Article
Biochemistry & Molecular Biology
Su Lee Kuek, Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, Selamat Jinap, Maimunah Sanny
Summary: The study evaluates the influence of different concentrations of Vitamin A and E homologues on acrylamide formation in an equimolar asparagine-glucose model system. Results show that the concentrations of these homologues can determine their functionality as either antioxidants or pro-oxidants.
Article
Food Science & Technology
Maria Alessia Schouten, Silvia Tappi, Virginia Glicerina, Pietro Rocculi, Simone Angeloni, Manuela Cortese, Giovanni Caprioli, Sauro Vittori, Santina Romani
Summary: The study investigated the effects of heat-transfer modes on acrylamide levels in biscuits, finding that ventilated mode resulted in higher AA levels compared to static mode, although all samples remained below the regulatory reference value.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jose Thiago do Carmo Santos, Fabiane Cristina Petry, Eric de Castro Tobaruela, Adriana Zerlotti Mercadante, Maria Beatriz Abreu Gloria, Ana Maria Costa, Franco Maria Lajolo, Neuza Mariko Aymoto Hassimotto
Summary: Passiflora tenuifila, a Brazilian native passion fruit, is a dietary source of bioactive compounds with potential biological activity. The study found that the fruit is a good source of dietary fiber and maintains its bioactive compound contents and nutritional value at both mature-green and ripe stages. Carotenoids were responsible for the separation of the two ripening stages.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Nutrition & Dietetics
Yingjie Ma, You Long, Feng Li, Yan Zhang, Bei Gan, Qiang Yu, Jianhua Xie, Yi Chen
Summary: A kinetic model approach was used to explore the formation and elimination of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in the glucose-asparagine-linoleic acid ternary system. The results showed that the elimination of glucose and asparagine and the formation of various products followed first-order reaction kinetics, with reaction rate constants increasing with temperature.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Joseph Oddy, John Addy, Andrew Mead, Chris Hall, Chris Mackay, Tom Ashfield, Faye McDiarmid, Tanya Y. Curtis, Sarah Raffan, Mark Wilkinson, J. Stephen Elmore, Nicholas Cryer, Isabel Moreira de Almeida, Nigel G. Halford
Summary: The presence of acrylamide in wheat-based food products compromises their nutritional safety. Crop management strategies can reduce the precursor of acrylamide, free asparagine, in wheat grain, but these strategies are not fully developed. Two field trials with different fertilizer combinations were conducted, and the results showed that a nitrogen-to-sulfur ratio of 10:1 kg/ha prevented large increases in free asparagine. Multispectral measurements of plants in the field predicted the free asparagine content of grain with an accuracy of 71%. Combining multispectral, fluorescence, and morphological measurements of seeds distinguished high free asparagine grain from low free asparagine grain with an accuracy of 86%. The acrylamide content of biscuits correlated strongly with free asparagine content and color measurements, suggesting that reducing free asparagine through agronomic strategies and using color-based quality control checks can eliminate high acrylamide biscuit products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Manuel Chacon-Fuentes, Leonardo Bardehle, Ivette Seguel, Fernanda Rubilar, Daniel Martinez-Cisterna, Andres Quiroz
Summary: The domestication of Ugni molinae did not reduce the concentration of phenolic compounds in the ecotypes studied and there was no clear relation between these compounds and the performance of C. rudis larvae. Furthermore, larvae showed a preference for parental ecotypes.
Article
Engineering, Chemical
Amr A. El-Sayed, Magdy M. Abdelhady, Saleh A. Jaafari, Tariq M. Alanazi, Alaa S. Mohammed
Summary: A new method using enzymes and green tea powder to reduce acrylamide levels in biscuits and bakery products was studied. The results showed significant reduction in acrylamide concentration by treating the samples at 37 degrees C for 30 min. This research has important implications for producing starchy foods with low acrylamide levels in the food industry.
Article
Biochemistry & Molecular Biology
Malgorzata Zaklos-Szyda, Nina Pietrzyk, Agnieszka Kowalska-Baron, Adriana Nowak, Katarzyna Chalaskiewicz, Marcin Ratajewski, Grazyna Budryn, Maria Koziolkiewicz
Summary: The chronic consumption of large amounts of fructose in food has been linked to hypertension and disturbances in carbohydrate and lipid metabolism, leading to obesity, non-alcoholic fatty liver disease, insulin resistance, and type 2 diabetes. The absorption of fructose by small intestine cells and hepatocytes is mediated by proteins such as GLUT5. Extracts from plants like B. juncea and M. chamomilla have been shown to reduce fructose uptake and downregulate GLUT5 expression, potentially through the inhibition of transcription factors TXNIP and ChREBP.
Article
Food Science & Technology
Fahad Aljuhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Oezcan, Nurhan Uslu
Summary: The study on fresh purslane samples found that different processing methods can affect its nutritional composition and antioxidant activity. Fermentation and boiling can decrease the protein and mineral contents of purslane, but have relatively minor effects on flavor, color, and texture.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Horticulture
Sina Cosmulescu, Ana-Maria Stoenescu, Ion Trandafir, Felicia Tutulescu
Summary: Comparing homemade vinegars made from wild fruits with commercial vinegars, the former have higher quality in terms of chemical composition and physicochemical properties, containing more phenolic compounds.
Article
Food Science & Technology
Alexandre Lorini, Fernanda Mateus Damin, Diogo Noin de Oliveira, Rosane Lopes Crizel, Helena Teixeira Godoy, Vanessa Galli, Adriana Dillenburg Meinhart
Summary: This study presented the simultaneous characterization of bioactive compounds in different parts of Ilex paraguariensis for the first time, revealing that the residue, particularly the bark, is rich in phenolic compounds and their contents vary depending on the cultivation system. This suggests that the residue is an underutilized natural resource with potential for industrial applications.
JOURNAL OF FOOD SCIENCE
(2021)
Review
Biochemistry & Molecular Biology
Yoko Matsumura, Masahiro Kitabatake, Shin-ichi Kayano, Toshihiro Ito
Summary: Oxidative stress can cause diseases, but antioxidants in foods can prevent diseases and delay aging. Phenolic compounds, such as flavonoids, are present in plants and contribute to the bitterness and color of foods. Dietary phenolic compounds exhibit antioxidant activity and can prevent cell aging and diseases. The structures of these compounds can be changed by intestinal bacteria metabolism, and the resulting metabolites exert effects in vivo.
Article
Nutrition & Dietetics
Adina Frum, Carmen Maximiliana Dobrea, Luca Liviu Rus, Lidia-Ioana Virchea, Claudiu Morgovan, Adriana Aurelia Chis, Anca Maria Arseniu, Anca Butuca, Felicia Gabriela Gligor, Laura Gratiela Vicas, Ovidiu Tita, Cecilia Georgescu
Summary: Grape pomace and berries are natural sources of phytochemicals that can improve the quality of life as dietary supplements. The results of this study are valuable for the manufacturing and assessment of large-scale dietary supplements.
Review
Food Science & Technology
Qiaozhi Zhang, Zhouzhou Cheng, Yanbo Wang, Linglin Fu
Summary: The interactions between dietary proteins and phenolic compounds play a critical role in the physiochemical characteristics, nutritional, and quality attributes of food products. These interactions can impact stability, quality, and bioavailability of bioactive substances in different systems, and can be tailored to develop functional food and nutraceuticals with maximized functionality and quality attributes. The influences of these interactions are largely dependent on the chemical structures, environmental conditions, and preparation steps, highlighting the importance of understanding the mechanisms and applications of protein-phenolic interactions in food science and human nutrition.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Agriculture, Multidisciplinary
Antonio Fernandez, Sara Martillanes, Enrico Maria Lodolini, Manuel Martinez, Rocio Arias-Calderon, Daniel Martin-Vertedor
Summary: This study investigated the impact of factors such as elaboration processes, irrigation conditions, and crop year on acrylamide content and antioxidant compounds in table olives. It was found that regulated deficit irrigation resulted in lower acrylamide levels in certain olive varieties. Additionally, the antioxidant activity was highest in olives harvested in the 2019 crop year. The selection of irrigation and elaboration methods is crucial for ensuring desirable acrylamide levels.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Paz Otero, M. Carpena, P. Garcia-Oliveira, J. Echave, A. Soria-Lopez, P. Garcia-Perez, M. Fraga-Corral, Hui Cao, Shaoping Nie, Jianbo Xiao, J. Simal-Gandara, M. A. Prieto
Summary: Consumers nowadays are increasingly aware of the relationship between diet and health, leading to a preference for natural products. Seaweeds have emerged as a potential source of bioactive carbohydrates, with numerous polysaccharides arousing the interest of the scientific community due to their biological activities. Environmentally friendly extraction technologies and chemical modification methods have been developed to improve the yield, quality, and applications of seaweed polysaccharides. This review aims to compile current information about seaweed polysaccharides, including extraction and modification methods, biological activities, and future trends for their industrial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Song Li, Jielun Hu, Haoyingye Yao, Fang Geng, Shaoping Nie
Summary: This review explores the effects of different galactans on gut microbiota and the production of short-chain fatty acids. It summarizes the structural characteristics of four types of galactans and discusses the ability of gut microbiota to utilize them. The findings suggest potential applications of galactans as functional foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Huiyu Hu, Yuting Wang, Yousheng Huang, Yanpeng Yu, Mingyue Shen, Chang Li, Shaoping Nie, Mingyong Xie
Summary: This study investigated the effects of two dietary antioxidants (catechins and curcumin) and two dietary hydrocolloids (pectin and chitosan) on the formation of harmful heat-induced products in butter cookies. The results showed that catechins had the strongest inhibitory effects, but impaired the color and taste of the cookies. On the other hand, chitosan was not as effective but improved the sensory qualities of the butter cookies.
Article
Biotechnology & Applied Microbiology
Quanyong Wu, Linlin Fan, Huizi Tan, Yanli Zhang, Qingying Fang, Jingrui Yang, Steve W. Cui, Shaoping Nie
Summary: This study aimed to investigate the preventive effects of pectin with different esterification degrees on colitis and its correlations with gut microbiome and serum metabolites. The results showed that pectin intake increased probiotics and improved glycerophospholipid metabolism, leading to the prevention of ulcerative colitis.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Review
Food Science & Technology
Yonggan Sun, Shanshan Zhang, Qixing Nie, Huijun He, Huizi Tan, Fang Geng, Haihua Ji, Jielun Hu, Shaoping Nie
Summary: This review summarizes the molecular mechanism of dietary fiber degradation by gut Firmicutes, the communication pathway of the dietary fiber-Firmicutes-host axis, and the beneficial effects of dietary fiber-induced Firmicutes and their metabolites on health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Xincheng Wu, Xiaojun Huang, Wanning Ma, Mingzhi Li, Jiajia Wen, Chunhua Chen, Liandi Liu, Shaoping Nie
Summary: This study compared the intestinal immunomodulatory mechanisms of nine representative bioactive polysaccharides. The results revealed that these polysaccharides promote intestinal immunity through different ways, such as alleviating immune suppression in intestinal mucosal T cells, improving the intestinal microenvironment, promoting the colonization of beneficial bacteria, inhibiting the colonization of harmful bacteria, and alleviating the accumulation of certain metabolites in the large intestine. These findings provide a guideline for the development of superior intestinal immunomodulatory polysaccharides.
Article
Biochemistry & Molecular Biology
Shuping Chen, Junqiao Wang, Nan Dong, Qiuyue Fang, Yanli Zhang, Chunhua Chen, Steve W. W. Cui, Shaoping Nie
Summary: Polysaccharides from Cordyceps sinensis showed promising effects on experimental acute ulcerative colitis in mice. They alleviated colitis symptoms, inhibited NF-kappa B pathway activation, and modulated the gut microbiota composition. These findings suggest that Cordyceps sinensis polysaccharides have potential as a treatment for ulcerative colitis.
Article
Agriculture, Multidisciplinary
Tongwen Huang, Ke Zhang, Junqiao Wang, Kaihong He, Xingtao Zhou, Shaoping Nie
Summary: This study found that quercetin can alleviate the hepatotoxicity caused by acrylamide generated in heat-treated foods. Experiments on mice showed that quercetin can reduce the oxidative stress levels induced by acrylamide and protect the liver from damage. The results demonstrated that quercetin suppressed acrylamide-induced ferroptosis by inhibiting oxidative stress-driven autophagy, leading to the mitigation of liver injury.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Jinjin Liu, Junyi Yin, Xiaojun Huang, Cencen Liu, Liuyun Hu, Yansheng Huang, Fang Geng, Shaoping Nie
Summary: This study aimed to remove the controversial anthraquinones from Cassia obtusifolia seed water extracts (CWEs) using baking treatment (BT), stir-frying treatment (ST), and adsorption treatment (AT). Results showed that AT had the best removal effect on total anthraquinones and increased the content of neutral sugars in CWEs. However, AT decreased the antioxidant activity of CWEs.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Hao Zhang, Chunhua Chen, Yanli Zhang, Hongmei Yin, Jielun Hu, Yadong Zhong, Shaoping Nie, Mingyong Xie
Summary: This study comprehensively investigated and compared the fermentation characteristics of indigestible glucans (IGs) with different structural properties and their effects on the gut microbiota. The results showed that different IGs were utilized by the gut microbiota at varying rates, and some remained unfermented after 48 hours. During fermentation, IGs released mono-, di-, or trisaccharides and lowered the pH of the broth, while producing short-chain fatty acids. The analysis also revealed that different IGs selectively promoted the proliferation of specific bacteria in the gut.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Yu Wu, Wengan Zhou, RuTing Feng, Duoduo Zhang, Yongkang Yu, Zuanyuan Huang, Junyi Yin, Xingtao Zhou, Shaoping Nie
Summary: The immunomodulatory effects of glucan from fruit body of Dictyophora rubrovolvata (DRP) were evaluated in this study. It was found that DRP can recover CTX-induced immunosuppression and activate dendritic cells (DCs) to increase cytokine secretion. The study also revealed that DRP regulates the AKT-STAT1 signaling pathway via Mincle in DCs to induce CD4(+) T cell proliferation and differentiation, thereby ameliorating CTX-induced immunosuppression.
Article
Food Science & Technology
Shanshan Zhang, Yonggan Sun, Qixing Nie, Jielun Hu, Wenwen Su, Zheyu Guo, Yanli Zhang, Shaoping Nie
Summary: Polysaccharides are commonly used as carriers for colon-targeted drugs, but their degradation and effects on gut microbiota in colitis conditions are unclear. In this study, the fermentation of four polysaccharides using colonic content microbiota from mice with colitis was performed. The results show that pectin and guar gum have a greater degree of degradation and promote the production of beneficial bacteria, while carrageenan and xanthan gum promote the proliferation of harmful bacteria.
Article
Chemistry, Multidisciplinary
Anqi Xie, Haihua Ji, Zheyi Liu, Yiqun Wan, Xuecong Zhang, Huihuang Xiong, Shao-Ping Nie, Hao Wan
Summary: Oral administration of probiotics is a promising method to alleviate inflammatory bowel diseases (IBDs), but sensitivity to the gastrointestinal environment and poor intestinal colonization hinder their effectiveness. In this study, a modified prebiotic-based shield (Fe-TA@mGN) was developed to enhance the stress resistance ability and intestinal colonization of Escherichia coli Nissle 1917 (EcN). The shield improved the survival rate of EcN and its retention in the intestine, leading to efficient alleviation of colitis. Additionally, the shield synergized with EcN to regulate gut microbiota and promote the production of short-chain fatty acids, further enhancing the alleviation of colitis.
Article
Biochemistry & Molecular Biology
Qianhuang Xiao, Wenqi Huang, Quanyong Wu, Hedi Xu, Yanli Zhang, Jingrui Yang, Shuigen Bian, Huizi Tan, Shaoping Nie
Summary: A sedentary lifestyle, unhealthy diet, and antibiotic use have been associated with an increased incidence of metabolic disorders and inflammation. This study focused on the effects of pectin, an edible polysaccharide, with different esterification degrees on mice treated with a high-fat diet and low-dose antibiotics. The results showed that different types of pectin had differential effects on metabolic health, inflammatory markers, gut microbiota, and serum metabolome.
Article
Agriculture, Multidisciplinary
Shi-Kang Chen, Yu-Hao Li, Xin Wang, Yu-Qing Guo, Xiao-Xiao Song, Shao-Ping Nie, Jun-Yi Yin
Summary: In this study, the structural order of Hericium erinaceus polysaccharides from different regions was evaluated using several analysis methods, revealing various structural types including fucogalactoglucan, glucofucogalactan, fucoglucan, and glucan. The main chains of heterogalactans consist of alpha-(1 -> 6)-Galp residues, which may be substituted by Fucp and Galp residues at O-2.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
