Food Science and Biotechnology最新文献

Chronic inflammation is persistent disease caused by unregulated activation of Nf-kb pathway and production of pro-inflammatory cytokines, induced by accumulation of reactive oxygen species above thresholds. The purpose of this study was to evaluate the anti-oxidant, anti-lipidemia, inhibition Nf-kb pathway, and reduction of pro-inflammatory cytokine activities of Ixeris dentata extract (IDE) to demonstrate its inhibitory ability against chronic inflammatory in RAW264.7. Polyphenol content, radical scavenging activity, and lipase activity inhibition of IDE were 9.2 ± 0.2 GAE mg/g dry matter, 84.7%, and 72.4%, respectively, showing high effects against anti-oxidant and lipolysis inhibitory. Furthermore, anti-inflammatory effects of IDE on LPS-induced RAW 264.7 were investigated, and expression of inflammatory genes such as Cox-2, Inos, Tnf-α, Il-6, Nf-kb, and Il-1β were decreased by 36.5%–83.4%. Studies have confirmed that IDE has excellent antioxidant, lipolysis inhibitory, and anti-inflammatory effects, and Ixeris dentata can be used as natural ingredients for food and medicine to prevent.

The present study explored the anti-obesity effects of NET-2201 (Capsicum chinense L. cv.), a non-pungent cultivated variety of chili pepper, and its underlying molecular mechanism in high-fat-diet (HFD)-induced obese mice. Administration of 50 mg/kg NET-2201 significantly inhibited body weight (BW) gain and reduced adipose tissue weight in obese mice. NET-2201 caused improvement in the expression levels of genes associated with lipid metabolism in white adipose tissue (WAT) to near-normal levels. Furthermore, NET-2201 significantly increased peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α) and uncoupling protein 1 (UCP1) protein expressions in brown adipose tissue (BAT). Moreover, NET-2201 activated WAT browning by altering the expression levels of brown and beige adipocyte-selective genes, including UCP1, PGC-1α, and PR domain containing 16. Our results indicate that dietary NET-2201 mitigates BW gain by activating BAT and inducing WAT browning.

The global transition towards sustainable living has led to a growing demand for innovative food products that enhance environmental sustainability. Traditional meat production is known for its high energy consumption and significant carbon emissions, necessitating alternative approaches. Plant-based meat (PBM) offers a promising solution to reduce the ecological footprint of animal agriculture. This paper examines various challenges in PBM development, including nutritional equivalence, industrial scalability, organoleptic properties, and digestibility. Addressing these challenges requires interdisciplinary collaboration to ensure consumer acceptance, regulatory compliance, and environmental stewardship. Advanced technologies like nanotechnology, fermentation, and enzymatic hydrolysis, along with automation and repurposing cattle farms, offer solutions to enhance PBM’s quality and production efficiency. By integrating these innovations, PBM has the potential to revolutionize the food industry, offering sustainable and nutritious alternatives that meet global dietary needs while significantly reducing environmental impact.

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Beige adipocytes, crucial for thermogenesis, offer a potential therapeutic strategy for obesity. This study investigated the anti-obesity effects of nonanoic acid (NoA), medium-chain fatty acids, and cholecystokinin-8 (CCK-8) on beige adipogenesis in C3H10T1/2 mesenchymal stem cells (C3H10T1/2 MSCs). We observed a significant increase in cholecystokinin B receptor expression in beige adipocytes compared to preadipocytes. The co-treatment with NoA and CCK-8 enhanced beige adipocyte differentiation and lipid accumulation. Moreover, the co-treatment with NoA and CCK-8 upregulated the mRNA expression of thermogenic genes and increased mitochondrial activity more effectively than individual treatment. Specifically, NoA and CCK-8 co-treatment also elevated the protein expression of uncoupling protein 1 and peroxisome proliferator-activated receptor-gamma coactivator-1 alpha. These findings suggest that the additive effect of NoA and CCK-8 promotes the beiging/browning of body fat in beige adipogenesis, potentially serving as an effective approach in the prevention and treatment of obesity and insulin resistance.

In this study, we optimized gluco-oligosaccharide production using Weissella cibaria YRK005 through a semi-continuous fermentation. The Plackett–Burman design identified sucrose and maltose concentrations and fermentation temperature as key factors. Optimization using response surface methodology with a central composite design identified optimal conditions as 14.7% w/v sucrose, 13.5% w/v maltose, and 30 °C, predicting a relative peak area (RPA) of 115.6. Comparative analysis of the anaerobic and aerobic batch fermentation showed higher productivity under the aerobic conditions (25.5 RPA/h) than under the anaerobic conditions (23.7 RPA/h). The aerobic semi-continuous fermentation, with media replenishment every 7 h, achieved 39.2 RPA/h in one-cycle fermentation, exceeding the 27.2 RPA/h in two-cycle fermentation. These results highlight the importance of fermentation conditions in enhancing gluco-oligosaccharide production and suggests that the aerobic semi-continuous fermentation is a promising strategy for industrial applications to increase efficiency and reduce costs.

Despite the increasing global demand for functional foods, the challenges associated with bioactive natural food products due to their complex composition remain. Bioactive natural products can potentially interfere with physiological activity regulation and lead to undesired side effects. This finding emphasizes the need for machine learning (ML)-based food safety predictions focused on intrinsic toxicity. This review explores various strategies involved in current methods of model selection and validation techniques used in predictive analysis, highlighting their strengths, limitations, and progress. Future studies should focus on testing compound combinations using top-down or bottom-up approaches with appropriate models to advance in silico toxicity modeling of bioactive natural products.

This study investigated the anti-inflammatory effects of OJlipo1, a lipocalin-like protein derived from Oenanthe javanica. Through cloning and expressing OJlipo1 in E. coli, and subsequent rigorous characterization including amino acid analysis and mass spectrometry, its potential against inflammation was evaluated. Studies on lipopolysaccharide-stimulated RAW 264.7 cells highlighted its capability to suppress nitric oxide synthase and cyclooxygenase-2 expression, as well as its interference with nuclear factor kappa B and mitogen-activated protein kinase pathways, which are essential for toll-like receptor 4 (TLR4) signaling. Utilizing TAK242, a TLR4 pathway inhibitor, reinforced OJlipo1’s specific targeting mechanism. These findings underscore OJlipo1’s significant anti-inflammatory potential, aligning with the traditional uses of O. javanica, and suggest new therapeutic avenues, especially for diseases associated with TLR4 dysregulation. This validates the traditional application of O. javanica in inflammation and positions OJlipo1 as a promising therapeutic candidate, enriching our understanding of its molecular underpinnings and therapeutic prospects.

This study analyzed the sensorial flavor characteristics and volatile Maillard reaction products of Tenebrio molitor mealworm based-reaction flavors (M-RFs) optimized in our previous study; it also explored the main contributors to M-RFs with a desirable beef broth-like flavor. Seven flavor characteristics (i.e., sweet, sour, meaty, sulfur-like, boiled soy sauce-like, baked potato-like, and dried shrimp-like flavors) were profiled in the M-RFs by sensory evaluation; when the baked potato-like, boiled soy sauce-like, sweet, and meaty flavor attributes were intensified, the M-RFs had beef broth-like flavor. Also, pyrazines, pyrroles, and pyrans were strongly associated with them in the partial least-squares regression plot. Those M-RFs were reacted with a small amount of cysteine and a large amount of methionine compared to other M-RFs and it was revealed that cysteine and methionine significantly influenced the desirable beef broth-like flavor characteristics of M-RFs.