Food Science and Biotechnology最新文献

Inflammatory bowel disease (IBD) is a chronic gastrointestinal condition with increasing global prevalence. Current therapies are limited, leading to exploration of novel treatments like Pu-erh tea, a fermented tea recognized for its health benefits. This study shows that long-term consumption of Pu-erh tea significantly reduces IBD symptoms in DSS-induced mice by moderating inflammation and enhancing oxidative responses in the colon. Pu-erh tea notably increases the abundance of specific gut microbiota, particularly enhancing Firmicutes, Bacteroidota, and Proteobacteria phyla, and raising levels of Lactobacillus and Muribaculaceae genera. Key species such as Lactobacillus johnsonii, Lactobacillus reuteri, and Lactobacillus murinus also showed increased abundance. Additionally, Pu-erh tea helps restore the integrity of the intestinal barrier. These findings highlight the potential of Pu-erh tea as a complementary dietary strategy for IBD, potentially improving disease management and patient outcomes through its effects on the intestinal microbiota and mucosal barrier.

Pacific oysters (Crassostrea gigas) are globally renowned shellfish. In South Korea, oysters are commonly packaged with filling water in polyethylene bags. Previous studies have proposed various freshness and quality parameters for oysters, including pH, volatile basic nitrogen content, glycogen content, and viable cell count. We aimed to identify the objective indicators of oyster freshness during storage and distribution using metabolomic analysis and multivariate statistical techniques. Packaged oyster samples were analyzed for metabolites using gas chromatography-mass-spectrometry during 9-days storage at 5 °C or 15 °C. Additionally, the pH, turbidity, and soluble protein content of the filling water were measured. Multivariate statistical analyses, including principal component analysis, partial least squares discriminant analysis, and orthogonal projections to latent structure-discriminant analysis revealed statistically significant results, demonstrating metabolite clustering based on storage duration. In conclusion, this study introduced crucial freshness indicators for stored or distributed oysters by utilizing metabolomic analysis and multivariate statistical techniques.

Kluyveromyces marxianus was engineered to mitigate carbon catabolite repression to efficient co-fermenting mixed sugars, which are primary components of cellulosic biomass. Kluyveromyces marxianus KDH1 produced ethanol with 0.42 ± 0.01 g/g yield, and 0.67 ± 0.00 g/L·h productivity for 48 h. RNA sequencing-based transcriptomic analysis showed that genes from the glycolysis pathway, gluconeogenesis pathway, and the citric acid cycle were primarily upregulated when K. marxianus KDH1 fermented mixed sugars. Furthermore, critical genes from the gluconeogenesis pathway, such as fructose-1,6-bisphosphatase and phosphoenolpyruvate carboxykinase, were upregulated by 331.72 and 47.15-fold, respectively. Citrate synthase and malate dehydrogenase, associated with the citric acid cycle, were upregulated by 2284.62 and 7.69-fold, respectively. Enzymatic assays of fructose 1, 6-bisphosphatase indicated that K. marxianus KDH1 showed 1.87-fold higher enzymatic activity than that of the parental strain. These results provide novel information on mixed sugar co-fermentation and a new glucose fermentation process that bypasses the glycolysis pathway.

The fermented cloudy apple juice (FCAJ) bacterial phase was analyzed by 16S rRNA gene-based sequencing. During fermentation, the bacterial phase transition promoted quality changes, such as carbohydrate, organic acid, total phenol, taste and volatiles of FCAJ. Citrobacter and Lactobacillus were the dominant bacterial genera of Hanfu apple juice by natural fermentation, and lactic acid was the most abundant organic acid in FCAJ. Citrobacter showed a continuous increase trend along with fermentation time, while Lactobacillus showed a slight decrease during the later period of fermentation. The contents of total phenolic and flavonoid both showed a trend of rising first and then decreasing in FCAJ during fermentation. Alcohols and esters, the main aromatic volatiles in FCAJ, showed significant increases, especially for ethanol, 3-methyl-1-butanol and ethyl acetate. Citrobacter presented a higher correlation than Lactobacillus with some volatile flavor.

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.