Food frontiers最新文献

The choline-binding protein A (CbpA) was shown to mediate adhesion of probiotic Ligilactobacillus salivarius strains to the human intestinal mucosa, but studies of this protein in porcine strains were not performed before. Previously, we demonstrated that the pig-derived L. salivarius FFIG58 beneficially modulates the Toll-like receptor (TLR)-3-triggered immune responses in porcine intestinal epithelial cells (IECs) and in the gut of mice, improving antiviral immunity and reducing the intestinal inflammatory damage. In this work, we advanced in the characterization of the immunomodulatory properties of L. salivarius FFIG58 by developing a surface-layer protein CbpA mutant (ΔcbpA). Both wild-type and ΔcbpA strains were evaluated in terms of their interactions with porcine IECs and macrophages in the context of TLR3-mediated inflammation. Additionally, the immunomodulatory activities of FFIG58 and ΔcbpA strains were assessed in vivo using infant mice as a young host model considering the potential application of this bacterium to improve the resistance to postweaning viral diarrhea in piglets. The deletion of the CbpA protein reduced the ability of FFIG58 to modulate the expression of interferons (IFNs), antiviral factors, regulatory cytokines and negative regulators of the TLR signaling as well as IFN regulatory factor 3 (IRF3) and ERK activation in porcine IECs and macrophages. The ΔcbpA mutant had a diminished capacity to protect porcine IECs against rotavirus challenge compared to the FFIG58. The ability of L. salivarius FFIG58 to differentially regulate antiviral and inflammatory factors expressions, the numbers of CD8aa⁺NKG2D⁺ intraepithelial lymphocytes and the TLR3-IL-15-mediated damage in the intestinal mucosa of mice was also altered with the deletion of CbpA. These results allow us to conclude that the CbpA protein is a key molecule for the beneficial functions of the L. salivarius species in the immune system of distinct hosts, and particularly for L. salivarius FFIG58 in pigs. This is a step forward in the understanding of the cellular mechanisms involved in the antiviral capabilities of L. salivarius FFIG58.

Dried legumes require processing before they are soft enough for consumption. This study investigated the use of cold plasma pre-treatments on chickpea and lentil grains to improve their textural properties after cooking. Low temperature plasma treatments were conducted in a rotating plasma reactor. After plasma treatment, graphs of water uptake showed greatly changed hydration, with quantitative measures of water transport modeled to show substantial increases to both the rate of water entry into the grains and the total amount of water imbibed. When cooked, the measured textural properties (hardness, cohesiveness, chewiness, and resilience) had also changed. Softening of cooked grains after plasma treatment can be explained by the improved water penetration pre-cooking caused by plasma's ability to etch the outer seed coat of legumes. Surface analysis by scanning electron microscopy (SEM) and x-ray photoelectron spectroscopy (XPS) indicated changes to the physicochemical properties of the seed coat, with notable removal of waxes, exposure of tissue layers, and surface oxidation. Identical plasma treatments affected the hydration properties of chickpeas and lentils differently. This evidence suggests that the different biological makeup of chickpeas or lentils is important to consider, because the way in which plasma interacts with the outer surfaces (seed coats) of grains can be quite different for different foods. Future studies where plasma is used as a food processing technology will benefit from detailed surface analysis and quantification of water transport coefficients as a robust methodology for understanding how to apply effective plasma treatments.

Atmospheric-pressure cold plasma (APCP) has emerged as a promising nonthermal technology for enhancing food safety, quality, and shelf life. This review evaluates the current applications of APCP in food processing, emphasizing its effectiveness in microbial inactivation, chemical and toxin removal, food functionality improvement, and packaging material enhancement. The mechanisms of microbial inactivation, particularly the role of reactive oxygen and nitrogen species (RONS), are discussed in relation to their effects on foodborne pathogens and spoilage organisms. APCP's ability to degrade contaminants like mycotoxins and pesticide residues, while preserving sensory and nutritional attributes, is highlighted. Additionally, APCP's capabilities to improve food functionality by modifying properties such as solubility and emulsification and enhance packaging films with better mechanical strength and antimicrobial capabilities are discussed. The review addresses various challenges associated with the APCP technique, such as limited penetration depth, potential sensory changes, and the need for standardization and scalability. The importance for optimization of plasma parameters and safety evaluations of APCP for successful commercialization is emphasized. Thus, this review provides key insights that can guide future research and support the broader adoption of APCP in the food industry.

The use of yeast derivatives in winemaking is well established, with mannoproteins from Saccharomyces cerevisiae widely recognized for their role in reducing protein haze. However, non-Saccharomyces yeasts, particularly Starmerella bacillaris, are gaining interest as alternative sources of functional polysaccharides due to their distinct metabolic and structural features. This study investigated the production and application of mannoprotein-rich derivatives from S. bacillaris as novel stabilizing agents against protein haze in wine. Yeast cell wall from three S. bacillaris and two S. cerevisiae strains was obtained after propagation under industrial fed-batch conditions and subjected to heat, enzymatic, and alkaline extraction methods. The resulting extracts were chemically characterized and tested for their ability to enhance protein stability in white wine. Compositional analysis revealed structural differences between the two species, as all mannoprotein-rich derivatives from the cell wall of S. bacillaris contained a notably higher amount of glucose than those from S. cerevisiae. Moreover, protein profiling reported a distinct glycoprotein size distribution. These results suggest the presence in this non-Saccharomyces species of (gluco)mannoproteins of high molecular weight. Starmerella bacillaris derivatives exhibited higher efficacy in haze reduction compared to S. cerevisiae, particularly following alkaline treatment. These findings highlight the influence of yeast species and extraction strategy on derivative functionality and position S. bacillaris as a promising source of oenological additives for protein stabilization.

Food allergy, an immune response to food, is a continuously rising and potentially deadly illness that affects millions of people around the globe. The overall immune mechanism of food allergy is described in the context of natural oral tolerance, sensitization, and desensitization. Food allergy management has traditionally focused on strict avoidance of trigger foods and the use of emergency interventions following accidental exposure. However, this approach is evolving with the emergence and development of new therapeutic strategies. Despite the alarming prevalence of food allergies, the Food and Drug Administration (FDA) has, to date, approved only two treatments: Palforzia, an oral immunotherapy for peanut allergy in children, and omalizumab, a monoclonal antibody recently approved as an adjunct therapy for food allergies. However, a growing pipeline of therapeutic options is under development, offering hope for broader and more effective interventions in the near future. This review presents an updated overview of the evolving landscape of interventional therapies for food allergy, spanning past approaches, current strategies, and future directions. It highlights advances in allergen immunotherapy and biologics, including monoclonal antibodies, tyrosine kinase inhibitors, fusion proteins, and immunoglobulin E (IgE)-disrupting agents, as well as emerging vaccine-based treatments. Additionally, the review emphasizes recent progress in gut microbiota modulation through approaches such as probiotics, prebiotics, synbiotics, fecal microbiota transplantation, and bacteriotherapy. Other promising avenues, including the use of nanoparticle-based therapies, traditional herbal medicines, and dietary supplements, are also discussed as potential therapeutic strategies.

Gastrointestinal diseases remain a significant global health concern, primarily due to the limitations of current pharmacological treatments, which often come with adverse side effects and high recurrence rates. This situation highlights the urgent need for safer and more effective alternatives. Natural products, particularly fruits, have gained considerable attention as potential gastroprotective agents due to their rich content of bioactive compounds that possess antioxidant, anti-inflammatory, and cytoprotective properties. This systematic review work includes 48 studies aimed at elucidating the mechanisms of action through which fruits exert gastroprotective effects. The analysis identified several key mechanisms, such as enhancing antioxidant defenses with reduction of oxidative stress, modulating prostaglandin synthesis with suppression of pro-inflammatory cytokines, increasing nitric oxide (NO) production, activating potassium (K⁺) channels involved in protecting the gastric mucosa from injury, and regulating gastric acid secretion. Among the various fruit species cited, Hylocereus polyrhizus (dragon fruit), Phoenix dactylifera (date fruit), Vaccinium corymbosum (blueberry), Punica granatum (pomegranate), Passiflora edulis (passion fruit), Citrus sinensis (sweet orange), Aegle marmelos (bael), and Aronia melanocarpa (chokeberry) demonstrated relevant gastroprotective efficacy. The evidence suggests that incorporating these fruits into the diet may help prevent gastric damage and manage gastrointestinal disorders. However, while preclinical findings are promising, further well-designed clinical trials are necessary to validate their therapeutic potential.

The fermentation of plant-based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives with a low carbon footprint. Lactiplantibacillus plantarum (Lp) can grow on different raw materials including SJ. The aim of this study was to decipher metabolic pathways involved in (i) the adaptation of Lp. CIRM-BIA777 during SJ fermentation, (ii) the formation of metabolites of interest in soy yogurt. The strategy was to sequence, annotate the CIRM-BIA777 genome, to follow its metabolism using transcriptomics and metabolomics targeting carboxylic acids, carbohydrates, free amino acids, volatile compounds, and some vitamins. CIRM-BIA777 used sucrose but only small amounts of galacto-oligosaccharides although alpha-galactosidase was highly expressed. Lactic, citric, and acetic acids were produced, leading to acidification and formation of a yogurt-like structure. The strain expressed several biosynthetic pathways of health-promoting molecules such as gamma-aminobutyric acid, folates and, riboflavin. Fermentation also increased (i) expression of many aroma precursor genes, that is, peptidases, and (ii) the levels of some aroma compounds, for example, phenylethanol and 2,3-butanedione, associated with floral and buttery notes, respectively, while decreasing the levels of some volatiles associated with green and beany off-flavors, for example, hexanal. In conclusion, the fermentation of SJ by CIRM-BIA777 improved its organoleptic and health-promoting properties. For the first time, transcriptomics was used to investigate the molecular mechanisms involved in the formation of aroma and health-promoting metabolites during L. plantarum fermentation in soy yogurt. This will help with the development of plant-based fermented foods, particularly legume-based yogurt.

This study aims to explore the potential of enhancing orange juice (OJ) with blood orange pomace, analyzing both non-fermented and fermented varieties, as well as the simultaneous fermentation of the juice with 2.5% and 5% added blood orange pomace, while characterizing OJs produced through various strategies. The viable Lactobacillus counts, physicochemical characteristics, total phenolic content (TPC), and antioxidant activity were examined during the in vitro digestion of prepared OJs. Before fermentation, OJs enriched with 2.5% and 5% blood orange pomaces exhibited the highest Lactobacillus viability, measuring 8.52 ± 0.17 and 8.61 ± 0.15 log colony forming unit (CFU)/mL, respectively, in consistency with the pH values. The fortification of OJ with blood orange pomace also resulted in improved TPC and antioxidant capacity, both prior to and following in vitro digestion. The OJ containing fermented blood orange pomace at a concentration of 5% (w/w) demonstrated the most favorable results. Metabolomic analysis identified 3308 metabolites, with 1260 showing significant differences before and after fermentation, including the upregulation of phenols, organic acids, and other bioactive compounds with antioxidant properties. KEGG pathway enrichment analysis revealed substantial alterations in arachidonic acid metabolism and taurine and hypotaurine metabolism, which are closely associated with the observed biochemical transformations. These metabolic changes suggest that fermentation enhances the nutritional profile of OJ and promotes the generation of functional metabolites, contributing to improved antioxidant activity and health benefits.

Diabetes and its complications cause serious global health and economic burdens. Various medicine-food plant polysaccharides (MFPPs) have garnered increasing attention due to their low toxicity, minimal side effects, and efficacy in suppressing hyperglycemia and reversing insulin resistance, positioning them as potential antidiabetic agents. These polysaccharides enhance gut barrier integrity, improve gut microbiota diversity, and ameliorate metabolic disorders linked to intestinal flora dysregulation in Type 2 diabetes mellitus, thereby achieving glycemic control. This review outlines the sources, antidiabetic mechanisms, and gut-modulatory effects of polysaccharides from medicinal plants. Specific polysaccharides, including Astragalus polysaccharides, Ginseng polysaccharides, Pueraria lobata polysaccharides, and Lycium barbarum polysaccharides, demonstrate the ability to repair intestinal barrier damage, prevent gut microbiota dysbiosis, and promote short-chain fatty acid (SCFA) accumulation. Additionally, the advantages of MFPP nanoparticles and their role in diabetes regulation via gut modulation are summarized. This review provides novel insights for designing dietary formulations for diabetic patients and serves as a reference for clinical applications of these polysaccharides as therapeutic or adjunctive interventions.

Lipid metabolism disorders (LMDs) can cause many metabolic diseases and seriously threaten human health. It is necessary to develop safe drugs for long-term use in LMDs patients. Ganoderma lucidum (G. lucidum), as an edible and traditional medicinal mushroom, has been widely used for its health benefits in Asian countries. Ganoderic acid A (GA), an important bioactive product from G. lucidum, has multiple pharmacological activities. Farnesoid X receptor (FXR) is a ligand-activated nuclear receptor involved in regulate lipid absorption and metabolism. Recently, FXR has emerged as a promising therapeutic target for LMD. The purpose of this study was to determine whether GA can alleviate LMDs and to elucidate its mechanism in a high-fat diet-induced LMD mouse model. GA administration attenuated the weight gain, hyperlipidemia, and hepatic lipid accumulation in LMD model mice. Metabolomic analysis revealed that GA inhibited intestinal lipid absorption. The intestinal expressions of FXR target genes, including Ibabp, Fgf15, and Shp, was significantly decreased by GA (20 mg/kg), indicating that GA inhibits intestinal FXR activity. Oral lipid tolerance test disclosed that the inhibitory effect of GA on intestinal FXR significantly reduced lipid absorption. Surface plasmon resonance and thermal drift experiments revealed that GA bound FXR and competitively inhibited its activity. These data suggest that GA reduces lipid accumulation and hyperlipemia by inhibiting intestinal FXR.