首页 > 最新文献

Food research international (Ottawa, Ont.)最新文献

英文 中文
Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat. 市售胎牛血清及其替代品在培养肉发育中的应用分析。
Pub Date : 2023-12-01 Epub Date: 2023-10-24 DOI: 10.1016/j.foodres.2023.113617
Da Young Lee, Seung Hyeon Yun, Seung Yun Lee, Juhyun Lee, Ermie Jr Mariano, Seon-Tea Joo, Inho Choi, Jung Seok Choi, Gap-Don Kim, Jihyun Lee, Seong-Ho Choi, Sun Jin Hur

Fetal bovine serum (FBS) is an extremely important culture growth supplement, accounting for approximately 60 % of cell-culture-media costs; therefore, lowering FBS-acquisition costs for the industrialization of cultured meat is imperative. This study attempted to produce an FBS substitute using discarded livestock by-products, with particular focus on formulating a product with a composition similar to that of FBS to improve effectiveness. However, to date, no study has precisely analyzed the commercial components of FBS, and this study is the first to compare the chemical composition of FBS and commercially available horse serum purchased from the United States or Europe with that of FBS substitutes developed by our team. This study analyzed the chemical composition of the FBS products purchased by our team over the past 3 years via blood, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and independent composition analyses. While the composition and quality of commercial FBS products are known to vary, the FBS composition of our purchased products was relatively uniform regardless of company, brand, or country of origin. In contrast, FBS substitutes obtained from three major livestock species (cattle, pig, and chicken) clearly exhibited differences in composition, a phenomenon that was also observed upon comparing with FBS as well as among different species. Therefore, to replace commercial FBS entirely, the production of a proportionately effective substitute product comprising an equal or similar composition is required, and the results of this study can be a steppingstone to achieving this. In addition, FBS substitutes manufactured using inexpensive slaughter by-products as raw materials are expected to ultimately reduce the unit cost of cultured meat production.

胎牛血清(FBS)是一种极其重要的培养生长补充剂,约占细胞培养基成本的60%;因此,降低人造肉产业化所需的fbs获取成本势在必行。本研究试图利用废弃的牲畜副产品生产一种FBS替代品,并特别关注与FBS成分相似的产品配方,以提高有效性。然而,到目前为止,还没有研究精确地分析了FBS的商业成分,而本研究是第一个将FBS和从美国或欧洲购买的市售马血清的化学成分与我们团队开发的FBS替代品进行比较的研究。本研究通过血液、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和独立成分分析,对我们团队近3年来购买的FBS产品进行了化学成分分析。虽然已知商业FBS产品的成分和质量各不相同,但无论公司,品牌或原产国如何,我们购买的产品的FBS成分相对统一。相比之下,从三种主要家畜物种(牛、猪和鸡)中获得的FBS替代品在成分上明显存在差异,这一现象在比较FBS和不同物种之间也可以观察到。因此,为了完全取代商业FBS,需要生产一种含有相同或类似成分的比例有效的替代产品,而本研究的结果可以成为实现这一目标的踏脚石。此外,以廉价的屠宰副产品为原料生产的人造肉替代品有望最终降低养殖肉生产的单位成本。
{"title":"Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat.","authors":"Da Young Lee, Seung Hyeon Yun, Seung Yun Lee, Juhyun Lee, Ermie Jr Mariano, Seon-Tea Joo, Inho Choi, Jung Seok Choi, Gap-Don Kim, Jihyun Lee, Seong-Ho Choi, Sun Jin Hur","doi":"10.1016/j.foodres.2023.113617","DOIUrl":"10.1016/j.foodres.2023.113617","url":null,"abstract":"<p><p>Fetal bovine serum (FBS) is an extremely important culture growth supplement, accounting for approximately 60 % of cell-culture-media costs; therefore, lowering FBS-acquisition costs for the industrialization of cultured meat is imperative. This study attempted to produce an FBS substitute using discarded livestock by-products, with particular focus on formulating a product with a composition similar to that of FBS to improve effectiveness. However, to date, no study has precisely analyzed the commercial components of FBS, and this study is the first to compare the chemical composition of FBS and commercially available horse serum purchased from the United States or Europe with that of FBS substitutes developed by our team. This study analyzed the chemical composition of the FBS products purchased by our team over the past 3 years via blood, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and independent composition analyses. While the composition and quality of commercial FBS products are known to vary, the FBS composition of our purchased products was relatively uniform regardless of company, brand, or country of origin. In contrast, FBS substitutes obtained from three major livestock species (cattle, pig, and chicken) clearly exhibited differences in composition, a phenomenon that was also observed upon comparing with FBS as well as among different species. Therefore, to replace commercial FBS entirely, the production of a proportionately effective substitute product comprising an equal or similar composition is required, and the results of this study can be a steppingstone to achieving this. In addition, FBS substitutes manufactured using inexpensive slaughter by-products as raw materials are expected to ultimately reduce the unit cost of cultured meat production.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113617"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices. 色氨酸A、B的分析测定:保证橙汁的质量安全。
Pub Date : 2023-12-01 Epub Date: 2023-10-21 DOI: 10.1016/j.foodres.2023.113607
Éder de Vilhena Araújo, Francielly F Souza Jesus, Beatriz Lederman Valente, Marcelo Cristianini, Cassiana C Montagner, Taicia P Fill

Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1-1000 μg/kg and low range of 1-75 μg/kg with R2 ≥ 0.998. The LOD and LOQ were 1 and 3 μg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.

虽然橙汁是一种全球流行的饮料,但水果的分销、储存和加工容易引起指状青霉的真菌感染;导致产生震颤性生物碱,特别是色氨酸A (TA)和B (TB)。建立了一种基于QuEChERS和LC-MS/MS的分析方法,用于测定新鲜、工业和自制橙汁中TA和TB的含量,并进行了验证。方法在1 ~ 1000 μg/kg高、1 ~ 75 μg/kg低范围内线性良好,R2≥0.998。定量限和定量限分别为1和3 μg/kg。加样回收率在57% ~ 83%之间,RSD≤13%。我们的数据表明,鲜橙汁和工业橙汁中霉菌毒素TA的患病率较高。热和高温处理后TA和TB含量降低≤32%。而热处理对降低TA和TB含量更为有效。
{"title":"Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices.","authors":"Éder de Vilhena Araújo, Francielly F Souza Jesus, Beatriz Lederman Valente, Marcelo Cristianini, Cassiana C Montagner, Taicia P Fill","doi":"10.1016/j.foodres.2023.113607","DOIUrl":"10.1016/j.foodres.2023.113607","url":null,"abstract":"<p><p>Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1-1000 μg/kg and low range of 1-75 μg/kg with R<sup>2</sup> ≥ 0.998. The LOD and LOQ were 1 and 3 μg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113607"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha. 了解发酵时间对绿茶康普茶理化特性、感官属性和挥发性成分的影响。
Pub Date : 2023-12-01 Epub Date: 2023-10-10 DOI: 10.1016/j.foodres.2023.113569
Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, Marco Antônio Zachia Ayub, Júnior Mendes Furlan, Roger Wagner, Karla Joseane Perez, Voltaire Sant'Anna

Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas' pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.

康普茶是发酵饮料领域的一个发展趋势,发酵时间对其特性的影响对于更好地了解其发酵过程是必要的,主要涉及挥发性化合物,这在目前的文献中是稀缺的信息。因此,本研究旨在评价绿茶康普茶在发酵过程中的特征,监测发酵14天内pH、酸度、浊度、多酚、乙醇、乙酸、挥发性化合物、感官特征和接受度的变化。正如预期的那样,红茶菌的pH值和酸度随着时间的推移而下降,但在发酵4天后,这种饮料超过了巴西法定的酸度限制(130 mEq/L),并产生了超过0.5%的AVB,这标志着这种饮料属于酒精饮料。发酵第7天,总多酚和缩合单宁含量增加,并保持不变。发酵通过挥发性酸(如醇、酯和酮)的大量形成,高度影响了冲剂的香气。醛在生物过程中被降解。康普茶感官特性研究表明,发酵4 d后感知浊度增加;醋、柠檬酸、果酸、酒香;并生产出酸、苦、醋味的饮料。因此,必须控制红茶菌的发酵时间,因为它们变化很快,对饮料的理化参数和感官特征可能产生负面影响。
{"title":"Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha.","authors":"Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, Marco Antônio Zachia Ayub, Júnior Mendes Furlan, Roger Wagner, Karla Joseane Perez, Voltaire Sant'Anna","doi":"10.1016/j.foodres.2023.113569","DOIUrl":"10.1016/j.foodres.2023.113569","url":null,"abstract":"<p><p>Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas' pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113569"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage. 代谢组学和转录组学综合分析表明,在长时间低温贮藏过程中,鲜食葡萄单萜素积累减少。
Pub Date : 2023-12-01 Epub Date: 2023-10-14 DOI: 10.1016/j.foodres.2023.113601
Huiling Wang, Xiaoyue Wang, Ailing Yan, Zhenhua Liu, Jiancheng Ren, Haiying Xu, Lei Sun

Low temperature is the commonly used technique for maintaining the quality of table grapes during postharvest storage. However, this technique could strongly affect the aromatic flavor of fruit. Monoterpenes are the key compounds contributing to the Muscat aromas of grapes. The detailed information and molecular mechanisms underlying the changes in monoterpenes during postharvest low temperature storage have not been thoroughly characterized. In this study, the effects of low temperature storage on the free and bound monoterpene profiles in four cultivars of table grape were determined at both the transcriptomic and metabolomic levels. A total of 27 compounds in both free and bound forms were identified in the four cultivars and showed quantitative differences between the cultivars. Hierarchical cluster and principal component analysis indicated that the free and bound monoterpene profiles were remarkably affected by the low temperature storage. The monoterpenes in the same biosynthesis pathway were clustered together and showed similar evolution trends during low temperature storage. And the content of most of free monoterpenes underwent a rapid decline during low-temperature storage at a certain stage, but the time was different in 4 grape cultivars. Transcriptomic analysis revealed that the expression of DXS, HDR, GPPS and TPS genes involved in the monoterpene synthesis pathway were consistent with the changes in the accumulation of monoterpene compounds. While the expression of HMGS, HMGR genes in MVA pathway and branch genes GGPPS and FPPS were negatively correlated with the accumulation of monoterpenes. The findings provide new insights into the underlying mechanisms of the berry aroma flavor change during low temperature storage.

低温贮藏是保持鲜食葡萄采后贮藏质量的常用技术。然而,这种技术可能会强烈影响水果的香味。单萜烯是麝香葡萄香气的关键成分。单萜烯在采后低温贮藏过程中变化的详细信息和分子机制尚未得到充分的表征。本研究从转录组学和代谢组学两方面研究了低温贮藏对4个鲜食葡萄品种游离和结合单萜烯谱的影响。在4个品种中共鉴定出27种游离态和结合态化合物,且在数量上存在差异。层次聚类分析和主成分分析表明,低温贮藏对游离和结合单萜烯谱有显著影响。同一生物合成途径的单萜化合物聚集在一起,在低温贮藏过程中表现出相似的进化趋势。在低温贮藏的某一阶段,大部分游离单萜的含量都经历了快速下降,但在4个葡萄品种中下降的时间有所不同。转录组学分析显示,参与单萜合成途径的DXS、HDR、GPPS和TPS基因的表达与单萜化合物积累的变化一致。而MVA通路中HMGS、HMGR基因和分支基因GGPPS、FPPS的表达与单萜积累呈负相关。这一发现为研究浆果在低温贮藏过程中香气风味变化的潜在机制提供了新的见解。
{"title":"Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage.","authors":"Huiling Wang, Xiaoyue Wang, Ailing Yan, Zhenhua Liu, Jiancheng Ren, Haiying Xu, Lei Sun","doi":"10.1016/j.foodres.2023.113601","DOIUrl":"10.1016/j.foodres.2023.113601","url":null,"abstract":"<p><p>Low temperature is the commonly used technique for maintaining the quality of table grapes during postharvest storage. However, this technique could strongly affect the aromatic flavor of fruit. Monoterpenes are the key compounds contributing to the Muscat aromas of grapes. The detailed information and molecular mechanisms underlying the changes in monoterpenes during postharvest low temperature storage have not been thoroughly characterized. In this study, the effects of low temperature storage on the free and bound monoterpene profiles in four cultivars of table grape were determined at both the transcriptomic and metabolomic levels. A total of 27 compounds in both free and bound forms were identified in the four cultivars and showed quantitative differences between the cultivars. Hierarchical cluster and principal component analysis indicated that the free and bound monoterpene profiles were remarkably affected by the low temperature storage. The monoterpenes in the same biosynthesis pathway were clustered together and showed similar evolution trends during low temperature storage. And the content of most of free monoterpenes underwent a rapid decline during low-temperature storage at a certain stage, but the time was different in 4 grape cultivars. Transcriptomic analysis revealed that the expression of DXS, HDR, GPPS and TPS genes involved in the monoterpene synthesis pathway were consistent with the changes in the accumulation of monoterpene compounds. While the expression of HMGS, HMGR genes in MVA pathway and branch genes GGPPS and FPPS were negatively correlated with the accumulation of monoterpenes. The findings provide new insights into the underlying mechanisms of the berry aroma flavor change during low temperature storage.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113601"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Production and identification of immunomodulatory peptides in intestine cells obtained from hemp industrial by-products. 大麻工业副产品肠细胞免疫调节肽的制备及鉴定。
Pub Date : 2023-12-01 Epub Date: 2023-10-27 DOI: 10.1016/j.foodres.2023.113616
Sergio Montserrat-de la Paz, Alvaro Villanueva-Lazo, Francisco Millan, Victoria Martin-Santiago, Fernando Rivero-Pino, Maria C Millan-Linares

Hemp seeds have attracted the interest of the food industry recently, to be employed as functional food, considering their nutritional composition, highlighting the high content and quality of the proteins. In this study, ten hemp protein hydrolysates (HPHs) were obtained by enzymatic hydrolysis with two food-grade proteases from a hemp protein isolate and the inflammatory properties were evaluated in Caco-2 cell line. To this end, the gene expression and the release of proinflammatory and anti-inflammatory cytokines by Caco-2 cells stimulated with bacterial lipopolysaccharide and treated with HPHs at concentrations of 50 and 100 μg/mL were analyzed. The peptides contained in each HPH were identified and those with higher quality of the match in the spectrum were subjected to in silico analyses to determine which peptides were bioactive and contributing to the immunomodulatory activity of the hydrolysates. The results suggest that the immunomodulatory properties of these HPHs could have a beneficial effect at the level of the intestinal epithelium. The HPH20A and HPH60A + 15F exerted high immunomodulatory properties based on the cytokine levels release. The oligopeptides MAEKEGFEWVSF and GLHLPSYTNTPQLVYIVK were proposed as the most active ones. The potential of these peptides as nutraceuticals to prevent or pretreat intestinal inflammation is promising, though requires validation by in vivo assays.

大麻籽最近引起了食品工业的兴趣,考虑到它们的营养成分,突出了蛋白质的高含量和高质量,被用作功能性食品。本研究用两种食品级蛋白酶对大麻蛋白分离物进行酶解得到10种大麻蛋白水解物(HPHs),并在Caco-2细胞系中评价了其炎症特性。为此,我们分析了细菌脂多糖刺激Caco-2细胞和hph浓度为50和100 μg/mL处理Caco-2细胞的基因表达和促炎和抗炎细胞因子的释放情况。鉴定每个HPH中包含的肽,并对光谱中匹配质量较高的肽进行计算机分析,以确定哪些肽具有生物活性,并有助于水解产物的免疫调节活性。结果表明,这些HPHs的免疫调节特性可能在肠上皮水平上具有有益的作用。基于细胞因子的释放水平,HPH20A和HPH60A + 15F具有较高的免疫调节特性。寡肽makegfewvsf和GLHLPSYTNTPQLVYIVK活性最强。这些多肽作为营养保健品预防或治疗肠道炎症的潜力是有希望的,尽管需要通过体内试验进行验证。
{"title":"Production and identification of immunomodulatory peptides in intestine cells obtained from hemp industrial by-products.","authors":"Sergio Montserrat-de la Paz, Alvaro Villanueva-Lazo, Francisco Millan, Victoria Martin-Santiago, Fernando Rivero-Pino, Maria C Millan-Linares","doi":"10.1016/j.foodres.2023.113616","DOIUrl":"10.1016/j.foodres.2023.113616","url":null,"abstract":"<p><p>Hemp seeds have attracted the interest of the food industry recently, to be employed as functional food, considering their nutritional composition, highlighting the high content and quality of the proteins. In this study, ten hemp protein hydrolysates (HPHs) were obtained by enzymatic hydrolysis with two food-grade proteases from a hemp protein isolate and the inflammatory properties were evaluated in Caco-2 cell line. To this end, the gene expression and the release of proinflammatory and anti-inflammatory cytokines by Caco-2 cells stimulated with bacterial lipopolysaccharide and treated with HPHs at concentrations of 50 and 100 μg/mL were analyzed. The peptides contained in each HPH were identified and those with higher quality of the match in the spectrum were subjected to in silico analyses to determine which peptides were bioactive and contributing to the immunomodulatory activity of the hydrolysates. The results suggest that the immunomodulatory properties of these HPHs could have a beneficial effect at the level of the intestinal epithelium. The HPH20A and HPH60A + 15F exerted high immunomodulatory properties based on the cytokine levels release. The oligopeptides MAEKEGFEWVSF and GLHLPSYTNTPQLVYIVK were proposed as the most active ones. The potential of these peptides as nutraceuticals to prevent or pretreat intestinal inflammation is promising, though requires validation by in vivo assays.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113616"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quantification of the environmental impact arising from the utilization of whole and defatted Okara in fermentative and dehydration processes. 在发酵和脱水过程中利用整粒和脱脂冈葵所产生的环境影响的量化。
Pub Date : 2023-12-01 Epub Date: 2023-10-27 DOI: 10.1016/j.foodres.2023.113645
Gabriel Quintana, Natalia Di Clemente, Andrea Gómez-Zavaglia, Esteban Gerbino

Okara is the insoluble pulp that remains after the grinding and filtration of soybeans during the production of soymilk and tofu. As it retains a noteworthy quantity of nutrients, there has been an increasing emphasis in the utilization of this residue for the development of sustainable processes. This study focused on assessing the environmental impact of employing okara as a medium for fermenting and dehydrating probiotic bacteria at laboratory scale. The evaluation was carried out using the Life Cycle Assessment (LCA) methodology, considering the entire process lifecycle. Whole okara and defatted okara were used as culture media for Lactiplantibacillus plantarum CIDCA 83114, followed by dehydration (either freeze-drying or spray-drying) and subsequent storage. For the purpose of comparison, both scenarios (whole and defatted okara) were evaluated using 1 kg of dehydrated final product for storage, as functional unit. Based on experimental results, the conservation of the received okara and the dehydration-storage (e.g., freezing and freeze-drying) phases were identified as the most significant environmental hotspots responsible for the most substantial impacts of the processes. The use of LCA facilitated the measurement of the environmental effects linked to the reutilization of okara as an agro-industrial residue, thus providing quantitative support when engineering its sustainable valorization.

Okara是在生产豆浆和豆腐过程中,大豆经过研磨和过滤后留下的不溶性纸浆。由于它保留了大量的营养物质,因此越来越强调利用这种残留物来发展可持续的工艺。本研究的重点是在实验室规模上评估使用卡拉作为培养基发酵和脱水益生菌对环境的影响。使用生命周期评估(LCA)方法进行评估,考虑整个过程生命周期。以全粒和脱脂的山核桃作为植物乳杆菌CIDCA 83114的培养基,进行脱水(冷冻干燥或喷雾干燥)和贮藏。为了进行比较,以1公斤脱水的最终产品作为功能单位,对两种情况(完整的和脱脂的okara)进行了评估。根据实验结果,收到的okara的保存和脱水-储存(例如冷冻和冷冻干燥)阶段被确定为对该过程产生最重大影响的最重要的环境热点。LCA的使用有助于测量与作为农用工业残留物再利用有关的环境影响,从而在设计其可持续增值时提供定量支持。
{"title":"Quantification of the environmental impact arising from the utilization of whole and defatted Okara in fermentative and dehydration processes.","authors":"Gabriel Quintana, Natalia Di Clemente, Andrea Gómez-Zavaglia, Esteban Gerbino","doi":"10.1016/j.foodres.2023.113645","DOIUrl":"10.1016/j.foodres.2023.113645","url":null,"abstract":"<p><p>Okara is the insoluble pulp that remains after the grinding and filtration of soybeans during the production of soymilk and tofu. As it retains a noteworthy quantity of nutrients, there has been an increasing emphasis in the utilization of this residue for the development of sustainable processes. This study focused on assessing the environmental impact of employing okara as a medium for fermenting and dehydrating probiotic bacteria at laboratory scale. The evaluation was carried out using the Life Cycle Assessment (LCA) methodology, considering the entire process lifecycle. Whole okara and defatted okara were used as culture media for Lactiplantibacillus plantarum CIDCA 83114, followed by dehydration (either freeze-drying or spray-drying) and subsequent storage. For the purpose of comparison, both scenarios (whole and defatted okara) were evaluated using 1 kg of dehydrated final product for storage, as functional unit. Based on experimental results, the conservation of the received okara and the dehydration-storage (e.g., freezing and freeze-drying) phases were identified as the most significant environmental hotspots responsible for the most substantial impacts of the processes. The use of LCA facilitated the measurement of the environmental effects linked to the reutilization of okara as an agro-industrial residue, thus providing quantitative support when engineering its sustainable valorization.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113645"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing. 基于LC-MS的非靶向代谢组学和高通量测序研究储藏时间对六泡茶非挥发性代谢物和真菌群落的影响
Pub Date : 2023-12-01 Epub Date: 2023-10-25 DOI: 10.1016/j.foodres.2023.113615
Yingyi Huang, Huahong Liu, Xiaohua Zhang, Yuxin Wu, Zhusheng Liu, Yuelan Pang, Renjun Liu, Chun Yang, Jinfang Nie

Long-term storage of Liupao tea (LPT) is usually believed to enhance its quality and commercial value. The non-volatile metabolites variations and the fungal succession play a key role for organoleptic qualities during the storage procedure. To gain in-depth understanding the impact of storage time on the quality of LPT, two different brands of LPT with different storage time, including Maosheng LPTs (MS) with 0, 5, 10 and 15 years and Tianyu LPTs (TY) with 0, 3, 5, 8 and 10 years, were resorted to investigate the changes of non-volatile metabolites and fungi as well as their correlation by multi-omics. A total of 154 and 119 differential metabolites were identified in these two different brands of MS and TY, respectively, with the aid of high-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry. In both categories of LPTs, the transformation of differential metabolites in the various stages referred to the formation of alkaloids, increase of organic acids, biosynthesis of terpenoids as well as glycosylation and methylation of flavonoids. Thereinto, glycosylation and methylation of flavonoids were the critical stages for distinguishing MS and TY, which were discovered in MS and TY stored for about 10 and 8 years, respectively. Moreover, the results of high-throughput sequencing showed that the key fungal genera in the storage of LPTs consisted of Eurotium, Aspergillus, Blastobotrys, Talaromyces, Thermomyces and Trichomonascus. It was confirmed on the basis of multivariate analysis that the specific fungal genera promoted the transformation of metabolites, affecting the tea quality to some extent. Therefore, this study provided a theoretical basis for the process optimization of LPT storage.

人们通常认为,长期储存六堡茶可以提高其品质和商业价值。在贮藏过程中,非挥发性代谢物的变化和真菌的演替对感官品质起着关键作用。为深入了解贮藏时间对枇杷品质的影响,采用多组学方法研究了不同贮藏时间的两种枇杷品种,即0、5、10、15年的茂生枇杷(MS)和0、3、5、8、10年的天宇枇杷(TY)的非挥发性代谢物和真菌的变化及其相关性。利用高效液相色谱-四极杆飞行时间质谱技术,在MS和TY两种不同品牌中分别鉴定出154种和119种差异代谢物。在这两类LPTs中,不同阶段差异代谢物的转化是指生物碱的形成、有机酸的增加、萜类的生物合成以及黄酮类化合物的糖基化和甲基化。其中,黄酮类化合物的糖基化和甲基化是区分MS和TY的关键阶段,在MS和TY中分别保存约10年和8年。此外,高通量测序结果显示,贮藏LPTs的关键真菌属包括Eurotium、Aspergillus、Blastobotrys、Talaromyces、Thermomyces和Trichomonascus。在多变量分析的基础上证实,特定真菌属促进了代谢物的转化,在一定程度上影响了茶叶品质。因此,本研究为LPT存储工艺优化提供了理论依据。
{"title":"Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing.","authors":"Yingyi Huang, Huahong Liu, Xiaohua Zhang, Yuxin Wu, Zhusheng Liu, Yuelan Pang, Renjun Liu, Chun Yang, Jinfang Nie","doi":"10.1016/j.foodres.2023.113615","DOIUrl":"10.1016/j.foodres.2023.113615","url":null,"abstract":"<p><p>Long-term storage of Liupao tea (LPT) is usually believed to enhance its quality and commercial value. The non-volatile metabolites variations and the fungal succession play a key role for organoleptic qualities during the storage procedure. To gain in-depth understanding the impact of storage time on the quality of LPT, two different brands of LPT with different storage time, including Maosheng LPTs (MS) with 0, 5, 10 and 15 years and Tianyu LPTs (TY) with 0, 3, 5, 8 and 10 years, were resorted to investigate the changes of non-volatile metabolites and fungi as well as their correlation by multi-omics. A total of 154 and 119 differential metabolites were identified in these two different brands of MS and TY, respectively, with the aid of high-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry. In both categories of LPTs, the transformation of differential metabolites in the various stages referred to the formation of alkaloids, increase of organic acids, biosynthesis of terpenoids as well as glycosylation and methylation of flavonoids. Thereinto, glycosylation and methylation of flavonoids were the critical stages for distinguishing MS and TY, which were discovered in MS and TY stored for about 10 and 8 years, respectively. Moreover, the results of high-throughput sequencing showed that the key fungal genera in the storage of LPTs consisted of Eurotium, Aspergillus, Blastobotrys, Talaromyces, Thermomyces and Trichomonascus. It was confirmed on the basis of multivariate analysis that the specific fungal genera promoted the transformation of metabolites, affecting the tea quality to some extent. Therefore, this study provided a theoretical basis for the process optimization of LPT storage.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113615"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate. 冷挤压与热挤压豌豆分离蛋白的比机械能、比热能及功能特性比较。
Pub Date : 2023-12-01 Epub Date: 2023-11-03 DOI: 10.1016/j.foodres.2023.113603
Harrison Helmick, Troy Tonner, Daniel Hauersperger, Martin Okos, Jozef L Kokini

Pea protein is a popular source of plant-based protein, though its application in meat and dairy analog products is still lacking. This is particularly true in the development of products with fatty and creamy textures. Cold denaturation may be a way to induce these types of textures in food since this is a universal phenomenon in protein that occurs due to a weakening of hydrophobic interactions at cold temperatures. This work utilizes a single screw extruder to systematically study the impacts of moisture content (50-65 %) and pH (2,4.5,8) on the outlet temperatures, specific mechanical energy, specific thermal energy, and texture of cold-extruded pea protein. It was found that at pH 2 and moistures of 60 % and greater, the temperature of the product exiting the extruder is <5.5 °C, and also produced 13.7 %-36.5 % more specific thermal energy, indicating the occurrence of cold denaturation in these products. Based on these findings, a comparison of hot and cold extrusion was conducted as a function of pH and oil content. It was found that cold extrusion imparts 43.0 %-56.2 % more mechanical energy into the protein than hot extrusion, and the cold extruded protein had higher values of Young's modulus and breaking stress. The protein extruded at low temperatures was also able to bind 32.93 % more oil than hot extruded proteins when extruded with 10 % added oil, which may aid in the formation of protein-based fat memetics for the food industry.

豌豆蛋白是一种受欢迎的植物性蛋白质来源,尽管它在肉类和乳制品类似产品中的应用仍然缺乏。在脂肪和奶油质地的产品开发中尤其如此。冷变性可能是在食物中诱导这些类型纹理的一种方式,因为这是蛋白质中的普遍现象,是由于在低温下疏水相互作用的减弱而发生的。本研究利用单螺杆挤出机系统研究了水分含量(50- 65%)和pH值(2,4.5,8)对冷挤压豌豆蛋白出口温度、比机械能、比热能和质构的影响。结果表明,在pH值为2、湿度为60%及以上的条件下,产品出挤出机的温度为
{"title":"Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolate.","authors":"Harrison Helmick, Troy Tonner, Daniel Hauersperger, Martin Okos, Jozef L Kokini","doi":"10.1016/j.foodres.2023.113603","DOIUrl":"10.1016/j.foodres.2023.113603","url":null,"abstract":"<p><p>Pea protein is a popular source of plant-based protein, though its application in meat and dairy analog products is still lacking. This is particularly true in the development of products with fatty and creamy textures. Cold denaturation may be a way to induce these types of textures in food since this is a universal phenomenon in protein that occurs due to a weakening of hydrophobic interactions at cold temperatures. This work utilizes a single screw extruder to systematically study the impacts of moisture content (50-65 %) and pH (2,4.5,8) on the outlet temperatures, specific mechanical energy, specific thermal energy, and texture of cold-extruded pea protein. It was found that at pH 2 and moistures of 60 % and greater, the temperature of the product exiting the extruder is <5.5 °C, and also produced 13.7 %-36.5 % more specific thermal energy, indicating the occurrence of cold denaturation in these products. Based on these findings, a comparison of hot and cold extrusion was conducted as a function of pH and oil content. It was found that cold extrusion imparts 43.0 %-56.2 % more mechanical energy into the protein than hot extrusion, and the cold extruded protein had higher values of Young's modulus and breaking stress. The protein extruded at low temperatures was also able to bind 32.93 % more oil than hot extruded proteins when extruded with 10 % added oil, which may aid in the formation of protein-based fat memetics for the food industry.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113603"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
How volatile composition facilitates olfactory discrimination of fat content in beef and pork. 挥发性成分如何促进牛肉和猪肉中脂肪含量的嗅觉辨别。
Pub Date : 2023-12-01 Epub Date: 2023-10-31 DOI: 10.1016/j.foodres.2023.113637
Shuo Mu, Nan Ni, Yuting Zhu, Sanne Boesveldt, Markus Stieger

Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content through olfaction are underexplored. In this study, beef and pork samples were prepared (raw and roasted) with low (muscle tissue; raw: 2-5%; roasted: 5%), medium (muscle tissue with lard; raw: 25-30%; roasted: 36-44%), and high (lard; raw: 40-42%; roasted: 69-70%) fat content. Olfactory triangle discrimination tests and ranking tests were performed to explore whether humans can discriminate and rank fat content of the samples through orthonasal olfaction. Headspace-Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) was used to characterize the volatile compound composition of the headspace of samples differing in fat content. Partial least-squares regression and partial least squares-discriminant analysis were performed to determine the volatile compounds that were responsible for olfactory fat content discrimination. We found that fat content in both raw and roasted samples can be distinguished through orthonasal olfaction. Perceived odor differences did not always contribute to olfactory identification of fat content. Roasted beef and pork meats with higher fat content had more abundant fatty acids, aldehydes, and ketones. Phthalic acid, isobutyl 2-ropylpentyl ester, and carbon disulfide facilitated the olfactory discrimination of fat content in raw pork and beef samples. 2-Methyl-propanal, benzaldehyde, 1-hydroxy-2-propanone, 2,3-pentanedione, 2,5-octanedione, and 2-butanone contributed to odor differences of roasted beef samples differing in fat content. We conclude that beef and pork samples differing in fat content differ in volatile compound composition of the headspace, and that these differences facilitate discrimination between samples differing in fat content based on olfaction alone.

脂肪含量不同的食物仅凭嗅觉就能辨别出来。人类通过嗅觉区分不同脂肪含量食物的能力背后的机制尚未得到充分探索。在这项研究中,牛肉和猪肉样品(生的和烤的)制备低(肌肉组织;原料:2 - 5%;烤:5%),中等(带猪油的肌肉组织;生:25 - 30%;烤:36-44%),和高(猪油;生:40 - 42%;烤:69-70%)脂肪含量。通过嗅觉三角判别试验和排序试验,探讨人类是否能够通过嗅觉对样品中的脂肪含量进行判别和排序。采用顶空-固相微萃取-气相色谱-质谱法(SPME-GC-MS)对不同脂肪含量样品的顶空挥发性化合物组成进行了表征。采用偏最小二乘回归和偏最小二乘判别分析确定了导致嗅觉脂肪含量判别的挥发性化合物。我们发现原料和烘烤样品中的脂肪含量都可以通过正交鼻嗅觉来区分。感知到的气味差异并不总是有助于嗅觉识别脂肪含量。脂肪含量高的烤牛肉和猪肉含有更丰富的脂肪酸、醛类和酮类。邻苯二甲酸、异丁基- 2-丙基戊酯和二硫化碳有助于原料猪肉和牛肉样品中脂肪含量的嗅觉辨别。2-甲基丙烷、苯甲醛、1-羟基-2-丙烷、2,3-戊二酮、2,5-辛二酮和2-丁酮是造成不同脂肪含量烤牛肉气味差异的原因。我们得出的结论是,脂肪含量不同的牛肉和猪肉样品的顶空挥发性化合物组成也不同,这些差异有助于仅根据嗅觉区分脂肪含量不同的样品。
{"title":"How volatile composition facilitates olfactory discrimination of fat content in beef and pork.","authors":"Shuo Mu, Nan Ni, Yuting Zhu, Sanne Boesveldt, Markus Stieger","doi":"10.1016/j.foodres.2023.113637","DOIUrl":"10.1016/j.foodres.2023.113637","url":null,"abstract":"<p><p>Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content through olfaction are underexplored. In this study, beef and pork samples were prepared (raw and roasted) with low (muscle tissue; raw: 2-5%; roasted: 5%), medium (muscle tissue with lard; raw: 25-30%; roasted: 36-44%), and high (lard; raw: 40-42%; roasted: 69-70%) fat content. Olfactory triangle discrimination tests and ranking tests were performed to explore whether humans can discriminate and rank fat content of the samples through orthonasal olfaction. Headspace-Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) was used to characterize the volatile compound composition of the headspace of samples differing in fat content. Partial least-squares regression and partial least squares-discriminant analysis were performed to determine the volatile compounds that were responsible for olfactory fat content discrimination. We found that fat content in both raw and roasted samples can be distinguished through orthonasal olfaction. Perceived odor differences did not always contribute to olfactory identification of fat content. Roasted beef and pork meats with higher fat content had more abundant fatty acids, aldehydes, and ketones. Phthalic acid, isobutyl 2-ropylpentyl ester, and carbon disulfide facilitated the olfactory discrimination of fat content in raw pork and beef samples. 2-Methyl-propanal, benzaldehyde, 1-hydroxy-2-propanone, 2,3-pentanedione, 2,5-octanedione, and 2-butanone contributed to odor differences of roasted beef samples differing in fat content. We conclude that beef and pork samples differing in fat content differ in volatile compound composition of the headspace, and that these differences facilitate discrimination between samples differing in fat content based on olfaction alone.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113637"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Metabolic fate of DHA from regio- and stereospecific positions of triacylglycerols in a long-term feeding trial in rats. 在大鼠长期喂养试验中,三酰甘油区域和立体特异性位置的DHA代谢命运。
Pub Date : 2023-12-01 Epub Date: 2023-10-25 DOI: 10.1016/j.foodres.2023.113626
Yuqing Zhang, Marika Kalpio, Lingwei Tao, Guðmundur G Haraldsson, Haraldur G Guðmundsson, Xiangrong Fang, Kaisa M Linderborg, Yumei Zhang, Baoru Yang

This study investigated the impact of regio- and stereospecific position of docosahexaenoic acid (DHA) in dietary triacylglycerols (TAGs) on the fatty acid composition of tissues and organs in rats. Four-week feeding with TAGs containing DHA in sn-1, 2, or 3 position and palmitic acid in the remaining positions at a daily dosage of 500 mg TAG/kg body weight significantly increased the DHA content in all organs and tissues in rats, except in the brain, where the change in DHA level was not statistically significant. The group fed sn-1 DHA showed a significantly higher content of DHA in the plasma TAG than the group fed sn-3 DHA. The sn-3 DHA group had higher levels of DHA in the visceral fat compared to the sn-1, sn-2, as well as all other groups. This is the first study showing that DHA from sn-1 and sn-3 positions of dietary TAGs have differential accumulation in tissues. The new findings improved the current knowledge on the significance of TAG isomeric structure for the bioavailability and metabolic fate of DHA.

本研究探讨了二十二碳六烯酸(DHA)在膳食三酰甘油(tag)中的区域特异性和立体特异性位置对大鼠组织器官脂肪酸组成的影响。在sn-1、2、3位添加DHA标签,其余位置添加棕榈酸标签,每日剂量为500 mg TAG/kg体重,饲喂四周后,除脑外,大鼠各器官和组织中DHA含量均显著增加,DHA水平变化无统计学意义。饲喂sn-1 DHA组血浆TAG中DHA含量显著高于饲喂sn-3 DHA组。与sn-1、sn-2以及所有其他组相比,sn-3 DHA组内脏脂肪中的DHA含量更高。这是首次有研究表明,来自膳食标签sn-1和sn-3位置的DHA在组织中有不同的积累。这些新发现提高了目前对TAG异构体结构对DHA生物利用度和代谢命运的重要性的认识。
{"title":"Metabolic fate of DHA from regio- and stereospecific positions of triacylglycerols in a long-term feeding trial in rats.","authors":"Yuqing Zhang, Marika Kalpio, Lingwei Tao, Guðmundur G Haraldsson, Haraldur G Guðmundsson, Xiangrong Fang, Kaisa M Linderborg, Yumei Zhang, Baoru Yang","doi":"10.1016/j.foodres.2023.113626","DOIUrl":"10.1016/j.foodres.2023.113626","url":null,"abstract":"<p><p>This study investigated the impact of regio- and stereospecific position of docosahexaenoic acid (DHA) in dietary triacylglycerols (TAGs) on the fatty acid composition of tissues and organs in rats. Four-week feeding with TAGs containing DHA in sn-1, 2, or 3 position and palmitic acid in the remaining positions at a daily dosage of 500 mg TAG/kg body weight significantly increased the DHA content in all organs and tissues in rats, except in the brain, where the change in DHA level was not statistically significant. The group fed sn-1 DHA showed a significantly higher content of DHA in the plasma TAG than the group fed sn-3 DHA. The sn-3 DHA group had higher levels of DHA in the visceral fat compared to the sn-1, sn-2, as well as all other groups. This is the first study showing that DHA from sn-1 and sn-3 positions of dietary TAGs have differential accumulation in tissues. The new findings improved the current knowledge on the significance of TAG isomeric structure for the bioavailability and metabolic fate of DHA.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113626"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Food research international (Ottawa, Ont.)
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1