Food frontiers最新文献

Alhagi honey (AH) is produced in arid and hot areas of Central Asia, and its polysaccharides (AP) are widely known for their activity in the treatment of intestinal diseases such as diarrhea. However, the therapeutic potential and mechanism of AP in ulcerative colitis (UC) remain unclear. Here, AH polysaccharide-2 (AP2), a polysaccharide with the highest content in AP, was isolated and evaluated for its effects on dextran sulfate sodium (DSS)-induced UC in mice. AP2 was found to alleviate UC symptoms and regulate gut microbiota dysbiosis by decreasing Helicobacter levels and increasing Lactobacillus levels. Analysis of PICRUSt2 predicted that AP2 may regulate carbohydrate and amino acid metabolism, and metabolomic analysis confirmed that AP2 promotes the metabolism of tryptophan to produce kynurenic acid (kyna). Moreover, kyna acted as an aryl hydrocarbon receptor (AhR) ligand, which activated AhR to increase the expression of the tight junction proteins claudin-1 and occludin. Interestingly, AP2 showed similar effects in protecting the intestinal barrier and alleviating colitis as the AhR agonist 6-formylindolo[3,2-b]carbazole, and the AhR antagonist CH223191 partially blocked the therapeutic effect of AP2 in UC mice, indicating that the anti-UC effect of AP2 was AhR dependent. These findings demonstrate that AP2 alleviates UC by regulating the gut microbiota and promoting tryptophan metabolism to generate kyna-activated AhR. The insights gained from this study could help in the future development of AP2 as a drug candidate or functional food for the treatment of UC.

Ferulic acid (FA) is a hydroxycinnamic acid known for its strong antioxidant activity and potential benefits for intestinal health. However, its poor water solubility and instability limit its effectiveness. To address these issues, different ways have been explored to protect FA against degradation and further exert its potential benefits. This review discusses the absorption and metabolism of FA in the gut, as well as its potential impact on intestinal health. It also compares different intestinal delivery systems, such as nanoparticles, electrospun nanofibers, microcapsules, cross-linked polymer gels, and Pickering emulsions, which can improve the solubility, stability, and bioavailability of FA in the gastrointestinal tract. This comprehensive review provides valuable insights for using FA in food, pharmaceutical, and nutraceuticals products.

This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum-based technologies such as baking, predrying, frying, deep-frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

High-fat diets (HFDs) trigger oxidative stress, insulin resistance (IR), and inflammatory responses in the body, leading to cognitive dysfunction. This study aimed to elucidate the effects of nuciferine on HFD-induced IR and cognitive impairment in the central nervous system of obese mice and further identify the possible underlying mechanisms. In behavioral experiments, nuciferine administration increased the total distance moved, the number of times mice entered the open arm, the duration of open dwell time, and the number of alternations while shortening the latency to escape. Nuciferine suppressed HFD-induced synaptic structure damage, as evidenced by the increased expressions of neurotrophic factor BDNF and synaptic function proteins SYN, SNAP-25, and PSD-95. In addition, nuciferine effectively ameliorated HFD-induced IR by IRS/PI3K/AKT pathway, alleviated HFD-induced neurological damage through AMPK/SIRT1 pathway, and improved cognitive impairment via the Aβ-tau-neuroinflammation axis. Therefore, nuciferine could be a new food-derived neuroprotective agent to counteract HFD-induced damage.

The development of dietary fibers as safe and effective food additives or nutrients for preventing and alleviating inflammatory bowel disease (IBD) is increasingly important. β-glucans, renowned prebiotics, have shown promise in alleviating IBD symptoms by modulating gut flora diversity and repairing the intestinal barrier. Auricularia auricula-judae, an edible fungus, contains a β-glucan with a triple-helical structure polysaccharide from black fungus Auricularia auricula-judae (BFP), which exhibits unique sol–gel properties. This study revealed that BFP forms weak gels or sols at increasing concentrations, enhancing swallow ability and extending intestinal transit time, beneficial for patients with dysphagia requiring targeted intestinal administration. The impact of BFP on dextran sulfate sodium (DSS)-induced ulcerative colitis was examined, showing that BFP sols maintain intestinal barrier integrity by up-regulating MUC2, ZO-1, Occludin, and Claudin expressions and reducing inflammatory factors. Furthermore, BFP sols augmented probiotics abundance, decreased harmful bacteria, and restored Bacteroidetes/Firmicutes balance. These findings suggest BFP sols’ potential as functional food or alternative IBD treatment.