Food Science and Biotechnology最新文献

Hangovers are a set of unpleasant symptoms following excessive alcohol intake. This study evaluated the effects of Lactobacillus-fermented garlic extract (LFGE) on hangover symptoms in a randomized, double-blind, placebo-controlled, crossover trial involving 25 participants. Hangover severity was assessed using the Acute Hangover Scale (AHS) at 1, 2, 4, and 15 h post-consumption, while blood alcohol and acetaldehyde levels were measured at multiple time points up to 15 h. LFGE significantly reduced total AHS scores at all-time points compared to placebo (p < 0.05), with notable improvements in thirst (15 h, p = 0.0023), headache (4 h, p = 0.026), and fatigue (4 h, p = 0.0162). Blood alcohol concentrations were also significantly lower in the LFGE group at 0.25, 0.5, and 1 h (p < 0.05). These results suggest that LFGE may enhance alcohol metabolism and has potential as a functional food ingredient for hangover relief.

The viability of probiotics is essential for their health-promoting effects, yet in vivo tracking of their survival and behavior remains technically challenging due to limitations in conventional methods. A fluorescent d-amino acid (FDAA)-based labeling strategy was established to trace Lactobacillus rhamnosus GG and Lactobacillus plantarum Lpc-115 in the mouse gastrointestinal tract. Both strains were efficiently labeled (efficiency > 95%) without affecting viability, with L. rhamnosus displaying higher fluorescence intensity. Real-time distribution and intestinal transit were visualized using small animal imaging, confirming the utility of a “2 + 4-h time model” for optimized survival assessment. Flow cytometry and confocal microscopy validated the in vivo persistence of labeled bacteria in both cecal contents and feces, showing consistent trends and higher survival rates for L. rhamnosus. This genome-independent method enables accurate, non-invasive tracking of probiotics and offers a scalable approach for evaluating their viability, functionality, and host interactions.

Food irradiation has emerged as a viable non-thermal postharvest technology aimed at improving microbial safety and shelf life of fresh produce. This review explores how low-dose ionizing irradiation (< 1 kGy) affects antioxidant systems in fruits and vegetables. It focuses on both non-enzymatic antioxidants such as vitamin C, vitamin E, and phenolic compounds, and enzymatic antioxidants including phenylalanine ammonia-lyase (PAL), catalase (CAT), and superoxide dismutase (SOD). While high-dose irradiation can degrade sensitive nutrients, low doses often preserve or enhance antioxidant capacity through increased extractability and biosynthetic activation. The impact of environmental factors such as oxygen, packaging, and storage conditions on antioxidant retention is also reviewed. This study presents a mechanistic understanding of antioxidant modulation through irradiation, offering strategies for improving the nutritional quality of postharvest fruits and vegetables.

Mycoproteins derived from filamentous fungi have emerged as alternative meat proteins. This study reviews mycoprotein production and nutritional and functional characteristics. The quality properties of mycoprotein-based meat analogs and meat products are compared, and their safety is addressed. Fusarium spp., Aspergillus spp., and Neurospora spp. are safe, edible fungi capable of producing mycoproteins. Mycoprotein nutritional properties vary with the fungal strain, production substrate, and method. Most mycoproteins exhibit protein contents and amino-acid profiles comparable to those of animal proteins. Mycoproteins possess emulsifying and antioxidant properties. Recent advancements in non-thermal processing technologies, including high-pressure homogenization and ultrasonic treatment, may enhance mycoprotein functional properties. Gel-forming agents and color additives can improve mycoprotein physicochemical properties, increasing consumer preference. However, mycoproteins from various fungal strains exhibit inadequate sensory characteristics, and there is insufficient safety information, for example, regarding potential allergens and toxicity. Future studies should develop appropriate mycoprotein processing methods and ensure their safety.

This study investigated the structural, cooking, and textural properties of beef and plant-based burger patties to identify factors governing meat-like behavior. Commercial and experimental plant-based burger patties were compared, and modified variants were developed by adjusting the particle size and content of textured vegetable protein (TVP) and by varying starch-based binders (potato starch, tapioca starch, and glutinous rice flour). Finer TVP particles increased cooking loss but improved internal uniformity, whereas higher TVP content enhanced network density and elasticity. Replacing potato starch with tapioca starch did not result in significant differences in the visual appearance, cooking loss, and texture profile of the patties. In contrast, glutinous rice flour, rich in amylopectin, increased cooking loss but produced a firmer texture upon cooling due to gel reorganization. Overall, TVP particle size, content, and binder type critically influenced the properties of plant-based burger patties. These findings provide mechanistic insights and formulation strategies for engineering next-generation plant-based burger patties having meat-like performance.

This study investigated the structural and functional characteristics of soy protein isolate (SPI)-based emulsion-aggregated gels produced at different SPI-to-oil ratios with or without vacuum-assisted (VA) treatment. VA treatment markedly enhanced gel cohesion, reduced porosity, and produced denser, smoother microstructures, as confirmed by SEM analysis. Optimal formulations (S3O7 and S4O6) exhibited balanced textural properties, superior freeze–thaw stability, and higher absolute zeta potentials, indicating improved colloidal and structural stability. Protein solubility analysis revealed increased hydrogen bonding, disulfide crosslinking, and hydrophobic interactions after VA treatment, supporting a more cohesive and ordered protein network. Compared to conventional tofu, the developed gels demonstrated improved structural stability, enhanced water retention, and greater protein density. These findings highlight vacuum-assisted emulsion aggregation as an effective strategy for tailoring microstructure and stability in protein-based gel systems.

Enhancing the secretion of heterologous proteins in Saccharomyces cerevisiae is often hindered by endoplasmic reticulum (ER) stress and inefficiencies in intracellular trafficking. To address these limitations, we systematically evaluated 14 genetic modifications associated with the secretory pathway to improve recombinant ovalbumin (OVA) production. Deletion of PAH1, a negative regulator of phospholipid biosynthesis, resulted in the highest OVA secretion (5.68 mg/L), representing a 74% improvement over the background strain—likely due to increased ER membrane biogenesis. Similarly, knockout of GOS1, a Golgi-to-ER SNARE protein, enhanced secretion, possibly by reducing retrograde trafficking and limiting ER retention of secretory cargo. In contrast, disruption of endosome-to-Golgi transport via VPS5 deletion resulted in intracellular accumulation of OVA and complete secretion failure. These findings suggest that alleviating ER stress and modulating vesicular trafficking are key strategies for enhancing protein secretion in yeast, offering a functional basis for rational host strain engineering.

This study investigated the immunomodulatory effects of Bifidobacterium animalis subsp. animalis QC08 on cyclophosphamide (CTX)-induced immunosuppression in male Kunming mice, randomly divided into five groups: normal, control, positive control (levamisole hydrochloride, 40 mg/kg), low-dose QC08 (2 × 10⁸ CFU/kg), and high-dose QC08 (2 × 10¹⁰ CFU/kg). After 21 days of intervention, assessments revealed that both QC08 groups significantly improved body weight, spleen/thymus indices, and histopathological damage in thymus/spleen compared to the model group. Serum pro-inflammatory cytokines (IL-1, TNF-α, IL-6) decreased while anti-inflammatory IL-4 increased. Quantitative real-time PCR of ileal tissue showed upregulated expression of intestinal barrier genes (claudin-1, ZO-1, JAM-A, MUPP1, IKKα, IKKγ) and downregulated inflammatory signaling genes (p50, p52). These results demonstrate that QC08 effectively ameliorates CTX-induced immunosuppression by modulating immune responses and enhancing intestinal barrier integrity, supporting the potential of B. animalis subsp. animalis QC08 for immune-enhancing health food development.

This study analyzed the temperature distribution and heat penetration characteristics during canned whelk production using two retort sterilizers. The quality characteristics of the products were also analyzed. The structural characteristics of the retorts, product loading methods, and product quantity affected various characteristics of the thermal profiles, including the range of secondary sterilization temperatures, the cold and hot locations in the two retorts, and the heat penetration characteristics. Regarding the physicochemical quality characteristics of processed whelk, as the F₀ value increased, pH decreased slightly from 6.92 to 6.63, color ΔE values increased from 16.87 to 22.37, the hardness decreased from 14.60 to 10.55 N, and the chewiness decreased from 36.50 to 26.00 mJ, while the initial solid weight of 186 g decreased to the range from 145.16 to 136.67 g. The findings of this study confirm that ensuring a uniform secondary sterilization temperature is important for achieving a high-quality final product.

The human brain rapidly interprets visual food cues to inform evaluation and decision making, yet its response to natural versus processed foods remains unclear. This study was an electroencephalographic examination of how meat processing affects brain network interactions during visual evaluation. Unprocessed meat images, characterized by irregular textures and natural details, evoked stronger activation in the ventral visual areas and the ventromedial prefrontal cortex, suggesting enhanced sensory and value-based processing. Functional connectivity analysis revealed that processed meat images elicited increased connectivity among the visual, salience, and default mode networks, suggesting engagement of internally oriented perceptual and evaluative circuits. Conversely, unprocessed meat images induced broader connectivity across the visual, dorsal attention, salience, control, and limbic networks, reflecting increased attentional orienting, perceptual integration, and reward-related processing. This suggests that food naturalness modulates large-scale brain network dynamics, contributing to a neurocognitive framework for understanding how processing influences food perception and valuation.