation during storage in Chinese dry sausages not packaged. Our results revealed that the total proportion of the potentially beneficial bacteria (Lactococcus, Pediococcus, and Staphylococcus) were 22.6%-34.8% in the control, 19.5%-48.2% in the nisin treatment, and 16.2% −22.4% in the ε-PL treatment. The ε-PL had significantly lower total biogenic amine concentrations before 10 days. Putrescine (67.1–275 mg/kg) and tyramine (30.4–216 mg/kg) are the two main BAs in all treatments of dry sausages. Staphylococcus, Proteus, Enterococcus, and Klebsiella were the main bacteria genera that had a significant (P < 0.05) positive correlation to BAs accumulations. Except for day 10, nisin and ε-PL treatments could significantly reduce lipid oxidation during storage.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"316 - 326"},"PeriodicalIF":2.1,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48767247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-27DOI: 10.1080/19476337.2022.2136759
Xiao Meng, Shukun Liu, Qiuyan Liu, Ying Zhang, Li-Jia Jing, Xinyi Huang, Jiayi Sun, Lu Ye
ABSTRACT This study investigated the ability of Lactiplantibacillus plantarum SCS3 (L. plantarum SCS3) to alleviate oxidative stress in diabetic mice. Diabetic mouse model was established by administering 50 mg/kg (bodyweight) of streptozocin for 5 days. We then applied 0.5 mL of 1.0 × 1010 CFU/mL L. plantarum SCS3 cell suspension (TGa group), its intracellular contents (TGb group), or boiled intracellular contents (TGc group) to mice for ten weeks. Compared with the model group (MG), weight loss and hyperglycemia were most effectively ameliorated in the TGc group compared to the other treatment groups; based on the enzyme linked immunosorbent assay, levels of insulin and glycosylated hemoglobin were improved; the reactive oxygen species level decreased, while superoxide dismutase, catalase, and glutathione levels in the TGc mice increased significantly (P < .05). In conclusion, the boiled intracellular contents of L. plantarum SCS3 regulated oxidative stress and improved diabetes-related indicators in diabetic mice.
{"title":"Anti-oxidative stress properties by Lactiplantibacillus plantarum SCS3 in streptozotocin-induced diabetic mice","authors":"Xiao Meng, Shukun Liu, Qiuyan Liu, Ying Zhang, Li-Jia Jing, Xinyi Huang, Jiayi Sun, Lu Ye","doi":"10.1080/19476337.2022.2136759","DOIUrl":"https://doi.org/10.1080/19476337.2022.2136759","url":null,"abstract":"ABSTRACT This study investigated the ability of Lactiplantibacillus plantarum SCS3 (L. plantarum SCS3) to alleviate oxidative stress in diabetic mice. Diabetic mouse model was established by administering 50 mg/kg (bodyweight) of streptozocin for 5 days. We then applied 0.5 mL of 1.0 × 1010 CFU/mL L. plantarum SCS3 cell suspension (TGa group), its intracellular contents (TGb group), or boiled intracellular contents (TGc group) to mice for ten weeks. Compared with the model group (MG), weight loss and hyperglycemia were most effectively ameliorated in the TGc group compared to the other treatment groups; based on the enzyme linked immunosorbent assay, levels of insulin and glycosylated hemoglobin were improved; the reactive oxygen species level decreased, while superoxide dismutase, catalase, and glutathione levels in the TGc mice increased significantly (P < .05). In conclusion, the boiled intracellular contents of L. plantarum SCS3 regulated oxidative stress and improved diabetes-related indicators in diabetic mice.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"297 - 304"},"PeriodicalIF":2.1,"publicationDate":"2022-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41797129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The systematic identification of volatile organic compounds (VOCs) and non-VOCs will facilitate understanding the characteristic aroma and bioactive constituents of Dianhong. This article reported for the first time the volatile and non-volatile composition profiles of Dianhong from four main producing areas. A combined total of 42 VOCs were identified from four Dianhong samples by static headspace GC-MS. Thirteen VOCs were found to be important common components contributing to the characteristic aroma of Dianhong. The non-VOCs of Dianhong were evaluated by UPLC-ESI-MS, and Dianhong samples from four producing areas shared almost the same component profiles. Thirty-four components including derivatives of quinic acid, gallic acid, and catechin, flavone C-glycosides, flavonol O-glycosides, and alkaloids were characterized. Finally, catechin, gallic acid, 5-O-galloylquininc acid, and theobromine were characterized as the main non-VOCs in Dianhong. Dianhong samples from four main producing areas showed similar VOCs and non-VOCs profiles under our optimized GC-MS and LC-MS conditions.
{"title":"Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS","authors":"Yanzhi Sun, Yingjie Fu, Rirong Chen, Yipeng Zhang, Tougen Liao, Hui Xi, Shihao Sun, Zhihong Cheng","doi":"10.1080/19476337.2022.2136761","DOIUrl":"https://doi.org/10.1080/19476337.2022.2136761","url":null,"abstract":"ABSTRACT The systematic identification of volatile organic compounds (VOCs) and non-VOCs will facilitate understanding the characteristic aroma and bioactive constituents of Dianhong. This article reported for the first time the volatile and non-volatile composition profiles of Dianhong from four main producing areas. A combined total of 42 VOCs were identified from four Dianhong samples by static headspace GC-MS. Thirteen VOCs were found to be important common components contributing to the characteristic aroma of Dianhong. The non-VOCs of Dianhong were evaluated by UPLC-ESI-MS, and Dianhong samples from four producing areas shared almost the same component profiles. Thirty-four components including derivatives of quinic acid, gallic acid, and catechin, flavone C-glycosides, flavonol O-glycosides, and alkaloids were characterized. Finally, catechin, gallic acid, 5-O-galloylquininc acid, and theobromine were characterized as the main non-VOCs in Dianhong. Dianhong samples from four main producing areas showed similar VOCs and non-VOCs profiles under our optimized GC-MS and LC-MS conditions.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"305 - 315"},"PeriodicalIF":2.1,"publicationDate":"2022-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46934792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The objective of this study was to determine the differences in quality of fresh produce when exported at ice temperature and general temperature. Twenty-eight different types of fresh produce were exported from Japan to Singapore simultaneously in a precise temperature-controlled reefer container set at 0°C and a regular reefer container set at 5°C. In Singapore, we used instrumental analysis and sensory evaluation to compare the quality of fresh produce. The growth of molds on figs and grapes (“Shine Muscat”) that were transported at 0°C was inhibited. Additionally, the growth of aerial mycelia on the shafts of shiitake mushrooms was inhibited. Consequently, the saleable quality rate increased upon transportation increased at 0°C. The comparison of appearance by sensory evaluation revealed that nine items, including leafy vegetables and mushrooms, transported at 0°C were preferred over those transported at 5 °C.
{"title":"Transportation via containers at ice temperature inhibits decay and maintains the quality of certain fresh produce","authors":"Atsushi Ikegaya, Akihiko Nagafuji, Tomoyasu Toyoizumi, Shigehiro Yamazaki, Takehiro Saika, Toru Kosugi","doi":"10.1080/19476337.2022.2128430","DOIUrl":"https://doi.org/10.1080/19476337.2022.2128430","url":null,"abstract":"ABSTRACT The objective of this study was to determine the differences in quality of fresh produce when exported at ice temperature and general temperature. Twenty-eight different types of fresh produce were exported from Japan to Singapore simultaneously in a precise temperature-controlled reefer container set at 0°C and a regular reefer container set at 5°C. In Singapore, we used instrumental analysis and sensory evaluation to compare the quality of fresh produce. The growth of molds on figs and grapes (“Shine Muscat”) that were transported at 0°C was inhibited. Additionally, the growth of aerial mycelia on the shafts of shiitake mushrooms was inhibited. Consequently, the saleable quality rate increased upon transportation increased at 0°C. The comparison of appearance by sensory evaluation revealed that nine items, including leafy vegetables and mushrooms, transported at 0°C were preferred over those transported at 5 °C.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"285 - 296"},"PeriodicalIF":2.1,"publicationDate":"2022-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47805411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-20DOI: 10.1080/19476337.2022.2130436
Fuqing Gao, Yun Li, Haiqing Zhao, Yaru Liang, Zhe Liu
ABSTRACT In this study, we examined the expression of 11 cytokines in liver and serum of C57BL/6 mice upon single or co-exposed to Aflatoxin B1 and Microcystin-LR at low-dose and sub-chronic conditions. The objective is to elucidate the potential combined hepatotoxic effects induced by AFB1+MC-LR, and we aim to provide references for further immune impacts in the liver. Luminex-based cytokine examination was applied, and we found that most of the cytokine expression increased with time. The level of IL-18, GM-CSF, IFN-γ, IL-1β and IL-4 in the liver showed a significant rise. However, some cytokines (IL-13) showed an upward trend after being suppressed during the middle stage of exposure. The level of IFN-γ and IL-12p70 generally represented the immune response in the combined exposure group. Conclusionally, there are many uncertainties due to sub-chronic and low-dose exposure. Therefore, the occurrence of subsequent irreversible liver injury and liver cancer is a probabilistic event.
{"title":"Sub-chronic, low dose co-exposure to Aflatoxin B1 and Microcystin-LR in C57BL/6 mice significantly alters the cytokine response in serum and liver","authors":"Fuqing Gao, Yun Li, Haiqing Zhao, Yaru Liang, Zhe Liu","doi":"10.1080/19476337.2022.2130436","DOIUrl":"https://doi.org/10.1080/19476337.2022.2130436","url":null,"abstract":"ABSTRACT In this study, we examined the expression of 11 cytokines in liver and serum of C57BL/6 mice upon single or co-exposed to Aflatoxin B1 and Microcystin-LR at low-dose and sub-chronic conditions. The objective is to elucidate the potential combined hepatotoxic effects induced by AFB1+MC-LR, and we aim to provide references for further immune impacts in the liver. Luminex-based cytokine examination was applied, and we found that most of the cytokine expression increased with time. The level of IL-18, GM-CSF, IFN-γ, IL-1β and IL-4 in the liver showed a significant rise. However, some cytokines (IL-13) showed an upward trend after being suppressed during the middle stage of exposure. The level of IFN-γ and IL-12p70 generally represented the immune response in the combined exposure group. Conclusionally, there are many uncertainties due to sub-chronic and low-dose exposure. Therefore, the occurrence of subsequent irreversible liver injury and liver cancer is a probabilistic event.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"271 - 284"},"PeriodicalIF":2.1,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43601408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-14DOI: 10.1080/19476337.2022.2130435
M. Mashau, Thompho Admire Mukwevho, S. E. Ramashia, M. Siwela
ABSTRACT This study aimed to evaluate the influence of fortifying steamed breads with Bambara groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant characteristics. The water absorption capacity of the flour increased with increasing BGN flour fortification levels, while oil absorption capacity decreased. The pH and leavening capacity of the BGN flour fortified dough decreased during incubation, whilst the titratable acidity for dough fortified with 15% and 20% BGN flour increased. The inclusion of BGN flour improved the protein, ash, and crude fibre contents of flour and steamed breads. The HunterLab colour values show that BGN flour increased the yellowness (b* value) of flour and steamed bread samples, while the lightness, redness and Chroma decreased. The antioxidant properties of flours and steamed breads increased significantly (p < 0.05) with the BGN flour fortification levels. Moreover, the weight and spread ratio of the breads increased, whilst the texture became soft. The BGN flour can be utilised as a functional ingredient to enhance the nutritional and antioxidant properties of cereal-based foods such as steamed bread.
{"title":"The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread","authors":"M. Mashau, Thompho Admire Mukwevho, S. E. Ramashia, M. Siwela","doi":"10.1080/19476337.2022.2130435","DOIUrl":"https://doi.org/10.1080/19476337.2022.2130435","url":null,"abstract":"ABSTRACT This study aimed to evaluate the influence of fortifying steamed breads with Bambara groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant characteristics. The water absorption capacity of the flour increased with increasing BGN flour fortification levels, while oil absorption capacity decreased. The pH and leavening capacity of the BGN flour fortified dough decreased during incubation, whilst the titratable acidity for dough fortified with 15% and 20% BGN flour increased. The inclusion of BGN flour improved the protein, ash, and crude fibre contents of flour and steamed breads. The HunterLab colour values show that BGN flour increased the yellowness (b* value) of flour and steamed bread samples, while the lightness, redness and Chroma decreased. The antioxidant properties of flours and steamed breads increased significantly (p < 0.05) with the BGN flour fortification levels. Moreover, the weight and spread ratio of the breads increased, whilst the texture became soft. The BGN flour can be utilised as a functional ingredient to enhance the nutritional and antioxidant properties of cereal-based foods such as steamed bread.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"259 - 270"},"PeriodicalIF":2.1,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47067321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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