Food Science and Biotechnology最新文献

Carbohydrates, which are a vital dietary component, undergo digestion and gut fermentation through microbial enzymes to produce beneficial short-chain fatty acids. Certain carbohydrates selectively modulate the gut microbiota, impacting host health. Carbohydrate-active enzymes within the gut microbiota significantly contribute to carbohydrate utilization and microbial diversity. Despite their importance, the structural complexity of carbohydrates poses analytical challenges. However, recent advancements, notably, mass spectrometry, have allowed for their characterization and functional analysis. This review examines the intricate relationship between dietary carbohydrates and the gut microbiota, highlighting the crucial role of advanced analytical techniques in understanding their diversity and implications. These advancements provide valuable insights into carbohydrate bioactivity. Integrating high-throughput analysis with next-generation sequencing provides deeper insights into gut microbial interactions, potentially revealing which carbohydrate structures are beneficial for gut health.

Lipids are crucial for human health and reproduction and include diverse fatty acids (FAs), notably polyunsaturated FAs (PUFAs) and short-chain FAs (SCFAs) that are known for their health benefits. Bioactivities of PUFAs, including ω-6 and ω-3 FAs as well as SCFAs, have been widely studied in various tissues and diseases. Epigenetic regulation has been suggested as a significant mechanism affecting the progression of various diseases, including cancers and metabolic and inflammatory diseases. Epigenetics encompasses the reversible modulation of gene expression without altering the DNA sequence itself, mediated by mechanisms such as DNA methylation, histone acetylation, and chromatin remodeling. Bioactive FAs have been demonstrated to regulate gene expression via epigenetic modifications that are potentially important for modulating metabolic control and disease risk. This review paper discusses the evidence in support of bioactive FAs, including ω-6 and ω-3 FAs and SCFAs, eliciting various disease prevention via epigenetic regulation including methylation or acetylation.

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Corydalis heterocarpa is an edible halophyte and an ingredient in traditional Korean medicine. In the present study, isopimpinellin (IPN), a bioactive coumarin, was isolated from the medicinal halophyte C. heterocarpa, and the effects of IPN against UVA-induced photoaging were investigated in human dermal fibroblasts. Photoaging is a skin disorder that manifests itself as premature skin aging due to chronic exposure to UV radiation. The symptoms of photoaging mainly arise from degraded skin connective tissue produced by overly expressed matrix metalloproteinases (MMPs). IPN treatment decreased the UVA-induced formation of reactive oxygen species and decreased MMP-1, MMP-3, and MMP-9 collagenases at the protein level. The UVA-mediated suppression of tissue inhibitors of MMP-1 and -2 was attenuated with IPN. The presence of 10 μM IPN inhibited the MAPK-mediated phosphorylation of c-Fos and c-Jun. In conclusion, the overall result of the current study indicated that IPN inhibited the UVA-induced overexpression of MMPs via blocking the MAPK/AP-1 pathway.

Species of Sargassum genus are known to be rich sources of bioactive compounds. However, there is a lack of studies comparing extraction methods for these bioactive components. This study aimed to compare the total phenolic contents, total antioxidant capacity, tyrosinase inhibitory effect, sargahydroquinoic acid (SHQA) and sargachromenol (SCM), two algal meroterpenoids, of Sargassum serratifolium extracts acquired by different extraction methods. The methods employed in this study included conventional solid–liquid extraction using methanol (SME), supercritical fluid extraction using CO₂ with ethanol as a co-solvent (SC-CO₂ + ethanol), and pressurized liquid extraction (PLE) at two temperatures (25 and 100 °C). PLE at 100 °C (PLE100) exhibited the highest total yield, total phenolic content, total antioxidant capacity and tyrosinase inhibitory activity. Notably, SME resulted in the highest recovery of both SHQA and SCM. Compared to SME, PLE100 exhibited a two-fold increase in antioxidant capacity but a minimal increase in phenolic content.

The effects of glass transition and stickiness on the direct spray drying of reconstituted skim milk (RSM) fermented with Lactobacillus rhamnosus GG (LGG) were investigated. The fermented RSM did not spray dry properly due to severe wall depositions; however, it dried well (comparable to the control; RSM with resuspended LGG cells) when skim milk powder (SMP) was added. Adding SMP significantly increased the glass transition and sticky point temperatures of spray-dried powder, ranging from 18.2 to 72.4 °C and 34.5 to 78.5 °C, respectively, in a water activity range of 0–0.33. By adding SMP, droplets quickly shifted from a sticky plastic to a non-sticky glassy state during drying, resulting in reduced wall deposition. Although this spray-dried powder exhibited relatively high moisture sorption and lactose crystallization, the correlations between glass transition, stickiness, and moisture sorption suggested that its storage stability at 25 °C may be on par with the control powder.

The enhanced bioavailability of quercetin (Qr), which has low absorption, may have beneficial effects on human health. This study aimed to elucidate the effects of simultaneous pectin ingestion on the absorption and antioxidant activity of Qr. Qr concentrations in the plasma and urine of rats fed Qr + cellulose or Qr + pectin diets were determined, and thiobarbituric acid reactive substances (TBARS) in oxidized low-density lipoprotein (LDL) were measured. The concentrations of Qr and its metabolites in the plasma and urine increased one day after feeding the Qr + pectin diet compared with the Qr + cellulose diet. The elevation of TBARS was suppressed in rats fed the Qr + pectin diet. Qr concentrations in the plasma and LDL increased in a dose-dependent manner with pectin. Qr levels in plasma and LDL were negatively correlated with TBARS levels in LDL. The simultaneous ingestion of pectin has been suggested to immediately enhance the absorption and antioxidant activity of Qr.

The objective of this study was to develop an analytical method for m-xylenediamine (m-XDA), an aldehyde scavenger, in various food simulants and food matrices. The analysis was performed using HPLC–UV (270 nm) with a Capcell pak MGII C18 column (4.6 × 250 mm, 5 μm). The method validation encompassed evaluations of specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) across five food simulants and six food matrices. In the calibration curve range of 1–100 μg/mL, excellent linearity was observed with R² ≥ 0.9992. The accuracy and precision were within the ranges of 86.4–98.6% and 0.7–2.9 relative standard deviation (RSD%), respectively. The LOD and LOQ were in the ranges of 0.26–0.56 μg/mL and 0.79–1.71 μg/mL, respectively. The significance lies in the development of analysis methods for each food matrix, not only for smart packaging simulant analysis. This research makes it well-suited for smart packaging safety management.

This study aimed to evaluate the survivability of Lactiplantibacillus plantarum PMO08 in the human gastrointestinal tract and its adaptability in the colon using in vitro models. After exposure to gastric and small intestinal conditions, the majority (92.70 ± 1.14%) of PMO08 was found to be damaged, as determined by confocal microscopy and flow cytometry. During in vitro colonic fermentation, PMO08 not only increased abundance up to 0.47 ± 0.04% compared with the control sample (0.00 ± 0.00%) at 24 h but also facilitated the growth of beneficial or commensal bacteria, thereby increasing the α-diversity indices. Additionally, PMO08 significantly elevated the levels of short-chain fatty acids (SCFAs) and various organic acids. Our results demonstrate that PMO08 possesses moderate viability under gastrointestinal conditions but exhibits superior probiotic activity in the colon.

Roasting can dissolve the nutrients accumulated in germinated brown rice (GBR). This study investigated the effects of roasting on physical properties, nutrients and flavor substances of GBR. Results demonstrated that longer roasting time resulted in more browning and a decrease in the moisture content. The total soluble sugar content increased significantly, while the soluble protein content decreased initially and then slightly increased. Roasting also resulted in a decrease in γ-aminobutyric acid (GABA) content. However, the content of total phenolics increased significantly. Phenolic acids content increased and then decreased with the roasting time. The volatile components of GBR were found to be mainly organic sulfides and furans after roasting, 1-pentene-3-alcohol and 2-butanone (dimer) were the most differentiating components contributing to the distinguish of roasting times. Correlation analysis showed that total soluble sugar and GABA were important flavor precursors. These findings provide a theoretical basis for development of GBR-based products.