Food Science and Biotechnology最新文献

This study aimed to evaluate the anti-obesity effect of Bifidobacterium adolescentis SPM2022 (SPM2022). Culture supernatant of SPM2022 reduced lipid accumulation (p < 0.01) and expression of adipogenic genes (p < 0.001) during 3T3‐L1 differentiation. The effects on anti-obesity and lipid metabolism were assessed in the high fat diet (HFD)-induced obese C57BL6 mouse after 4 weeks of obese induction. Experimental groups (n = 6/group): normal diet, HFD, and HFD fed with 10⁹ CFU/day of SPM2022. After 5 weeks, the weight gain of SPM2022 group was reduced by 72% and the weight of mesenteric fat was reduced by 60% in the SPM2022 compared to the HFD group. The expression of FABP4, CD36 and leptin in epididymis were decreased to 4.5, 2 and twofold respectively in the SPM2022 compared to HFD group. Based on these results, SPM2022 has the potential to be used as a therapeutic agent for addressing obesity and lipid metabolism.

Mushrooms are commonly used as functional additives in meat products and show promise in alternative protein development. This study evaluated the impact of five mushroom species—Ganoderma lucidum, Pleurotus eryngii, Pleurotus ostreatus, Agaricus bisporus, and Lentinula edodes—at 3% concentration on the quality of emulsion-type meat analogs made with textured vegetable protein and mealworm. Quality parameters including pH, color, viscosity, proximate composition, water holding capacity (WHC), emulsion stability, thermal properties, and texture were analyzed. Among them, G. lucidum notably improved viscosity, WHC, hardness, and chewiness due to its high fiber and polysaccharide content. Further testing with 1–5% G. lucidum showed that 4% was optimal for enhancing functional and textural properties. However, dark color of G. lucidum reduced product lightness at high levels, potentially affecting visual appeal. Thus, G. lucidum with suitable concentrations is valuable for improving the quality and sustainability of meat analog products.

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.

Dopamine (DA) plays a critical role in brain function and is implicated in numerous neuropsychiatric disorders. This study investigated the neurochemical effects of Pueraria lobata (PL) and its bioactive compound, Puerarin (PUE), on dopaminergic neurotransmission. Using Institute of Cancer Research mice and SH-SY5Y neuroblastoma cells, we assessed neurotransmitter levels and DA-related protein expression. PL administration elevated 3-methoxytyramine (3-MT) levels in the nucleus accumbens and increased the expression of tyrosine hydroxylase (TH) and DA transporter (DAT), while downregulating the DA receptor subtypes DRD1 and DRD2, indicating a potential enhancement in dopaminergic signaling. In contrast, PUE treatment reduced TH expression and downregulated DRD1 and DRD2 expression without altering DAT levels, indicating a suppressive effect on the dopaminergic system. These findings demonstrate that PL and PUE exert distinct modulatory effects on dopaminergic signaling—PL enhancing and PUE inhibiting DA activity—highlighting their potential therapeutic applications for neurodegenerative disorders associated with dopaminergic dysfunction.

This work investigates the effects of ethanol pretreatment on the kinetics of air drying of beetroot at 70 °C, a temperature commonly used in the dehydration process to preserve color and phytochemical integrity. Three parameters of pretreatment – ethanol concentration, temperature, and duration – were assessed at five different levels to evaluate their impact on both drying time and rate. The analytical solution obtained from the diffusion model was utilized. However, this study also considers moisture diffusivity as a criterion for assessing the effects of pretreatment, factoring in elements such as shrinkage and moisture variability. The results indicated that pretreatment significantly enhanced drying rates and positively influenced diffusivity, while the reduction in volume was comparatively minor when juxtaposed with untreated samples. The optimal conditions for pretreatment were achieved at 55 °C, utilizing pure ethanol for 30 min, which led to a 30% reduction in drying time and a 36.6% increase in diffusivity.