首页 > 最新文献

Current Opinion in Food Science最新文献

英文 中文
Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications 基于蛋白质的封装系统,用于生物活性化合物的编码传递:最新研究和潜在应用
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-02 DOI: 10.1016/j.cofs.2024.101181
Thilini Dissanayake , Nandika Bandara

Functional food development faces a considerable hurdle due to the poor bioavailability of incorporated bioactive compounds, which are caused by poor aqueous solubility, rapid release, low circulation time, physical and chemical instability, and cytotoxicity of bioactive compounds. Encapsulation emerges as a pivotal strategy to address this challenge by protecting bioactives. Protein as a wall material for encapsulation plays a significant role due to its biocompatibility, non-toxicity, surface activity, amphiphilic nature, and diverse range of functional groups. Researchers are currently exploring the co-encapsulation of multiple compounds to earn synergistic health benefits, enhanced functionality, and cost-effectiveness but face several challenges due to the diverse solubilities and chemical properties of bioactives. Proteins are crucial as encapsulation wall materials with their nutritional value and abundant availability. The diversity arising from the 20 different amino acids allows proteins to interact effectively with various compounds through various interactions. Emulsions, nano, micro solid particles, and gels are the most common protein-based fabricated systems used for encapsulation and co-encapsulation. However, as delivery systems, proteins face some drawbacks and challenges, such as rapid release and diffusion, low loading capacity, and instability in gastric environments. This review critically explores protein-based co-encapsulation studies, highlighting research gaps and proposing future directions in this field.

由于生物活性化合物的水溶性差、释放速度快、流通时间短、物理和化学性质不稳定以及细胞毒性等原因,生物活性化合物的生物利用率较低,因此功能食品的开发面临着相当大的障碍。通过保护生物活性物质,封装成为应对这一挑战的关键策略。蛋白质具有生物相容性、无毒性、表面活性、两亲性和多种功能基团,因此作为封装壁材料发挥着重要作用。目前,研究人员正在探索多种化合物的共同封装,以获得协同健康效益、增强功能性和成本效益,但由于生物活性物质的溶解度和化学性质各不相同,因此面临着一些挑战。蛋白质以其营养价值和丰富的可获得性成为封装壁材料的关键。蛋白质由 20 种不同的氨基酸组成,其多样性使蛋白质能够通过各种相互作用与各种化合物有效地相互作用。乳液、纳米、微型固体颗粒和凝胶是最常用的基于蛋白质的封装和共封装制造系统。然而,作为给药系统,蛋白质面临着一些缺点和挑战,如快速释放和扩散、负载能力低以及在胃环境中的不稳定性。本综述对基于蛋白质的共包囊研究进行了深入探讨,指出了该领域的研究空白,并提出了未来的研究方向。
{"title":"Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications","authors":"Thilini Dissanayake ,&nbsp;Nandika Bandara","doi":"10.1016/j.cofs.2024.101181","DOIUrl":"10.1016/j.cofs.2024.101181","url":null,"abstract":"<div><p>Functional food development faces a considerable hurdle due to the poor bioavailability of incorporated bioactive compounds, which are caused by poor aqueous solubility, rapid release, low circulation time, physical and chemical instability, and cytotoxicity of bioactive compounds. Encapsulation emerges as a pivotal strategy to address this challenge by protecting bioactives. Protein as a wall material for encapsulation plays a significant role due to its biocompatibility, non-toxicity, surface activity, amphiphilic nature, and diverse range of functional groups. Researchers are currently exploring the co-encapsulation of multiple compounds to earn synergistic health benefits, enhanced functionality, and cost-effectiveness but face several challenges due to the diverse solubilities and chemical properties of bioactives. Proteins are crucial as encapsulation wall materials with their nutritional value and abundant availability. The diversity arising from the 20 different amino acids allows proteins to interact effectively with various compounds through various interactions. Emulsions, nano, micro solid particles, and gels are the most common protein-based fabricated systems used for encapsulation and co-encapsulation. However, as delivery systems, proteins face some drawbacks and challenges, such as rapid release and diffusion, low loading capacity, and instability in gastric environments. This review critically explores protein-based co-encapsulation studies, highlighting research gaps and proposing future directions in this field.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101181"},"PeriodicalIF":9.9,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000596/pdfft?md5=3d5940b248496a3dc048209235e02cca&pid=1-s2.0-S2214799324000596-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141280262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Recreating digital context: navigating the future of food sensory studies through recent advances and applications 再现数字情境:通过最新进展和应用领航食品感官研究的未来
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101176
Julia YQ Low , Kaja Antlej , Emer C Garvey , Qian Janice Wang

The field of consumer and sensory research increasingly recognises the importance of ecological validity in sensory data, emphasising the context in which food and beverages are evaluated. While initially focused on understanding consumer food acceptance, the application of these insights has broadened across sensory research. Simply including a digital context may not be automatically effective as it requires consideration of understanding the participant experience, its applications and the circumstances under which it can enhance ecological validity. This paper discusses key methodological developments for recreating digital contexts in traditional studies such as sensory and consumer food choices and acceptance, highlighting improvements for future food evaluation studies. It also explores recent advancements in extended reality research and its applications beyond traditional evaluations, including discussions of recent applications in behavioural science, education and healthcare.

消费者和感官研究领域日益认识到感官数据生态有效性的重要性,强调食品和饮料的评估环境。虽然最初的重点是了解消费者对食品的接受程度,但这些见解的应用范围已扩大到整个感官研究领域。简单地加入数字情境可能不会自动有效,因为这需要考虑了解参与者的体验、其应用以及在何种情况下可以提高生态有效性。本文讨论了在感官和消费者食品选择与接受等传统研究中再现数字情境的主要方法论发展,强调了未来食品评估研究的改进之处。本文还探讨了扩展现实研究的最新进展及其在传统评估之外的应用,包括行为科学、教育和医疗保健领域的最新应用。
{"title":"Recreating digital context: navigating the future of food sensory studies through recent advances and applications","authors":"Julia YQ Low ,&nbsp;Kaja Antlej ,&nbsp;Emer C Garvey ,&nbsp;Qian Janice Wang","doi":"10.1016/j.cofs.2024.101176","DOIUrl":"10.1016/j.cofs.2024.101176","url":null,"abstract":"<div><p>The field of consumer and sensory research increasingly recognises the importance of ecological validity in sensory data, emphasising the context in which food and beverages are evaluated. While initially focused on understanding consumer food acceptance, the application of these insights has broadened across sensory research. Simply including a digital context may not be automatically effective as it requires consideration of understanding the participant experience, its applications and the circumstances under which it can enhance ecological validity. This paper discusses key methodological developments for recreating digital contexts in traditional studies such as sensory and consumer food choices and acceptance, highlighting improvements for future food evaluation studies. It also explores recent advancements in extended reality research and its applications beyond traditional evaluations, including discussions of recent applications in behavioural science, education and healthcare.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101176"},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000547/pdfft?md5=b801506bca8351148212a887f26e528f&pid=1-s2.0-S2214799324000547-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141053796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Sensory research in the post-COVID era — turning challenges into opportunities 后 COVID 时代的感官研究--化挑战为机遇
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101178
Mei Peng

Coronavirus disease 2019 (COVID-19) has driven lasting effects on the daily lives of both the general public and the scientific research community. Globally, the pandemic’s influence has extended even into the realms of sensory and consumer science. Amidst this challenging time, significant innovations have emerged in sensory methodologies, leading to fundamental advances in our understanding of the chemical senses. Over the past four years, particularly notable progress has been made in remote sensory testing methodologies, global sensory research, and sensory nutrition. This article aims to synthesise and highlight key developments in sensory science stemming from the COVID-19 pandemic.

2019 年冠状病毒病(COVID-19)对公众和科研界的日常生活产生了持久的影响。在全球范围内,该流行病的影响甚至扩展到了感官和消费科学领域。在这个充满挑战的时代,感官方法出现了重大创新,使我们对化学感官的理解取得了根本性的进步。过去四年来,在远程感官测试方法、全球感官研究和感官营养学方面取得了特别显著的进展。本文旨在综述并重点介绍 COVID-19 大流行在感官科学方面取得的主要进展。
{"title":"Sensory research in the post-COVID era — turning challenges into opportunities","authors":"Mei Peng","doi":"10.1016/j.cofs.2024.101178","DOIUrl":"10.1016/j.cofs.2024.101178","url":null,"abstract":"<div><p>Coronavirus disease 2019 (COVID-19) has driven lasting effects on the daily lives of both the general public and the scientific research community. Globally, the pandemic’s influence has extended even into the realms of sensory and consumer science. Amidst this challenging time, significant innovations have emerged in sensory methodologies, leading to fundamental advances in our understanding of the chemical senses. Over the past four years, particularly notable progress has been made in remote sensory testing methodologies, global sensory research, and sensory nutrition. This article aims to synthesise and highlight key developments in sensory science stemming from the COVID-19 pandemic.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101178"},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000560/pdfft?md5=ce6eeeb428383c682c9a94854eeba533&pid=1-s2.0-S2214799324000560-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141137215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The shift from meat to plant-based proteins: consumers and public policy 从肉类到植物蛋白的转变:消费者与公共政策
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101182
Michael Siegrist , Fabienne Michel , Christina Hartmann

A reduction in meat consumption would be desirable to promote sustainable diets. Globally, meat consumption is still increasing, and the various meat alternatives introduced in recent years occupy only a small share of the meat market. Since technological solutions alone are not sufficient to reduce meat consumption, policy measures and interventions are discussed. We describe various measures that have been proposed to reduce meat consumption. Based on the evidence from the literature, some of these measures are unlikely to be effective (e.g. labeling) or acceptable to consumers (e.g. taxes). It will be important to focus on measures that are effective (e.g. nudging). However, since consumers tend to be resistant to fundamental changes in their diet, rapid transitions cannot be expected.

为了促进可持续饮食,减少肉类消费是可取的。在全球范围内,肉类消费仍在增长,近年来推出的各种肉类替代品仅占肉类市场的一小部分。由于仅靠技术解决方案不足以减少肉类消费,因此我们讨论了政策措施和干预措施。我们介绍了为减少肉类消费而提出的各种措施。根据文献证据,其中一些措施不太可能有效(如标签)或为消费者所接受(如税收)。重要的是要把重点放在有效的措施上(如劝导)。然而,由于消费者往往对其饮食习惯的根本性改变有抵触情绪,因此不能指望快速转变。
{"title":"The shift from meat to plant-based proteins: consumers and public policy","authors":"Michael Siegrist ,&nbsp;Fabienne Michel ,&nbsp;Christina Hartmann","doi":"10.1016/j.cofs.2024.101182","DOIUrl":"10.1016/j.cofs.2024.101182","url":null,"abstract":"<div><p>A reduction in meat consumption would be desirable to promote sustainable diets. Globally, meat consumption is still increasing, and the various meat alternatives introduced in recent years occupy only a small share of the meat market. Since technological solutions alone are not sufficient to reduce meat consumption, policy measures and interventions are discussed. We describe various measures that have been proposed to reduce meat consumption. Based on the evidence from the literature, some of these measures are unlikely to be effective (e.g. labeling) or acceptable to consumers (e.g. taxes). It will be important to focus on measures that are effective (e.g. nudging). However, since consumers tend to be resistant to fundamental changes in their diet, rapid transitions cannot be expected.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"58 ","pages":"Article 101182"},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000602/pdfft?md5=714dfde833a95cbf380a37ab9a3f0240&pid=1-s2.0-S2214799324000602-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141275835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
From data to models and predictions in food microbiology 食品微生物学从数据到模型和预测
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101177
József Baranyi , Maha Rockaya , Mariem Ellouze

This paper emphasizes the importance of structured databases, visualization techniques, statistics, and mathematical models as milestones when developing predictive models of bacterial responses to food environments. Predictions generated by such models are vital in decision-making on food safety and quality issues. The paper suggests that while refinements, such as reparameterization, rescaling, and fine-tuning smoothness-characterizing parameters, are useful for numerical/statistical point of view, the result should not be considered as new models. It is proposed that novel predictive models should be linked to those widely accepted in related disciplines, such as biotechnology, systems biology, or biochemistry.

本文强调了结构化数据库、可视化技术、统计学和数学模型作为开发细菌对食品环境反应预测模型的里程碑的重要性。这些模型生成的预测结果对食品安全和质量问题的决策至关重要。本文认为,虽然从数值/统计角度来看,重新参数化、重新缩放和微调平滑特征参数等改进措施是有用的,但不应将其结果视为新模型。建议新的预测模型应与生物技术、系统生物学或生物化学等相关学科广泛接受的模型相联系。
{"title":"From data to models and predictions in food microbiology","authors":"József Baranyi ,&nbsp;Maha Rockaya ,&nbsp;Mariem Ellouze","doi":"10.1016/j.cofs.2024.101177","DOIUrl":"10.1016/j.cofs.2024.101177","url":null,"abstract":"<div><p>This paper emphasizes the importance of structured databases, visualization techniques, statistics, and mathematical models as milestones when developing predictive models of bacterial responses to food environments. Predictions generated by such models are vital in decision-making on food safety and quality issues. The paper suggests that while refinements, such as reparameterization, rescaling, and fine-tuning smoothness-characterizing parameters, are useful for numerical/statistical point of view, the result should not be considered as new models. It is proposed that novel predictive models should be linked to those widely accepted in related disciplines, such as biotechnology, systems biology, or biochemistry.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101177"},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000559/pdfft?md5=1dbd41e9b0407246e43d3445d86c203e&pid=1-s2.0-S2214799324000559-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141028272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microbial upcycling of food waste using anaerobic digestion for energy and single cell protein production 利用厌氧消化对厨余进行微生物升级再循环,以生产能源和单细胞蛋白质
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-01 DOI: 10.1016/j.cofs.2024.101173
Ellen Piercy , Peter R Ellis , Miao Guo

Food waste represents a growing global crisis equivalent to ∼1.3 billion tonnes/year. This review provides an overview of the potential of food waste as a carbon source for microbial upcycling using anaerobic digestion (AD) for bioenergy coupled with single cell protein (SCP) production. We estimate biogas potential from food waste to be sufficient to generate electricity for 26,500 UK households. Additionally, the concept of mixed communities is considered as an alternative to traditional pure culture fermentation for SCP, and a literature review of 82 genera for SCP from food waste and biogas is presented. Improvements in the understanding of microbial community structure and function are still required to improve reactor performance. Future research should focus on providing insight of the AD microbiome, considering the role of syntrophic relationships in reactor stability, alongside integrated whole systems sustainability assessment of microbial upcycling technologies.

食物垃圾是一个日益严重的全球性危机,每年产生的食物垃圾相当于 13 亿吨。本综述概述了厨余垃圾作为碳源的潜力,可通过厌氧消化(AD)将其转化为生物能源并生产单细胞蛋白(SCP)。我们估计,厨余垃圾产生的沼气潜力足以为 26500 户英国家庭发电。此外,我们还考虑了混合群落的概念,以替代传统的纯培养发酵法生产 SCP,并对 82 个利用食物垃圾和沼气生产 SCP 的菌属进行了文献综述。要提高反应器的性能,仍需加强对微生物群落结构和功能的了解。未来的研究应侧重于深入了解厌氧消化(AD)微生物群落,考虑综合营养关系在反应器稳定性中的作用,同时对微生物循环利用技术进行综合的全系统可持续性评估。
{"title":"Microbial upcycling of food waste using anaerobic digestion for energy and single cell protein production","authors":"Ellen Piercy ,&nbsp;Peter R Ellis ,&nbsp;Miao Guo","doi":"10.1016/j.cofs.2024.101173","DOIUrl":"10.1016/j.cofs.2024.101173","url":null,"abstract":"<div><p>Food waste represents a growing global crisis equivalent to ∼1.3 billion tonnes/year. This review provides an overview of the potential of food waste as a carbon source for microbial upcycling using anaerobic digestion (AD) for bioenergy coupled with single cell protein (SCP) production. We estimate biogas potential from food waste to be sufficient to generate electricity for 26,500 UK households. Additionally, the concept of mixed communities is considered as an alternative to traditional pure culture fermentation for SCP, and a literature review of 82 genera for SCP from food waste and biogas is presented. Improvements in the understanding of microbial community structure and function are still required to improve reactor performance. Future research should focus on providing insight of the AD microbiome, considering the role of syntrophic relationships in reactor stability, alongside integrated whole systems sustainability assessment of microbial upcycling technologies.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101173"},"PeriodicalIF":9.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000511/pdfft?md5=86217a2518313f7ea526177be7a9e0e3&pid=1-s2.0-S2214799324000511-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141055876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
COFS, Food Microbiology Vol. 56 COFS, Food Microbiology Vol.
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-05-17 DOI: 10.1016/j.cofs.2024.101179
Maristela da Silva do Nascimento, M.S Nascimento
{"title":"COFS, Food Microbiology Vol. 56","authors":"Maristela da Silva do Nascimento,&nbsp;M.S Nascimento","doi":"10.1016/j.cofs.2024.101179","DOIUrl":"10.1016/j.cofs.2024.101179","url":null,"abstract":"","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101179"},"PeriodicalIF":9.9,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141036973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Soluble epoxide hydrolase: an emerging target for nutraceuticals against inflammation and oxidative stress 可溶性环氧化物水解酶:营养保健品对抗炎症和氧化应激的新靶点
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-05-10 DOI: 10.1016/j.cofs.2024.101174
Joy I Obeme-Nmom , Chibuike C Udenigwe

Soluble epoxide hydrolase (sEH) catalyzes the conversion of epoxy fatty acids into diols. Epoxy fatty acids are signaling molecules that are involved in inflammation, regulation of the redox state, blood pressure, and pain perception, among other physiological functions. Downregulation of sEH activity in various cells has been used for the treatment and management of various cardiovascular and neurodegenerative diseases. Thus, sEH inhibition is an emerging target against inflammation, oxidative stress, and their associated diseases. This paper discusses recent advances and future perspectives in sEH inhibition by extracts and compounds from food sources, including polyphenols, protein hydrolysates and peptides, protoalkaloids, triterpenoids, and fatty acids.

可溶性环氧化物水解酶(sEH)催化环氧脂肪酸向二元醇的转化。环氧脂肪酸是一种信号分子,参与炎症、氧化还原状态调节、血压和痛觉等生理功能。下调各种细胞中的 sEH 活性已被用于治疗和控制各种心血管和神经退行性疾病。因此,抑制 sEH 是对抗炎症、氧化应激及其相关疾病的一个新兴靶点。本文讨论了从食物中提取的提取物和化合物(包括多酚、蛋白质水解物和肽类、原生物碱、三萜类和脂肪酸)抑制 sEH 的最新进展和未来展望。
{"title":"Soluble epoxide hydrolase: an emerging target for nutraceuticals against inflammation and oxidative stress","authors":"Joy I Obeme-Nmom ,&nbsp;Chibuike C Udenigwe","doi":"10.1016/j.cofs.2024.101174","DOIUrl":"10.1016/j.cofs.2024.101174","url":null,"abstract":"<div><p>Soluble epoxide hydrolase (sEH) catalyzes the conversion of epoxy fatty acids into diols. Epoxy fatty acids are signaling molecules that are involved in inflammation, regulation of the redox state, blood pressure, and pain perception, among other physiological functions. Downregulation of sEH activity in various cells has been used for the treatment and management of various cardiovascular and neurodegenerative diseases. Thus, sEH inhibition is an emerging target against inflammation, oxidative stress, and their associated diseases. This paper discusses recent advances and future perspectives in sEH inhibition by extracts and compounds from food sources, including polyphenols, protein hydrolysates and peptides, protoalkaloids, triterpenoids, and fatty acids.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101174"},"PeriodicalIF":9.9,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141056437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
New findings in metabolomics in food mycology 代谢组学在食品真菌学中的新发现
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-05-10 DOI: 10.1016/j.cofs.2024.101175
Marta Sousa Silva, Carlos Cordeiro

In the domain of food, fungi exhibit a dual role: while some enhance flavour and texture of food, others cause spoilage and contamination, posing risks to human health through mycotoxins. Fungi leave their unique chemical signature on the foods they colonise through the synthesis of primary and secondary metabolites. Metabolomics, focusing on the study of small molecules present in biological systems, provides insights into fungal metabolic processes and their impact on food quality and safety. This review explores the recent advancements in metabolomics for food mycology, highlighting its applications in understanding fungal interactions with food substrates. Moreover, future directions in this area are discussed.

在食品领域,真菌扮演着双重角色:有些真菌能提升食品的风味和口感,有些真菌则会导致腐败和污染,并通过霉菌毒素对人类健康造成危害。真菌通过合成初级和次级代谢物,在其定植的食物上留下独特的化学特征。代谢组学侧重于研究生物系统中存在的小分子,有助于深入了解真菌的代谢过程及其对食品质量和安全的影响。本综述探讨了代谢组学在食品真菌学方面的最新进展,重点介绍了代谢组学在了解真菌与食品底物相互作用方面的应用。此外,还讨论了该领域的未来发展方向。
{"title":"New findings in metabolomics in food mycology","authors":"Marta Sousa Silva,&nbsp;Carlos Cordeiro","doi":"10.1016/j.cofs.2024.101175","DOIUrl":"10.1016/j.cofs.2024.101175","url":null,"abstract":"<div><p>In the domain of food, fungi exhibit a dual role: while some enhance flavour and texture of food, others cause spoilage and contamination, posing risks to human health through mycotoxins. Fungi leave their unique chemical signature on the foods they colonise through the synthesis of primary and secondary metabolites. Metabolomics, focusing on the study of small molecules present in biological systems, provides insights into fungal metabolic processes and their impact on food quality and safety. This review explores the recent advancements in metabolomics for food mycology, highlighting its applications in understanding fungal interactions with food substrates. Moreover, future directions in this area are discussed.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101175"},"PeriodicalIF":9.9,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000535/pdfft?md5=ce5a069a11333a9d952274b6c131a7da&pid=1-s2.0-S2214799324000535-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141047096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Proteins and peptides: proteomics approaches for food authentication and allergen profiling 蛋白质和肽:用于食品鉴定和过敏原分析的蛋白质组学方法
IF 9.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-05-06 DOI: 10.1016/j.cofs.2024.101172
Mónica Carrera , Ana G Abril , Manuel Pazos , Pilar Calo-Mata , Tomás G Villa , Jorge Barros-Velázquez

Food authentication and food allergy profiling are relevant topics that must be carefully considered by authorities, food production and manufacturing industries, and customers. Precise, sensitive, and efficient detection procedures are crucial for authenticating food and identifying allergens. In this paper, we present a current review of advanced proteomic approaches for food authentication and allergen profiling. We discuss three proteomics strategies, namely, discovery proteomics, targeted proteomics, and proteomics-based systems biology, used to authenticate food and profile allergens. This review includes a selection of the most representative papers published in this field in the last few years. Furthermore, we discuss future directions and potential opportunities in this field.

食品认证和食品过敏分析是相关机构、食品生产和制造行业以及客户必须认真考虑的课题。精确、灵敏、高效的检测程序对于鉴定食品真伪和识别过敏原至关重要。在本文中,我们对用于食品鉴定和过敏原分析的先进蛋白质组学方法进行了综述。我们讨论了用于食品鉴定和过敏原分析的三种蛋白质组学策略,即发现蛋白质组学、靶向蛋白质组学和基于蛋白质组学的系统生物学。本综述精选了过去几年中该领域发表的最具代表性的论文。此外,我们还讨论了该领域的未来发展方向和潜在机遇。
{"title":"Proteins and peptides: proteomics approaches for food authentication and allergen profiling","authors":"Mónica Carrera ,&nbsp;Ana G Abril ,&nbsp;Manuel Pazos ,&nbsp;Pilar Calo-Mata ,&nbsp;Tomás G Villa ,&nbsp;Jorge Barros-Velázquez","doi":"10.1016/j.cofs.2024.101172","DOIUrl":"https://doi.org/10.1016/j.cofs.2024.101172","url":null,"abstract":"<div><p>Food authentication and food allergy profiling are relevant topics that must be carefully considered by authorities, food production and manufacturing industries, and customers. Precise, sensitive, and efficient detection procedures are crucial for authenticating food and identifying allergens. In this paper, we present a current review of advanced proteomic approaches for food authentication and allergen profiling. We discuss three proteomics strategies, namely, discovery proteomics, targeted proteomics, and proteomics-based systems biology, used to authenticate food and profile allergens. This review includes a selection of the most representative papers published in this field in the last few years. Furthermore, we discuss future directions and potential opportunities in this field.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"57 ","pages":"Article 101172"},"PeriodicalIF":9.9,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221479932400050X/pdfft?md5=70858cb87c6044acddfaae5193c5d698&pid=1-s2.0-S221479932400050X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140950737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Current Opinion in Food Science
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1