Food Science and Biotechnology最新文献

Type 2 diabetes mellitus (T2DM) is a global health concern due to postprandial hyperglycemia, complications, and mortality. Synthetic drugs, despite efficacy, cause side effects like hypoglycemia, driving demand for alternatives. This study evaluated Saccharina japonica (SJ) extracts’ effects on postprandial glucose control. Chemical profiling determined the compound compositions of both water and ethanol extracts. In vitro, water and ethanol extracts inhibited α-glucosidase and glucose uptake, significantly reducing sodium/glucose cotransporter 1 (SGLT1) and glucose transporter 2 (GLUT2) expression (P < 0.05) compared to the glucose-treated group. In vivo, SJ extracts lowered blood glucose in C57BL/6 mice given maltose or sucrose (P < 0.05) versus controls, with reduced area under the curve (AUC) for glucose and sucrose. These findings suggest SJ extracts could mitigate postprandial hyperglycemia, offering a promising natural alternative to synthetic drugs.

This study aimed to improve the stability of oil-in-water emulsions using rice protein aggregates (RPAs) modified with transglutaminase (TG). RPAs were produced by heating rice protein dispersions at 90 °C for 3 h to achieve optimal aggregation. Emulsions were prepared using canola oil at 30–70% and stabilized using TG at concentrations of 1–20%. Emulsions with 30% and 50% oil exhibited uniform droplet distribution and good stability, while those with 70% oil were unstable owing to insufficient protein coverage at oil–water interfaces. Microscopy analysis confirmed that the addition of 2% TG led to consistent droplet sizes and reduced protein aggregation. Encapsulation efficiency increased with TG, particularly at 2%, but decreased at 20% TG during storage, likely because of excessive cross-linking. Lipid oxidation was suppressed in TG-treated samples after storage. Overall, moderated TG cross-linking strengthens interfacial films and enhances physicochemical stability, highlighting RPAs as potential natural, plant-based emulsifiers for food applications.

Plant-based meats have gained popularity owing to environmental and health considerations; however, their acceptance is often limited by less favorable sensory qualities. This study investigated the sensory drivers of liking for plant-based tteok-galbi by applying penalty analysis and partial least squares regression (PLSR) to check-all-that-apply data. To strengthen the findings, the rate-all-that-apply method was implemented with a separate group of consumers. A total of 200 consumers evaluated seven plant-based and one pork-based sample for overall liking and sensory attributes, and additionally selected desirable attributes for an ideal product. Compared with penalty analysis, PLSR enabled a more targeted identification of key drivers by accounting for attribute correlations. Attributes such as “glossy appearance”, “sweet taste”, “umami taste”, “meaty odor/flavor”, “smoked flavor,” “elasticity mouthfeel”, and “oily mouthfeel” enhanced liking, while “cooked soybean odor” and “cooked soybean flavor” reduced acceptance. The combined use of both methods offered a more comprehensive understanding of consumer preferences.

Fermented plant extracts are known to exhibit antidiabetic effects. However, antidiabetic activity of fermented lettuce extracts (FHE) and dried sweet potatoes with FHE remains unexplored. This study analyzed γ-aminobutyric acid (GABA), antioxidant, and polyphenol levels in such extracts, and an in vivo oral glucose tolerance, an oral sucrose tolerance, and a fasting blood glucose tests were conducted on streptozotocin-induced diabetes mice to determine antidiabetic effects. FHE showed higher GABA, antioxidant, and polyphenol levels than unfermented extract. The blood glucose levels in diabetic mice that were fed FHE and dried sweet potato with FHE were lower than those in mice that were fed distilled water. Mice fed dried sweet potato with FHE extract showed faster recovery and improved insulin sensitivity. These findings suggest that FHE has antidiabetic properties, which can be attributed to its high levels of GABA, antioxidants, and polyphenols, making it a potential candidate for antidiabetic food products.

Steviol glycosides have gained attention as low-calorie sweeteners. The acceptable daily intake (ADI) for steviol glycosides is 4 mg/kg bw/day, requiring continuous exposure assessments. To generate occurrence data for exposure evaluations, this study validated a high-sensitivity HPLC- variable wavelength detector (VWD) analytical method for quantifying five steviol glycosides and applied the method to processed food products distributed in South Korea. The limit of detection (LOD) was in the range of 0.2–0.5 mg/L, and the limit of quantification (LOQ) was in the range of 0.7–1.5 mg/L. The measurement uncertainty was evaluated to improve the reliability of the analytical results. Among the steviol glycosides analyzed, rebaudioside A and D were the most (96.8%) and least (11.7%) frequently detected compounds, respectively, in processed foods. All negative samples were confirmed by UHPLC–MS/MS analysis. The analytical method and monitoring results presented in this study are expected to contribute to prospective exposure assessments.

Stevia is a sweetener found in the leaves of the plant Stevia rebaudiana Bertoni. It is 50 to 350 times sweeter than sugar and has almost no calories. α-1,6 glucosylated steviol glycosides (GSG) is a novel stevia with a unique chemical structure and improved sensory properties. Considering their potential application in various foods and beverages, we conducted in vitro metabolism study to assess the digestion safety of GSG. In the simulated gastric fluid and simulated intestinal fluid assays, there weren’t significant changes in GSG and steviol glycosides (SG). The anaerobic metabolism study using human fecal homogenates showed complete decomposition of GSG into steviol, similar to common SG such as rebaudioside A, rebaudioside M, and stevia extract, a SG mixture extracted from Stevia rebaudiana Bertoni. Overall, the results of the in vitro digestion study show that ingested GSGs can be digested similar to other SG that have established safety for consumption.

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This study analyzed the chemosensory and metabolite profiles of rice bran oil (RBO) using an E-tongue (electronic tongue), an E-nose (electronic nose), high-performance liquid chromatography (HPLC), and gas chromatography (GC). The results demonstrated that total phenolic content (TPC) and total flavonoid content (TFC) significantly increased with roasting, while γ-oryzanol showed a decreasing trend. The fatty acids identified in RBOs were palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2). Color analysis revealed a significant reduction in L*, a*, and b* values, with an increase in the browning index (BI) in roasted RBOs. E-tongue analysis indicated enhanced sourness, saltiness, sweetness, and bitterness in roasted RBOs. E-nose results showed increased ketones, pyrazines, alcohols, and furan derivatives upon roasting. Multivariate analysis confirmed a distinct separation between raw and roasted samples. This study contributes to reducing by-products and promoting sustainable agriculture, emphasizing the potential of RBO as a valuable resource.

Breast cancer is the most common malignant tumor in women. It has metastasis as the primary cause of death and chemotherapy failure among patients. Terpenoids possess significant anti-tumor compounds found in natural products. In the present study, a terpenoid ingredient with anti-breast cancer from quinoa was extracted, and named QBT (Quinoa bran terpenoids). The analysis of western blot indicated that QBT inhibited breast cancer cell migration by reversing Epithelial Mesenchymal Transition (EMT). RT-PCR results showed that miR-21-5p expression was significantly down-regulated after QBT treatment. Further studies demonstrated that miR-21-5p was involved in inhibiting the metastasis of breast cancer by regulating PTEN/PI3K/AKT signaling pathway. In conclusion, the study reveals the inhibitory mechanism of QBT and provides insights into the key role of the miR-21-5p/PTEN/PI3K/Akt on breast cancer migration.

Structured lipids were successfully synthesized via a novel two-step enzymatic process. In the first step, docosahexaenoic acid (DHA) was enriched from tuna oil in the glyceride fractions by consecutive lipase-catalyzed reactions, hydrolysis, and ethanolysis. Following these processes, the DHA concentration increased from 26.7 mol% in the initial tuna oil to 66.2 mol% in the glyceride fraction. DHA-enriched glycerides were isolated from the reaction mixture obtained after the consecutive enzyme reactions using molecular distillation. In the second step, capric acid was incorporated into the hydroxyl groups of glycerides, which comprise monoacylglycerol, diacylglycerol, and triacylglycerol, to synthesize structured lipids via lipase-catalyzed esterification under vacuum. The optimum conditions for the synthesis of structured lipids were a temperature of 60 °C, an enzyme loading of 5%, and a vacuum of 5 mmHg. Consequently, the triacylglycerol content increased from 17.8% in the DHA-enriched glycerides to 85.6% in the final product.

Bigels are biphasic systems combining oleogel (OG) and hydrogel (HG) networks with unique structural and functional properties. This study evaluated the effect of OG:HG ratios on the physicochemical, functional, textural, colorimetric, and structural properties of bigels formulated with κ-carrageenan (2%) and taro starch (10%) as HG, and canola oil (90%) with beeswax (10%) as OG. Three formulations were prepared: 25:75 (BG1), 50:50 (BG2), and 75:25 (BG3). All bigels showed high oil retention (> 90%) and no phase separation. Microscopy revealed structural phase types: O/W (BG1), bicontinuous (BG2), and W/O (BG3). Swelling capacity and moisture content decreased with increasing OG, while color parameter b* and yellowness index increased. Hardness ranged from 0.39 to 0.46 N. FTIR peak area analysis (3720–3090, 721, and 576 cm⁻¹) confirmed structural changes related to phase ratios. These findings highlight the potential of taro starch bigels as customizable and stable systems for food applications.