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Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis. 采用HS-SPME/GC-MS联用多元分析法对凤凰丹丛茶10种主要香气类型中的关键挥发性和气味活性化合物进行鉴定。
Pub Date : 2023-11-01 Epub Date: 2023-08-06 DOI: 10.1016/j.foodres.2023.113356
Dandan Qin, Qiushuang Wang, Xiaohui Jiang, Erdong Ni, Kaixing Fang, Hongjian Li, Qing Wang, Chendong Pan, Bo Li, Hualing Wu

Fenghuang Dancong tea (FHDC), a famous oolong tea originating from Guangdong Province in China, is known for its rich and unique fragrance. Nevertheless, the identification of the key aroma compounds with the difference fragrance types of FHDC remains uncertain. In order to characteristic the volatile components in different fragrance types of FHDC, 10 well-known fragrance types of FHDC and Tieguanyin (TGY) as a control were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). Results indicated that 172 volatile compounds were identified as common volatile compounds among all the tea samples. A total of 16 compounds were identified as key compounds that could be used to distinguish between FHDC and TGY. Among the 10 FHDC fragrance types, indole, hotrienol, benzyl nitrile, and jasmine lactone were found to be the most abundant compounds. Despite the presence of certain similarities in aroma components, each type exhibits unique fragrance characteristics as a result of variation in compound composition content and proportion. Furthermore, using statistical and odor activity value analysis, 20 aroma-active compounds were recognized as potential characteristic markers accountable for the diverse fragrance types of FHDC. This research enhances our comprehension of the various fragrance types of FHDC and provides reference values for their rapid identification in the market.

凤凰丹丛茶(FHDC)是一种原产于中国广东省的著名乌龙茶,以其浓郁而独特的香气而闻名。然而,FHDC不同香味类型的关键香气化合物的鉴定仍不确定。采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术,对10种常见的FHDC香料和铁观音(TGY)作为对照品进行了挥发性成分分析。结果表明,在所有茶叶样品中,共鉴定出172种挥发性化合物为常见挥发性化合物。共有16个化合物被鉴定为可用于区分FHDC和TGY的关键化合物。在10种FHDC香料类型中,吲哚、三烯醇、苄腈和茉莉内酯是含量最丰富的化合物。尽管香气成分存在某些相似性,但由于化合物成分含量和比例的变化,每种类型都表现出独特的香气特征。此外,通过统计和气味活性值分析,20种香气活性化合物被认为是FHDC不同香味类型的潜在特征标记。这项研究增强了我们对FHDC各种香味类型的理解,并为其在市场上的快速识别提供了参考价值。
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引用次数: 0
Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference. 提醒偏好测试与差异和偏好测试的比较:一种产生感觉差异和偏好d素数结果的情感方法。
Pub Date : 2023-11-01 Epub Date: 2023-09-09 DOI: 10.1016/j.foodres.2023.113441
Min-A Kim, Myung-Shin Kim, Ye-Jin Lee, Hye-Seong Lee

Preserving the sensory characteristics of reformulated products is crucial for a successful market launch. This underscores the need for precise measurement of consumer perceptions regarding sensory differences and preferences. One approach to assess these aspects is through the utilization of the reminder-preference test, an affective difference-preference test employing the A-Not A with the reminder (A-Not AR) test design. This test measures sensory differences and preferences by employing a consolidated d' index rooted in signal detection theory and Thurstonian modeling. The aim of this study was to assess the efficacy of the reminder-preference test in measuring the degree of sensory differences and interpreting their relevance concerning consumer preference. To achieve this, the test was compared with both the A-Not AR difference test and the 2-alternative choice (2-AC) preference test. A lemon-lime-flavored carbonated drink and two types of reformulated samples were tested. Young female adult subjects were randomly divided into three groups. Each took one of the following three tests: the reminder-preference test, the reminder test of A-Not AR, or the 2-AC preference test. The reference framing in the reminder-preference and reminder tests was preceded by subjects watching the product's advertisement to assist them in framing evaluative criteria. This would also facilitate memorizing the perception of the reference product. Test sensitivity in reminder-preference matched reminder and 2-AC tests for sensory differences and preferences. Affective framing enhanced sensitivity to sensory differences resulting in a higher d' value of the sensory difference than the preference. From the results, it was possible to interpret that the measured sensory differences did not affect consumer preference. The test also illuminated brand marketing effects on preferences through branded reference comparison. Thus, the reminder-preference test shows potential as an efficient sensory method to measure sensory differences and the preference of consumers, while concurrently measuring the effects of marketing on the consumers. Therefore, it can assist in making efficient business decisions regarding product reformulations.

保持重新配方产品的感官特性对于成功推向市场至关重要。这强调了精确测量消费者对感官差异和偏好的感知的必要性。评估这些方面的一种方法是通过使用提醒偏好测试,这是一种情感差异偏好测试,采用A-Not A和提醒(A-Not AR)测试设计。该测试通过采用植根于信号检测理论和瑟斯顿模型的综合d’指数来测量感官差异和偏好。本研究的目的是评估提醒偏好测试在测量感官差异程度和解释其与消费者偏好的相关性方面的有效性。为了实现这一点,将该测试与A-Not AR差异测试和2-替代选择(2-AC)偏好测试进行了比较。一种柠檬酸橙口味的碳酸饮料和两种重新配方的样品进行了测试。年轻女性成年受试者被随机分为三组。每个人都参加了以下三项测试中的一项:提醒偏好测试、A-Not AR的提醒测试或2-AC偏好测试。在提醒偏好和提醒测试中的参考框架之前,受试者观看产品广告,以帮助他们制定评估标准。这也将有助于记忆对参考产品的感知。提醒偏好的敏感性测试与感官差异和偏好的提醒和2-AC测试相匹配。情感框架增强了对感觉差异的敏感性,导致感觉差异的d'值高于偏好。根据结果,可以解释测量的感官差异不会影响消费者的偏好。该测试还通过品牌参考比较阐明了品牌营销对偏好的影响。因此,提醒偏好测试显示出作为一种有效的感官方法的潜力,可以测量消费者的感官差异和偏好,同时测量营销对消费者的影响。因此,它可以帮助做出关于产品重新配方的有效商业决策。
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引用次数: 0
Isotope dilution-HPLC-MS/MS to investigate the production patterns and possible pathways of free and protein-bound AGEs and 4-MI in cookies. 同位素稀释高效液相色谱-质谱联用技术研究饼干中游离和蛋白质结合的AGEs和4-MI的产生模式和可能的途径。
Pub Date : 2023-11-01 Epub Date: 2023-09-12 DOI: 10.1016/j.foodres.2023.113477
Zening Zhang, Yang Chen, Peng Deng, Zhiyong He, Fang Qin, Qiuming Chen, Zhaojun Wang, Jie Chen, Maomao Zeng, Hongyang Pan

A qualitative and quantitative method for detecting free and protein-bound advanced glycation end products (AGEs) and 4-methylimidazole (4-MI) was established using isotope dilution-HPLC-MS/MS, and successfully applied in cookies and model systems. The effects of different temperatures (160-220 °C) on the formation of free and protein-bound AGEs and 4-MI in cookies were discussed, and the possible model systems (Maillard reaction pathway 1 using wheat gluten protein + glucose + sucrose; direct addition pathway 1 using wheat gluten protein + CML/CEL/4-MI) of protein-bound AGEs and 4-MI were verified. The results showed that the contents of protein-bound CML, CEL, and 4-MI were higher than free content with a tendency of increasing first and subsequently decreasing with temperature, reaching a maximum at 200 °C in cookies. In the model systems, the levels of protein-bound CML, CEL, and 4-MI are higher than those of free CML, CEL, and 4-MI. The protein-bound CML, CEL, and 4-MI accounted for 90.73, 87.64, and 97.56% of the total amount in the model system 1, while accounting for 68.19, 59.00, and 50.96% in the model system 2, respectively. In comparison, protein-bound CML, CEL, and 4-MI could be easily generated directly by Maillard reaction.

利用同位素稀释高效液相色谱-质谱联用技术建立了检测游离和蛋白质结合的晚期糖基化终产物(AGEs)和4-甲基咪唑(4-MI)的定性和定量方法,并成功应用于饼干和模型系统。讨论了不同温度(160-220°C)对饼干中游离和蛋白质结合的AGEs和4-MI形成的影响,并验证了蛋白质结合AGEs和4-MI的可能模型系统(使用小麦蛋白+葡萄糖+蔗糖的美拉德反应途径1;使用小麦蛋白+CML/CEL/4-MI的直接加成途径1)。结果表明,蛋白质结合的CML、CEL和4-MI的含量高于游离含量,并随着温度的升高呈先升高后降低的趋势,在200°C时达到最大值。在模型系统中,蛋白结合的CML、CEL和4-MI的水平高于游离CML、CEL和4-MI。在模型系统1中,蛋白结合的CML、CEL和4-MI分别占总量的90.73、87.64和97.56%,而在模型系统2中分别占68.19、59.00和50.96%。相比之下,蛋白质结合的CML、CEL和4-MI可以很容易地通过美拉德反应直接产生。
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引用次数: 0
Nutritional value, elemental bioaccumulation and antioxidant activity of fruiting bodies and mycelial cultures of an unrecorded wild Lactarius hatsudake from Nanyue mountainous region in China. 中国南岳山区一种未记录野生哈氏乳菇子实体和菌丝培养物的营养价值、元素生物累积和抗氧化活性。
Pub Date : 2023-11-01 Epub Date: 2023-08-05 DOI: 10.1016/j.foodres.2023.113358
Hanyu Zhu, Zheng Chen, Yujing Hu, Geqing Li, Xiaoqian Yao, Limin Cao

An unrecorded wild mushroom Lactarius hatsudake from Nanyue mountainous region in China was identified. Subsequently, comparative investigation on the nutritional value, elemental bioaccumulation, and antioxidant activity was performed in the fruiting body (FB) and mycelium (MY) samples of this species. It revealed that the contents of moisture (87.66 ± 0.16 g/100 g fw) and ash (6.97 ± 0.16 g/100 g dw) were significantly higher in FB, and the total carbohydrate, fat, and protein concentrations of FB were similar to those in MY. Among nutritionally important elements, FB possessed higher concentrations of potassium (37808.61 ± 1237.38 mg/kg dw), iron (470.69 ± 85.54 mg/kg dw), and zinc (136.13 ± 5.16 mg/kg dw), whereas MY was a better source of magnesium (1481.76 ± 18.03 mg/kg dw), calcium (2203.87 ± 69.61 mg/kg dw), and sodium (277.44 ± 22.93 mg/kg dw). According to the health risk estimation, FB might pose an aluminum-related health problem when a prolonged period of exposure, while MY was risk-free for consumers. The results of antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays) in FB and MY were within the range of 104.19 ± 5.70 mg ascorbic acid equivalents (AAE)/g to 169.50 ± 4.94 mg AAE/g, and half maximal effective concentration EC50 values ranged from 0.23 ± 0.01 mg/mL to 0.62 ± 0.05 mg/mL. The aqueous extracts of MY demonstrated a strong ABTS radical scavenging capacity with the highest AAE value.

在中国南岳山区发现了一种未被记录的野生蘑菇乳菇。随后,对该物种的子实体(FB)和菌丝体(MY)样品的营养价值、元素生物累积和抗氧化活性进行了比较研究。结果表明,FB的水分含量(87.66±0.16g/100g fw)和灰分含量(6.97±0.16g/100 g dw)显著高于MY,总碳水化合物、脂肪和蛋白质浓度与MY相似。在营养重要元素中,FB具有较高的钾(37808.61±1237.38mg/kg dw)、铁(470.69±85.54mg/kg dw),和锌(136.13±5.16 mg/kg dw),而MY是镁(1481.76±18.03 mg/kg dw。根据健康风险估计,FB在长时间接触铝时可能会造成与铝相关的健康问题,而MY对消费者来说是无风险的。FB和MY的抗氧化能力(1,1-二苯基-2-苦基肼(DPPH)和2,2'-叠氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)测定)在104.19±5.70mg抗坏血酸当量(AAE)/g至169.50±4.94mg AAE/g的范围内,半数最大有效浓度EC50值为0.23±0.01 mg/mL至0.62±0.05 mg/mL。MY水提物具有较强的ABTS自由基清除能力,AAE值最高。
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引用次数: 0
Reduced nitrogen fertilization from pre-flowering to pre-veraison alters phenolic profiles of Vitis vinifera L. Cv. Cabernet Gernischt wine of Yantai, China. 从开花前到开花前减少施氮改变了葡萄的酚类物质特征。中国烟台赤霞珠葡萄酒。
Pub Date : 2023-11-01 Epub Date: 2023-07-31 DOI: 10.1016/j.foodres.2023.113339
Jianqiang Song, Ang Zhang, Fei Gao, Mingqing Li, Xianhua Zhao, Jie Zhang, Genjie Wang, Yuping Hou, Shiwei Cheng, Huige Qu, Shili Ruan, Jiming Li

Nitrogen (N) fertilization is important for grape growth and wine quality. Unreasonable N fertilizer application affects wine growth and has a negative impact on wine quality. Therefore, it is essential to address the mismatch between N application and wine composition. To regulate vine growth and improve grape and wine quality, Cabernet Gernischt (Vitis vinifera L.) grapevines were subjected to lower levels of N, compared to normal N supply treatments, during the grape growing seasons of 2019 and 2020 in the wine region of Yantai, China. The effects of reduced N application from pre-boom to pre-veraison on vine growth, yield and composition of grapes, and dry red wine anthocyanin and non-anthocyanin phenolic compound content were studied. We found that reduced N application significantly decreased dormant shoot fresh mass and yield. However, the effect of N application on fruit ripening depended on the season. Nitrogen-reduction treatment significantly improved wine phenolic parameters, including total phenolics, tannins, and anthocyanins, and enhanced most of the individual anthocyanins and some non-anthocyanin phenolics, especially stilbenes, including piceatannol, trans-resveratrol, and polydatin, regardless of the season. Overall, our findings highlight the importance of reducing N application during the grape growing season in order to modify the wine phenolic profiles.

氮肥对葡萄生长和葡萄酒品质有重要影响。施用不合理的氮肥影响葡萄酒生长,对葡萄酒质量产生负面影响。因此,必须解决氮的应用与葡萄酒成分之间的不匹配问题。为了调节葡萄生长,提高葡萄和葡萄酒质量,在中国烟台葡萄酒产区2019年和2020年的葡萄生长季节,赤霞珠(Vitis vinifera L.)葡萄藤的氮含量低于正常的氮供应处理。研究了从盛期前到盛期前减少施氮对葡萄生长、产量和成分的影响,以及对干红葡萄酒花青素和非花青素酚类化合物含量的影响。我们发现,减少施氮显著降低了休眠枝条的新鲜质量和产量。然而,施氮对果实成熟的影响取决于季节。氮还原处理显著改善了葡萄酒的酚类参数,包括总酚类、单宁和花青素,并增强了大多数单独的花青素和一些非花青素酚类,尤其是二苯乙烯,包括苦杏仁醇、反式白藜芦醇和聚丁素,无论季节如何。总的来说,我们的研究结果强调了在葡萄生长季节减少施氮的重要性,以改变葡萄酒的酚类物质特征。
{"title":"Reduced nitrogen fertilization from pre-flowering to pre-veraison alters phenolic profiles of Vitis vinifera L. Cv. Cabernet Gernischt wine of Yantai, China.","authors":"Jianqiang Song,&nbsp;Ang Zhang,&nbsp;Fei Gao,&nbsp;Mingqing Li,&nbsp;Xianhua Zhao,&nbsp;Jie Zhang,&nbsp;Genjie Wang,&nbsp;Yuping Hou,&nbsp;Shiwei Cheng,&nbsp;Huige Qu,&nbsp;Shili Ruan,&nbsp;Jiming Li","doi":"10.1016/j.foodres.2023.113339","DOIUrl":"10.1016/j.foodres.2023.113339","url":null,"abstract":"<p><p>Nitrogen (N) fertilization is important for grape growth and wine quality. Unreasonable N fertilizer application affects wine growth and has a negative impact on wine quality. Therefore, it is essential to address the mismatch between N application and wine composition. To regulate vine growth and improve grape and wine quality, Cabernet Gernischt (Vitis vinifera L.) grapevines were subjected to lower levels of N, compared to normal N supply treatments, during the grape growing seasons of 2019 and 2020 in the wine region of Yantai, China. The effects of reduced N application from pre-boom to pre-veraison on vine growth, yield and composition of grapes, and dry red wine anthocyanin and non-anthocyanin phenolic compound content were studied. We found that reduced N application significantly decreased dormant shoot fresh mass and yield. However, the effect of N application on fruit ripening depended on the season. Nitrogen-reduction treatment significantly improved wine phenolic parameters, including total phenolics, tannins, and anthocyanins, and enhanced most of the individual anthocyanins and some non-anthocyanin phenolics, especially stilbenes, including piceatannol, trans-resveratrol, and polydatin, regardless of the season. Overall, our findings highlight the importance of reducing N application during the grape growing season in order to modify the wine phenolic profiles.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41167764","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
Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers. 健康人体志愿者急性和短期营养干预后金浆果(Physalis peruviana)的主要尿液生物标志物。
Pub Date : 2023-11-01 Epub Date: 2023-09-11 DOI: 10.1016/j.foodres.2023.113443
Fabrice Vaillant, Sandra Llano, Alberto Ángel Martín, Natalia Moreno-Castellanos

The metabolites entering the bloodstream and being excreted in urine as a result of consuming golden berries are currently unidentified. However, these metabolites potentially underlie the health benefits observed in various in vitro, animal, and human models. A nutritional intervention with 18 healthy human volunteers was performed, and urine was collected at baseline and after acute and short-term fruit consumption for 19 days. After UPLC-ESI/QToF-MS analysis, untargeted metabolomics was performed on the urine samples, and from the 50 most discriminant ions (VIP > 2) generated by a validated PLS-DA model (CV-ANOVA = 3.7e-35; R^2Y = 0.86, Q^2Y = 0.62 and no overfitting), 22 compounds were identified with relatively high confidence. The most discriminant metabolites confirmed by DHS/GC-MS2 analysis of volatiles in urine were sesquiterpenes (C15H22): 3 stereoisomers, β-vatirenene, β-vetivenene, and β-vetispirene, and 2 isomers, eremophila-1(10),8,11-triene and α-curcumene. Another major urinary biomarker was 4β-hydroxywithanolide E and its phase II derivatives, which were observed in urine for all individual up to 24 h after the fruit was consumed; thus, the bioavailability of this biomarker in humans was demonstrated for the first time. Additionally, the excretion of certain acylcarnitines and hypoxanthine in urine increased after golden berry consumption, which may be associated with a detoxifying effect and may occur because fats were utilized rather than carbohydrates to meet the body's energy needs. The main biomarkers of golden berry consumption are specific to this fruit, confirming its potential for the functional food market.

由于食用金浆果而进入血液并在尿液中排出的代谢物目前尚未确定。然而,这些代谢产物可能是在各种体外、动物和人类模型中观察到的健康益处的基础。对18名健康人类志愿者进行营养干预,并在基线时以及急性和短期食用水果19天后收集尿液。在UPLC-ESI/QToF-MS分析后,对尿液样本进行非靶向代谢组学分析,从经验证的PLS-DA模型(CV-ANOVA=3.7e-35;R^2Y=0.86,Q^2Y=0.62且无过拟合)产生的50个最具判别性的离子(VIP>2)中,鉴定出22个具有相对高置信度的化合物。经DHS/GC-MS2尿液挥发物分析证实,最具判别力的代谢物是倍半萜(C15H22):3种立体异构体,β-缬氨酸、β-维替芬和β-维地吡喃,以及2种异构体,埃雷莫非-1(10)、8,11-三烯和α-枯烯。另一个主要的尿液生物标志物是4β-羟基己烯醇内酯E及其II期衍生物,在食用水果后24小时内,在所有个体的尿液中都能观察到这些生物标志物;因此,这种生物标志物在人体中的生物利用度首次得到证实。此外,食用金浆果后,尿液中某些酰基肉碱和次黄嘌呤的排泄量增加,这可能与解毒作用有关,可能是因为脂肪而不是碳水化合物被用来满足身体的能量需求。金浆果消费的主要生物标志物是这种水果特有的,这证实了它在功能性食品市场上的潜力。
{"title":"Main urinary biomarkers of golden berries (Physalis peruviana) following acute and short-term nutritional intervention in healthy human volunteers.","authors":"Fabrice Vaillant,&nbsp;Sandra Llano,&nbsp;Alberto Ángel Martín,&nbsp;Natalia Moreno-Castellanos","doi":"10.1016/j.foodres.2023.113443","DOIUrl":"10.1016/j.foodres.2023.113443","url":null,"abstract":"<p><p>The metabolites entering the bloodstream and being excreted in urine as a result of consuming golden berries are currently unidentified. However, these metabolites potentially underlie the health benefits observed in various in vitro, animal, and human models. A nutritional intervention with 18 healthy human volunteers was performed, and urine was collected at baseline and after acute and short-term fruit consumption for 19 days. After UPLC-ESI/QToF-MS analysis, untargeted metabolomics was performed on the urine samples, and from the 50 most discriminant ions (VIP > 2) generated by a validated PLS-DA model (CV-ANOVA = 3.7e-35; R^2Y = 0.86, Q^2Y = 0.62 and no overfitting), 22 compounds were identified with relatively high confidence. The most discriminant metabolites confirmed by DHS/GC-MS<sup>2</sup> analysis of volatiles in urine were sesquiterpenes (C<sub>15</sub>H<sub>22</sub>): 3 stereoisomers, β-vatirenene, β-vetivenene, and β-vetispirene, and 2 isomers, eremophila-1(10),8,11-triene and α-curcumene. Another major urinary biomarker was 4β-hydroxywithanolide E and its phase II derivatives, which were observed in urine for all individual up to 24 h after the fruit was consumed; thus, the bioavailability of this biomarker in humans was demonstrated for the first time. Additionally, the excretion of certain acylcarnitines and hypoxanthine in urine increased after golden berry consumption, which may be associated with a detoxifying effect and may occur because fats were utilized rather than carbohydrates to meet the body's energy needs. The main biomarkers of golden berry consumption are specific to this fruit, confirming its potential for the functional food market.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41143756","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
Mechanisms for the interaction of the milk fat globule membrane with the plasma membrane of gut epithelial cells. 乳脂球蛋白膜与肠上皮细胞质膜相互作用的机制。
Pub Date : 2023-11-01 Epub Date: 2023-08-01 DOI: 10.1016/j.foodres.2023.113330
Victoria Martínez-Sánchez, M Visitación Calvo, I Viera, J Girón-Calle, J Fontecha, Antonio Pérez-Gálvez

The milk fat globule membrane (MFGM) provides infants and adults with several health benefits. These are not derived solely from its unique composition, but also from arrangement of lipids in the MFGM that, in the case of newborns, could reach the intestine partially intact. Fluorochromes associated with lipid derivatives were used to prove a fusion process between the MFGM and the cellular membrane of differentiated Caco-2 cells. To explore the mechanism of this interaction, incubations of MFGM with Caco-2 cells were carried out in the presence of fusogenic agents or compounds that block other MFGM interaction pathways with cells. Confocal fluorescence microscopy provided visual evidence of the fusion process. Lastly, determination on the lipid profile of cells after their interaction with MFGM indicated a metabolic rearrangement of lipids leading to accumulation of triacylglycerols.

乳脂肪球膜(MFGM)为婴儿和成人提供了多种健康益处。这些不仅来源于其独特的成分,还来源于MFGM中脂质的排列,对于新生儿来说,这些脂质可以部分完整地到达肠道。与脂质衍生物相关的荧光染料用于证明MFGM和分化的Caco-2细胞的细胞膜之间的融合过程。为了探索这种相互作用的机制,MFGM与Caco-2细胞的孵育是在存在融合剂或阻断其他MFGM与细胞相互作用途径的化合物的情况下进行的。共聚焦荧光显微镜提供了融合过程的视觉证据。最后,对细胞与MFGM相互作用后的脂质图谱的测定表明,脂质的代谢重排导致三酰甘油的积累。
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引用次数: 0
Comprehensive in situ and ex situ β-glucosidase-assisted assessment reveals Indian mangoes as reservoirs of glycosidic aroma precursors. 综合原位和非原位β-葡萄糖苷酶辅助评估显示,印度芒果是糖苷香气前体的储存库。
Pub Date : 2023-11-01 Epub Date: 2023-08-05 DOI: 10.1016/j.foodres.2023.113355
Ravish Godse, Hemangi Bawane, Riyakshi Rajkhowa, Jyoti Tripathi, Ram Kulkarni

Mango, a valued commercial fruit in India is popular mostly because of its attractive flavour. Glycosidically bound volatiles (GBV), an underrepresented warehouse of aroma, remain completely unexplored in Indian mangoes. In this study, GBV were profiled in pulps and peels of 10 Indian mango cultivars, leading to detection of 66 GBV which were dominated by monoterpenoids and phenolics. Peels were quantitatively and qualitatively richer in GBV than pulps. Hierarchical clustering and principal component analysis indicated higher contribution of peel GBV to the distinctness of cultivars. Linalool, geraniol, and eugenol were the significant contributors based on the odour units. Direct β-glucosidase treatment to the juice resulted in the release of lesser number of volatiles than those released from the purified GBV extracts. Apart from providing a comprehensive catalogue of GBV in mangoes, our data suggests the need of critical assessment of the usefulness of β-glucosidases in aroma improvement of fruit juices.

芒果在印度是一种很有价值的商业水果,它之所以受欢迎,主要是因为它的味道很诱人。糖苷结合挥发物(GBV)是一种代表性不足的香气仓库,在印度芒果中仍未被探索。在本研究中,对10个印度芒果品种的果肉和果皮中的GBV进行了分析,从而检测到66个GBV,这些GBV主要由单萜类和酚类化合物组成。果皮在GBV中的含量在数量和质量上都比纸浆丰富。层次聚类和主成分分析表明,果皮GBV对品种的特异性有较高的贡献。根据气味单位,芳樟醇、香叶醇和丁香酚是重要的贡献者。与纯化的GBV提取物相比,直接对果汁进行β-葡萄糖苷酶处理可释放较少的挥发物。除了提供芒果中GBV的全面目录外,我们的数据还表明,需要对β-葡萄糖苷酶在改善果汁香气方面的有用性进行关键评估。
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引用次数: 0
Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products. 米糠酸败对米糠膳食纤维酚类物质释放及抗氧化性能的影响。
Pub Date : 2023-11-01 Epub Date: 2023-09-15 DOI: 10.1016/j.foodres.2023.113483
Helin Li, Tiantian Liu, Fang Li, Xiaojuan Wu, Wei Wu

Rice bran (RB) as the raw material for rice bran dietary fiber (RBDF) extraction, is rapidly rancidified prior to stabilization. To enhance the RBDF utilization in food industry, effects of RB rancidity (RB was stored for 0, 1, 5, 7, and 10 d) on the bioaccessibility and bioavailability of RBDF-bound phenolics were investigated. With the increase in RB storage time, the RB rancidity degree significantly increased (the acid value of rice bran oil from 5.08 mg KOH/g to 60.59 mg KOH/g), and the endogenous phenolics content in RBDF also increased. Simultaneously, RB rancidity reduced the antioxidant activity of RBDF digestion products during the gastric digestion phase, while RB rancidity increased the antioxidant activity of RBDF digestion products during the intestinal digestion phase. In addition, in vitro gastrointestinal digestion stimulated the release of RBDF-bound phenolics. The released monomeric phenolics (especially ferulic acid and p-coumaric acid) were the major contributors to the increased antioxidant properties of RBDF digestion products. RBDF digestion products could inhibit H2O2-induced oxidative stress and apoptosis of HUVECs. In conclusion, the study found that RB rancidity could improve the antioxidant capacity of RBDF in the small intestine by promoting RB endogenous phenolics bound to RBDF release.

米糠(RB)作为提取米糠膳食纤维(RBDF)的原料,在稳定化之前会迅速酸败。为了提高RBDF在食品工业中的利用率,研究了RB酸败(RB储存0、1、5、7和10d)对RBDF结合酚类物质的生物可及性和生物利用度的影响。随着RB贮藏时间的增加,RB的酸败程度显著增加(米糠油的酸值从5.08mg KOH/g增加到60.59mg KOH/g),RBDF中的内源酚含量也增加。同时,RB酸败降低了RBDF消化产物在胃消化阶段的抗氧化活性,而RB酸败增加了RBDF消解产物在肠消化阶段的抗氧化剂活性。此外,体外胃肠道消化刺激了RBDF结合酚类物质的释放。释放的单体酚类物质(特别是阿魏酸和对香豆酸)是RBDF消化产物抗氧化性能提高的主要因素。RBDF消化产物可抑制H2O2诱导的HUVECs氧化应激和凋亡。总之,研究发现RB酸败可以通过促进与RBDF结合的RB内源性酚类物质的释放来提高RBDF在小肠中的抗氧化能力。
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引用次数: 0
Interplay of egg white gel pH and intragastric pH: Impact on breakdown kinetics and mass transport processes. 蛋清凝胶pH和胃内pH的相互作用:对分解动力学和质量运输过程的影响。
Pub Date : 2023-11-01 Epub Date: 2023-07-17 DOI: 10.1016/j.foodres.2023.113290
Alisha Kar, Alex G Olenskyj, Maria Garcia Guerrero, Riley Graham, Gail M Bornhorst

Egg white gels have been utilized as a model system to study protein breakdown kinetics based on physical and biochemical breakdown processes during in vitro gastric digestion. Additionally, the impact of regulating intragastric pH on the breakdown kinetic processes was investigated. The present study evaluated the impact of gel pH (based on the pH of protein dispersion prepared at pH 3, 5 and 7.5) and intragastric pH regulation (with or without adjustment to pH 2 during in vitro gastric digestion) on the effective diffusion of gastric juice components (water and HCl), gel softening kinetics during gastric digestion, microstructural analysis using micro- computed tomography and protein hydrolysis in the liquid and solid fraction of egg white gel digesta. Egg white gels were subjected to 30 s oral digestion and 15, 30, 60, 120, 180 or 240 min gastric digestion in a static in vitro gastric digestion model, with or without gastric pH adjustment to pH 2. The gel pH affected all the properties measured during gastric digestion and each gel pH represented a specific driving mechanism for protein breakdown. A lower gel pH (pH 3) demonstrated a higher diffusion of moisture and acid, resulting in faster softening (p < 0.05). An intermediate pH (pH 5) showed greater protein-protein interactions due to the proximity to the isoelectric point of egg white proteins, resulting in very slow softening during digestion (p < 0.05), and a higher pH (pH 7) resulted in higher acid diffusion, intermediate gel hardness and very slow softening kinetics (p < 0.05). The gastric pH adjustment during digestion of egg protein gels affected (p < 0.05) the equilibrium moisture and acid contents as well as protein hydrolysis. The study confirmed that there is an interplay between initial gel pH and the intragastric pH which affected the breakdown kinetics of egg white gels during the gastric digestion process.

基于体外胃消化过程中的物理和生化分解过程,蛋清凝胶已被用作研究蛋白质分解动力学的模型系统。此外,还研究了调节胃内pH对分解动力学过程的影响。本研究评估了凝胶pH(基于在pH 3、5和7.5下制备的蛋白质分散体的pH)和胃内pH调节(在体外胃消化过程中调节或不调节pH 2)对胃液成分(水和HCl)的有效扩散、胃消化过程的凝胶软化动力学,利用显微计算机断层扫描和蛋白水解技术对蛋清凝胶消化液和固体部分的微观结构进行分析。在静态体外胃消化模型中,对蛋清凝胶进行30秒的口服消化和15、30、60、120、180或240分钟的胃消化,同时或不将胃pH调节至pH 2。凝胶pH值影响胃消化过程中测量的所有特性,每个凝胶pH值代表了蛋白质分解的特定驱动机制。较低的凝胶pH(pH 3)表明水分和酸的扩散更高,导致更快的软化(p
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Food research international (Ottawa, Ont.)
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