Food Science and Biotechnology最新文献

Sleep deprivation is a serious problem that deteriorates the health, quality of life, and social productivity of affected individuals. Research on safe and effective plant-based materials should be performed to help alleviate sleep disorders. Phlomoides umbrosa Turczaninow is a domestic plant in South Korea that has been used traditionally as a medicine to treat sleep disorders. The effects and mechanism of action of a P. umbrosa Turczaninow root extract (PUTRE) prepared using hot water extraction were investigated. ICR mice were injected with pentobarbital to induce sleep. The PUTRE-treated groups had significantly (p < 0.05) decreased sleep latency and increased sleep time compared with the controls. When PUTRE was co-administered with adenosine antagonists (caffeine and 8-cyclopentyl-1,3-dipropylxanthine), it acted specifically on the adenosine A₁ receptor, because its sleep-enhancing effect was counteracted by the adenosine antagonist. This is the first study to demonstrate that PUTRE can induce sleep through adenosine A₁ receptor-specific agonist activity. Therefore, PUTRE is suggested as a valuable sleep-enhancing substance.

Plant-based probiotic foods (PBPFs) have recently become a notable choice for many consumers. While less recognized than dairy products, these foods offer efficient alternatives for individuals with lactose intolerance, vegans, or those aiming for more sustainable dietary practices. Traditional fermented PBPFs, such as kimchi, sauerkraut, and kombucha, are part of cultures from different countries and have gained more significant popularity in recent years globally due to their peculiar flavors and health benefits. However, new plant-based probiotic products have also been studied and made available to consumers of the growing demand in this sector. Therefore, this review discusses trends in plant-based probiotic production, known benefits, and characteristics. Challenges currently faced in manufacturing, distribution, marketing, consumer acceptance, and legislation are also discussed.

Low-calorie structured lipids are an advanced form of functional lipids made by changing the position of fatty acids attached to the glycerol backbone. The main reason for their production is to get nutraceutical lipids. Different methods are used to synthesize low-calorie structured lipids, like chemical or enzymatic methods. Initially, these lipids are prepared by using chemical methods. Synthesis of low-calorie structured lipids using enzymes is now in demand due to several advantages like good catalytic efficiency, environmentally friendly, and moderate reaction conditions. Enzymatic interesterification is mostly used in industries to make modified lipids like low-calorie structured lipids, human milk substitutes, cocoa butter equivalents, margarine, and shortenings. This review summarizes the synthesis, uses and clinical applications of modified lipids in food systems.

Different proportions of cellulose nanofibers (CNFs)/cellulose nanocrystals (CNCs) and low methoxyl (LM) pectin were used to prepare hydrogels. By analyzing the apparent morphology, gel strength, rheological characteristics, microstructure, and interaction between cellulose and LM pectin, the characteristics of hydrogels created by the combination of different forms of nanocellulose and LM pectin were compared. At the same concentration, the strength of hydrogel formed by the combination of CNCs and LM pectin was higher than hydrogel formed by the combination of CNFs and LM pectin, which was consistent with the gel structure. The gel formed by the combination of LM pectin and CNFs had stronger viscoelasticity than the gel formed by the combination of LM pectin and CNCs. When the ratio of LM pectin to CNFs/CNCs is 0.5/0.5, a better gel network structure is formed, and the viscoelastic properties of the gel formed at this concentration under shock conditions are better protected.

For the development of natural antimicrobial agents targeting Bacillus subtilis spores, this study compared the inactivation effects of ethanol extracts from gardenia fruit, licorice, and Torilis japonica fruit against those of commercial antibacterial agents. A 0.01% (w/w) concentration of polylysine with surfactant property exhibited a sporicidal effect, reducing Bacillus spore concentrations by 2 log CFU/g. Ethanol extracts of gardenia fruit at 0.05% and Torilis japonica fruit at 0.01% concentration showed significant bactericidal effects on both Bacillus spores and vegetative cells, achieving a reduction of 2–4 log CFU/g within 2–48 h. Licorice ethanol extract at 0.005% concentration displayed in a 2–4 log CFU/g after 24–48 h coinciding with spore conversion to vegetative cells. A combination of ethanol extracts of 0.05% gardenia fruit and 0.005% licorice produced a bactericidal effect, resulting in a 2–5 log CFU/g reduction over 48 h of growth.

The dominance of Genetically Modified (GM) crops in global agriculture is underscored by the production quantities of GM Maize and GM soybean. This review discusses the global statistics of GM crops mentioning the area of cultivation, production, and adoption rates of GM crops in detail. It relates the comprehensive overview of perception toward GM technology varying across regions, with the younger generation often displaying a preferable outlook. It highlights the environmental benefits of GM crops, explaining the decreased pesticide usage with potential health benefits, and hinting at an indirect decline in cancer occurrences. An overview of advancements in genetic tools have significantly evolved genome editing techniques in agriculture. The use of such tools in the field of agriculture shows promising effects in maintaining sustainable development goals. This review demonstrates that genetic techniques are a responsible and effective tool for generating GM crops to promote sustainable agriculture.

In this study, sugar-free (A) and sugar-added (B) formulations of carob sherbet were fermented with water kefir grains. After 48 h of fermentation, the pH and total soluble solid content level (TSS) of A and B decreased, while the titratable acidity (TA) value increased. At the end of fermentation, Ave B formulations were stored at 4 °C for 28 days. Fermented sherbets’ 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity decreased with storage. A had 75.3% DPPH radical scavenging activity on day 0th, whereas B had 77.0%. B had less total phenolic content (TPC) than fermented A on day 0. TPC values decreased significantly, notably on days 21st and 28th of storage. After fermentation, A had more gallic acid, hesperidin, p-coumaric acid, rosmarinic acid, and syringic acid than B. A had 2.21% sucrose before fermentation and 0.95% after. On 14th days of storage, potassium and calcium had the greatest mineral levels. Compared to A, B gave higher microbial count values (Lactobacillus sp., Lactococcus sp. total mesophilic aerobic bacteria, and yeast) in the microbiological analysis results at the end of fermentation and during storage.

The purpose of this study was to assess the resistance to reactive oxygen species (ROS) and probiotic properties of lactic acid bacteria (LAB) isolated from naturally fermented sliced radish kimchi, and to evaluate the fermentation characteristics and antioxidant activity of small black soymilk using ROS-resistant probiotic. Leuconostoc dextranicum SRK03, Lactobacillus brevis SRK15, Lactobacillus acidophilus SRK30, and Lactobacillus pentosus SRK38 displayed strong resistance to ROS and demonstrated probiotic activity. The microbiological and physicochemical characteristics and antioxidant activity of small black soymilk fermented with probiotic LAB were significantly higher than those of non-fermented soymilk, and there was a difference in antioxidant activity depending on the probiotic strain. Strong correlations were observed between the antioxidant activity of fermented probiotic soymilk and various parameters. Specific prebiotics promoted the growth of LAB in probiotic-fermented small black soymilk and significantly increased antioxidant activity, suggesting potential functional benefits as a substitute for traditional dairy products.

The purpose of this study was to simultaneously analyze and validate phlorotannins, a group of functional compounds in Ecklonia cava, using HPLC–DAD. E. cava was profiled using UHPLC-Q-Orbitrap HRMS, and a total of six phlorotannin components were identified. Among these six compounds, phloroglucinol and dieckol were selected as marker components of E. cava, and a simultaneous analysis method using HPLC–DAD for phloroglucinol and dieckol was developed. Specificity, linearity, accuracy, precision, limit of detection (LOD), limit of quantification (LOQ), and matrix effect (ME) were verified using HPLC–DAD. These results complied with validation guidelines. The applicability of this simultaneous analysis method was confirmed by quantifying the contents of phloroglucinol and dieckol in E. cava samples (n = 10) purchased in Korea. This method can be used for quality control, such as standardization or determination of compounds in health functional foods containing E. cava extract.

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