Food Science and Biotechnology最新文献

Environmental pollution caused by fine particulate matter (PM_2.5) has become increasingly severe. PM_2.5 easily penetrates the skin and causes oxidative damage and inflammatory skin diseases, resulting in skin cell death. In this study, we elucidated the protective effect of Vaccinium oldhamii ethanol extract (VOE) against PM_2.5-induced oxidative stress, inflammation, and apoptosis in human keratinocytes. The results showed that VOE reversed PM_2.5-induced decrease in cell viability. VOE strongly inhibited the generation of reactive oxygen species (ROS) by downregulating aryl hydrocarbon receptor (AhR), thereby reducing lipid peroxidation. VOE attenuated PM_2.5-induced upregulation of mitogen-activated protein kinase (MAPK) and nuclear factor kappa B (NF-κB) signaling. In addition, VOE markedly reduced PM_2.5-induced autophagy activation and apoptosis. Overall, VOE prevented PM_2.5-induced apoptosis by inhibiting ROS generation and mitigating inflammation and autophagy activation. These results suggest the potential of VOE as an effective anti-pollution agent capable of preventing oxidative stress and inflammation caused by PM2.5.

Medium- and long-chain triacylglycerols (MLCTs) offer rapid energy release and essential nutritional benefits, making them valuable in functional foods. In this study, MLCTs containing caprylic acid (C8:0; C) and linoleic acid (C18:2; L) were synthesized via a chemoenzymatic strategy combining lipase-catalyzed reactions and Steglich esterification. Four distinct MLCT congeners—CCL, CLC, LLC, and LCL—were obtained with yields of 52–67% (asymmetrical) and 71–84% (symmetrical), and purified using preparative HPLC (> 98%). The resulting compounds were structurally characterized by HPLC–ESI–MS and ¹³C NMR spectroscopy. HPLC–ESI–MS confirmed the expected mass-to-charge values for the [M + NH₄]⁺ adducts: 624.6 for CCL/CLC and 760.6 for LLC/LCL. ¹³C NMR analysis verified molecular symmetry; asymmetric TAGs showed three carbonyl signals (e.g., 173.30, 173.26, 172.88 ppm for CCL), while symmetric forms showed two signals. These results confirm the successful synthesis and structural integrity of MLCTs with defined fatty acid positioning for functional lipid applications.

This study aimed to elucidate the thermal oxidation process of mealworm oil, thereby providing insights into the potential development of oxidation or rancidity during thermal treatment. The oxidative status of Tenebrio molitor (mealworm) oil was assessed via oxidative indices, which tended to increase with accelerated thermal oxidation. Acid and peroxide values exhibited a rapid increase within the initial 30 min across all heating temperatures, whereas the p-anisidine value showed a gradual increase in the early stages of heating, followed by a sharp rise after 4 h of heating at 180 °C. Furthermore, differences among oils heated for 8 h were visualized using a partial least-squares discriminant analysis (PLS-DA) models, based on volatile oxidation compounds that changed during the heating oxidation process. Low-molecular-weight aldehydes, the thermal oxidation products of oleic, linoleic, and α-linolenic acids, played a key role in this distribution, and the patterns became more pronounced at higher heating temperatures.

This study investigated the therapeutic potential of Codonopsis lanceolata peel extract (CPE) for premenstrual syndrome (PMS). The focus was on hormonal, immune, and microbial pathways. In vitro, CPE reduced nitric oxide production and suppressed IL-6 and TNF-α expression in LPS-stimulated macrophages. In pituitary GH3 cells stimulated with estradiol, CPE inhibited prolactin secretion. In a metoclopramide (MCP)-induced hyperprolactinemia mouse model, CPE decreased serum prolactin, PGE2, and inflammatory cytokines, while increasing PGE1 and FSH levels. Microbiome analysis showed that CPE enriched beneficial genera such as Lactobacillus and Bifidobacterium and reduced pro-inflammatory taxa including Oscillibacter and Desulfovibrionaceae. These microbial shifts were associated with improved inflammatory and hormonal markers. Overall, these findings suggest that CPE alleviates PMS symptoms by modulating endocrine function and regulating gut microbiota.

Contamination and growth kinetics of pathogenic bacteria were evaluated in garlic, onion, and green onion subjected to different minimal processing at 10 °C for 15 days. Although, total aerobic bacteria (TAB) grew well in all processed vegetable samples (> 6 log CFU/g), maximum microbial population density (MPD) was significantly higher in chopped, sliced, or shredded than in peeled or cut vegetables. Salmonella spp. and Listeria monocytogenes growth kinetics paralleled TAB results. Moreover, vegetable samples that underwent complex processing showed a significant deterioration in visual quality and color. Therefore, the intensity of physical processing plays a pivotal role in promoting bacterial growth, with shredded or chopped processing posing the highest risk.

Pediococcus damnosus NIB 608 was isolated from spoiled beer, and the genome was analyzed to identify genes related to stress and spoilage. Complete genome sequencing revealed a circular chromosome alongside three plasmids. Comparative genomic analysis of six P. damnosus strains revealed that the horA and horC clusters were present in several strains and indicated that these plasmid-encoded gene clusters play a role in hop resistance and maintenance of cell membrane structure. Pediococcus damnosus NIB 608 harbors various glycosyltransferase genes, many of which are associated with exopolysaccharide production and membrane-associated glycan synthesis. Notably, the fatty acid biosynthesis gene fabZ was absent, representing a metabolic limitation. Nevertheless, because exogenous fatty acids are present in beer, the strain remained viable as a beer spoilage organism. These findings indicate that P. damnosus strains have both shared and diverse genetic traits, highlighting the importance of considering genomic features alongside environmental conditions when assessing spoilage potential.

Humans can perceive the taste of certain fat components, especially free fatty acids (FFAs); however, sensitivity varies by fat type and testing methods. This study used a modified descending-block dual-reminder A-Not A (DR A-Not A) signal detection method with repeated measures to assess fat sensitivity within a food emulsion system. Detection thresholds for oleic acid (FFA), canola oil (triacylglycerol, TAG), and their mixture (TAG + FFA) were measured in young Korean females across multiple sessions. Oleic acid showed significantly lower detection thresholds than canola oil, indicating greater oral sensitivity to FFAs. Adding oleic acid to canola oil lowered thresholds compared to canola oil alone. Repeated testing enhanced sensitivity, confirming learning effects. Individual differences were also confirmed. These results highlight the key role of FFAs in fat perception and support the modified DR A-Not A method with repeated measures for reliable fat sensitivity measurement in food emulsions, aiding optimized food design.

This study evaluated how air frying conditions, temperature, time, searing, marination, and spices, affect the formation of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and acrylamide in whole chicken and beef steak. 10 HCAs, 4 PAHs, and acrylamide were quantified using UHPLC-(ESI)-QqQ and GC–MS. Higher temperatures and searing increased HCAs and acrylamide levels, especially in beef. In chicken, marination with milk or beer has reduced HCAs by up to 60.6%, with no significant effect on PAHs or acrylamide. In beef, turmeric, rosemary, and garlic suppressed HCA formation, with turmeric showing the greatest reducing effect (69.4%). PAHs were only found in chicken, with HCAs and PAHs showing a strong correlation (p < 0.01), suggesting similar formation pathways. These findings highlight the role of specific cooking methods and marination ingredients, especially turmeric, in reducing harmful compounds in air-fried meats, offering guidance for safer home and industrial cooking practices.

Cell-based foods are anticipated to be a sustainable alternative to animal protein sources. The primary challenge is developing a food-grade serum-free medium (SFM) that is affordable, safe, acceptable to consumers, and available in large quantities. This study was conducted to develop such a medium using food ingredients dissolved in water that support the expansion of bovine myoblasts and maintain their differentiation capability. Through screening of various food ingredients, whey was identified as the most effective component. Whey improved myoblast proliferation in SFM to levels than those in a serum-containing medium. The differentiation capability of myoblasts cultured in whey-containing SFM was similar to that in serum-containing medium. Remarkably, whey could support myoblast proliferation even after heat treatment, allowing for the sterilization of whey-containing media by heat treatment, a common process in food processing. Hence, whey could be an ideal ingredient for affordable food-grade serum replacement in cell-based food production.

Angelica sinensis, Ligusticum chuanxiong, and Paeonia lactiflora have traditionally been used as medicinal herbs in East Asia; HemoHIM G is a standardized extract of the three herbs. However, its immune improvement abilities are unexplored. Hence, this study aimed to investigate the immune-enhancing effects of HemoHIM G on cyclophosphamide (CTX)-induced immunosuppression in a murine model. As a result, HemoHIM G improved weight recovery lowered by CTX and helped improve white blood cell counts and other hematologic indicators. In addition, CTX-reduced Natural Killer (NK) cell activity was significantly improved. Cell density was significantly reduced by improving recovery of the spleen white pulp. Furthermore, HemoHIM G significantly increased interleukin-2 and interferon gamma expressions in splenocytes and induced spleen lymphocyte proliferation. Thus, HemoHIM G increased NK cell activity and played an important role in enhancing immunity through cytokine expression. The study findings suggest HemoHIM G as a novel functional food with immunomodulatory efficacy.