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

The ethanol-induced BALB/c mice and human gastric epithelial cell (Ges-1 cell) models were used to investigate the Sargassum siliquastrum fucoidan (SFuc) gastroprotective capability. The injury score and histopathological sections of the stomach were used to evaluate the gastroprotective capability. The western blotting and RT-PCR methods determined the signaling mechanism of mice's gastric injury. SFuc is fucoidan with a molecular weight of 300.7 and 25.1 kDa. The injury score and ulcer index of the SFuc-200 group decreased by 3.85 and 2.06 folds in contrast with the Model group, respectively. The findings indicated that SFuc reduced oxidative stress and inflammatory factor expression in the gastric mucosa by downregulating the levels of associated genes within the TLR-4, MyD88, and MAPK/NF-κB signaling pathways. Meanwhile, the SFuc-200 group promoted the expressions of EGF and PGE 2 by 1.53 and 1.52 folds, respectively. Together with the expression inhibition of p38, ERK, JNK, and NF-κB proteins in gastric tissue to help for differentiation of gastric cells. In addition, SFuc significantly reduced apoptosis occurrence in mice and Ges-1 cells. Our study provides potential mechanism clues of the SFuc's resistance to ethanol-induced gastric mucosal damage, suggesting its potential functional food for gastric protection.

Botrytis cinerea is the causal agent of gray mold, which is one of the most widespread and destructive fungal diseases that compromises the productivity and quality of grapes produced throughout the world. This work aimed to verify, for the first time, the impact of unencapsulated carvacrol and encapsulated in Eudragit® nanocapsules (Eud-Carv NCs) and chia mucilage (Chia-Carv NCs) on mycelial growth and spore germination of B. cinerea. The impact of these three forms of carvacrol on grape quality parameters, including texture, pH, color, volatile profile and odor perception were also evaluated. All three forms of carvacrol suppress spore germination and mycelial growth of B. cinerea. When used at sublethal levels, the encapsulated forms (Eud-Carv NCs and Chia-Carv NCs) were more effective by inhibiting up to 90 % of fungal growth, while unencapsulated carvacrol suppressed up to 67 %. Both nanocapsules showed no effect on the physicochemical characteristics and volatile profile of the grapes. Furthermore, the odor of carvacrol was not perceived in the grapes treated with both encapsulated forms, since the levels of this monoterpene (9.0 to 11.3 μg/L over 21 days of grape storage) were below the odor threshold (40 μg/L). Conversely, when grapes were treated with the unencapsulated form, carvacrol levels were about 10 times higher than the odor threshold, which negatively impacts the sensory perception of the grape. Therefore, the use of carvacrol encapsulated in Eudragit® and chia mucilage proved to be a promising alternative for preventing B. cinerea infections in grapes.

Shaking and standing (SS) enhances the aroma intensity and quality of black tea (BT). However, its contribution to the taste remains unknown, and the interaction mechanism between the aroma and taste perception of black tea is also undisclosed. Here, the metabolomics and sensory evaluation-assisted flavor analysis were employed to investigate the changes in non-volatiles induced by SS, and the interaction mechanism between aroma and taste perception. SSBT exhibited considerable reduced bitterness and astringency intensities compared to BT. Notably, the concentrations of contributing compounds such as catechins, proanthocyanidins, theaflavins, anthocyanins, and flavonol glycosides were decreased in SSBT. Sensory experiments further revealed that nine floral and sweet odorants in SSBT exhibited odor-enhancing interactions. Molecular docking validated the binding affinity and interaction forces between mono/di-ligands and OR1G1/OR52D1. Furthermore, the presence of the nine odorants exerted inhibitory effects on the bitterness and astringency of SSBT. These findings provide a novel perspective on the formation of flavor in SSBT.

Lipids are essential sources of carbon and energy during flaxseed germination; however, the dynamic changes in key lipid metabolites, pathways, and their locations remain unclear. This study revealed that oil bodies migrated from well-distributed locations to the cell wall between 0-2 d, with cell contours gradually blurring during 2-3 d, initiating the germination process. Subsequently, the order of oil body migration was leaf > stem > root during 4-7 d. This study established lipid metabolite pathway networks to elucidate the underlying mechanisms of the interconversion of active lipid metabolites. Phosphatidyl methyl ethanolamines (PMEs) (18:2/23:0), (24:0/18:2), and (24:0/18:3) were utilized as energy substrates through α-linolenic acid metabolism, autophagy, and glycosylphosphatidylinositol (GPI)-anchor biosynthesis pathways during 2-3 d. The production of phosphatidic acid (PA) (18:1/18:1) exceeded its consumption in glycerolipid metabolism, glycerophospholipid metabolism, and the phosphatidylinositol signaling system, resulting in the consumption of phosphatidylethanolamine (PE) ((16:0/16:0), (24:0/24:0)) during 3-4 d. The active metabolite phosphatidylcholine (PC) (18:1/18:1) converted to PA and PE in leaves, stems, and roots and to triacylglycerol (TG) in stems and roots during 4-6 d. Oil bodies existed in leaves (ceramide (Cer), TG) and roots (TG) during 6-7 d. These findings elucidate the metabolic processes underlying seedling development, paving the way for crop improvement.

This study explored the effect of lactoferrin (LF)-stabilized fish oil Pickering high internal phase emulsions (HIPPEs) on the gel property and 3D printing performance of skipjack tuna surimi compared with directly added fish oil. Based on the various environmental stress stability, HIPPEs could remain relatively stable when added to surimi gels. The luminance and whiteness of skipjack tuna surimi gel were significantly (p < 0.05) elevated after adding HIPPEs. Compared with directly added fish oil, the texture properties, gel strength and water holding capacity of surimi gels were notably (p < 0.05) increased after adding HIPPEs, and more free water changed into bound water and non-fluidizable water. Moreover, more α-helix turned into β-sheet, and the disulfide bond content was increased. The microstructure indicated that the tiny oil droplets of HIPPEs were more evenly distributed in the surimi gel network, while directly added fish oil caused the larger droplets aggregation and damaged the gel network structure. Higher viscoelastic modulus and apparent viscosity endowed surimi with better 3D printing accuracy and stability. Consequently, HIPPEs improved the quality of skipjack tuna surimi gel, which could provide a direction for developing of new skipjack tuna products.

Stem-end rot caused by Neofusicoccum parvum is among the most detrimental diseases affecting postharvest mangoes. The present investigation utilized (E)-2-octenal to manage N. parvum infections, elucidating its mechanism of action. The findings revealed that (E)-2-octenal exhibited outstanding antimicrobial potency against N. parvum in vitro within the concentration range of 0.4-1.6 µL/mL. Additionally, (E)-2-octenal significantly compromised the cell membrane integrity and mitochondrial energy metabolism of N. parvum, evidenced by dramatically increased intracellular material leakage and ROS levels, along with reduced mitochondrial membrane potential, ATP, and energy charge. Further experiments showed noteworthy effects on the tricarboxylic acid cycle (TCA) cycle and the key enzyme activities of succinate dehydrogenase (SDH) and malate dehydrogenase (MDH). Molecular docking revealed hydrogen bonding between (E)-2-octenal's aldehyde group and SDH (Trp-307) and MDH (Gly-101), indicating direct targeting of these enzymes for inhibition. To enhance the practical application of (E)-2-octenal, we developed an aerogel-loaded (E)-2-octenal material (ALO) that exhibited superior antimicrobial efficacy in vitro. In vivo, ALO effectively controlled mango stem-end rot, with optimal efficacy at 20 µL/L. This concentration also delayed the natural disease of mango without degrading fruit quality. According to these findings, (E)-2-octenal is a promising preservative against postharvest mango infections, potentially by impeding cellular energy metabolism through direct interaction with SDH and MDH within the TCA pathway, culminating in mitochondrial dysfunction and cell membrane damage.

Xylooligosaccharides (XOS) ameliorate insulin resistance (IR) in gestational diabetes mellitus (GDM) probably by propagating Akkermansia muciniphila (Akk). This study aimed to investigate the effects and mechanisms of XOS, Akk and combination on IR in GDM mice/pseudo-germ-free (PGF) mice. Female mice were fed with AIN-93 (n = 19) and high fat diet (HFD) (n = 206). After 4 weeks, HFD-fed mice were further allotted to HFD, GDM, GDM + XOS, GDM + Akk, GDM + XOS + Akk, GDM + PGF, GDM + PGF + XOS, GDM + PGF + Akk, and GDM + PGF + XOS + Akk groups (n ≥ 19). GDM was induced by intraperitoneally injecting streptozotocin and PGF was established by intragastrically administrating antibiotic cocktails. XOS (500 mg/kg·BW) or/and Akk (4 × 10⁸ CFU) were gavaged once a day for 10 days. Fasting blood glucose (FBG), insulin, oral glucose tolerance test (OGTT) and insulin signaling pathway were determined. Gut microbiota were detected by 16S rRNA sequencing and absolute quantities of Akk by qRT-PCR. Intestinal tissues were stained by Hematoxylin-Eosin and Periodic acid-Schiff-Alcian blue staining. Occludin and Zonula occludens-1 (ZO-1) in intestine, Natural killer group 2 member D (NKG2D) on intestinal epithelial lymphocytes (IELs) and NKG2D ligands (NKG2DL) on intestinal epithelial cells (IECs) were detected by Western blotting. In GDM mice, XOS, Akk and XOS + Akk reduced (p < 0.05) the area under the curve of OGTT (AUC), insulin and homeostasis model assessment of insulin resistance (HOMA-IR), and increased (p < 0.05) protein kinase B (Akt) phosphorylation in liver and insulin receptor substrate 1 (IRS-1) phosphorylation in muscle. Furthermore, XOS + Akk reduced (p < 0.05) FBG and increased (p < 0.05) Akt phosphorylation in muscle and IRS-1 phosphorylation in liver. XOS, Akk and XOS + Akk reshaped gut microbiota with XOS + Akk exhibiting the greatest effectiveness. XOS increased (p < 0.05) Akk and clearance of gut microbiota abolished such effect. XOS, Akk and XOS + Akk reduced (p < 0.05) the small intestine Chiu's score and the colon Dieleman's scores, increased (p < 0.05) ZO-1 and Occludin, and reduced (p < 0.05) NKG2D on IELs and NKG2DLs (H60, MULT-1, Rae-1ε) on IECs. Moreover, XOS + Akk reduced (p < 0.05) MULT-1 in duodenum. Collectively, XOS and Akk synergistically ameliorate IR by reshaping gut microbiota, improving intestinal barrier and regulating NKG2D/NKG2DL signaling in GDM mice.

In this study, octenyl succinic acid sodium starch (OSAS) decorated with chitosan (CS) of different molecular weights (50-150 kDa) and concentrations (10-30 mg/mL) was used to stabilize an emulsion coencapsulating with vitamin A (V_A) and vitamin D (V_D). The effect of CS decoration on the thermal and UV stability of the emulsion, as well as the underlying mechanism, was elucidated. The incorporation of CS increased the retention rates of V_A and V_D by 11.36-25.52 % and 3.65-20.54 %, respectively, when exposed to 100 °C for 30 min, and by 13.35-33.05 % and 15.97-37.49 %, respectively, under ultraviolet (UV) exposure for 12 h, respectively. The OSAS/CS complexes were absorbed at the oil-water interface through electrostatic interactions and hydrogen bonding, forming thick interfacial film barriers, and regulating emulsion viscoelasticity to achieve protection against thermal and UV damage. CS decoration increased the thickness, relative crystallinity, and thermal degradation resistance of the interfacial films to mitigate thermal interference with the emulsion. The OSAS/CS complex barriers shielded UV by forming longer molecular chains or ring structures at the interface, enhancing amide functionality, and promoting intermolecular hydrogen bonding. This research could provide a reference for designing practical delivery systems for heat-sensitive and UV-sensitive nutrients like V_A and V_D.

The physicochemical stability of liposomes (L) loaded with bioactive compounds can be improved by coating them with chitosan, to give chitosomes (Ch). In addition, crosslinked chitosan can be obtained by using sodium tripolyphosphate (TPP). This study aimed to prepare L enriched with bioactive compounds extracted from pineapple by-products (PB) without coating or coated with chitosan or crosslinked chitosan-enriched with PB bioactive compounds, to obtain Ch and TPP-Ch, respectively. Then, we evaluated the encapsulation efficiency (EE) of total phenolic compounds (TPC), physicochemical properties, antioxidant and antimicrobial activities, and in vitro cytotoxicity. Ch and TPP-Ch had threefold larger content of TPC (331 μg of GAE/mL) and higher antioxidant activity than L (102 μg of GAE/mL) even though L had slightly higher EE than TPP-Ch (66 ± 10 % and 53 ± 9 %, respectively). Ch had the lowest EE (36 % ± 4), which highlights that Ch crosslinking is important for encapsulating bioactive compounds. Regarding in vitro cytotoxicity, avian fibroblast viability started to decrease 48 h after the cells were treated with 5 % L, Ch, or TPP-Ch suspension. Ch and TPP-Ch led to lower cell viability than L. Although Ch and TPP-Ch partially inhibited Staphylococcus aureus growth, only L showed antimicrobial activity against this microorganism, even 170 days after L was prepared. These results suggest that the novel methodology we used to prepare Ch and TPP-Ch can improve certain properties of chitosan-coated liposomes, which is significant for future advancements in food and pharmaceutical applications.

The advancement in heat treatment technology has spurred the innovation of various smart cooking appliances, including the steam roaster. Consequently, the technique of synchronized steaming and baking has emerged as a novel form of thermal processing. Therefore, the effects of baking, steaming, steaming-baking heating modes on the flavor of Hu sheep mutton were evaluated. Main sensory descriptors were identified by descriptive sensory analysis. The results showed that SMM presented a relatively strong muttony profile, BKM presented a pronounced profile of burning, smokiness, and baking, while the flavor of SMM was situated intermediary between these two profiles. By SPME-GC-MS, 28 volatile chemicals with OAV > 1 were found. The correlation network analysis revealed relationships between the aroma compounds and sensory descriptors, namely "smoky and baked" (2,5-dimethylpyrazine, dimethyl trisulfide), "muttony" (hexanal, 2-heptenal), "fatty" ((E)-2-octenal), "meaty" (1-octen-3-ol), "burned" and "greasy" (3-methylthiopropionaldehyde, dimethyl disulfide). Meanwhile, analysis of 5'-nucleotides and FAAs revealed 8 characteristic taste compounds with TAV > 1. Moreover, multivariate analysis showed that 2-pentylfuran, E-2-octenal and 2-heptenal, 2,5-dimethylpyrazine might contribute more to the flavor of steamed-baked, steamed, baked Hu sheep mutton, respectively.