Article
Food Science & Technology
Nacha Udomwasinakun, Shikha Saha, Ana-Isabel Mulet-Cabero, Peter James Wilde, Tantawan Pirak
Summary: This study investigated the bioaccessibility, stability, and antioxidant activity of polyphenols from two different forms of white mugwort using an in vitro digestion model. The results showed that the form and ingested concentration of white mugwort affected the bioaccessibility and antioxidant activity of polyphenols. Fresh extract had higher bioaccessibility, radical scavenging activity, and FRAP compared to dried powder.
Article
Nutrition & Dietetics
Fred Brouns
Summary: Phytate serves as a phosphate storage molecule in cereals and other plant foods. However, minerals chelated in phytate are not bio-available, which can lead to impaired micronutrient status and increased mortality. While reducing phytate content in food through processing can improve mineral availability, results from in vitro studies may not accurately reflect in vivo effects due to various factors. Therefore, the decision to consume grain-based foods should consider the benefits and drawbacks of phytate.
Article
Food Science & Technology
Bianca Chima, Paul Mathews, Scott Morgan, Sarah A. Johnson, Charlene B. Van Buiten
Summary: Polyphenols are beneficial to human health, but their intake is low in the United States due to the low consumption of fruits and vegetables. Dairy foods such as milk and yogurt can increase the bioavailability of polyphenols through protein-polyphenol interactions. The study compared whey, pea, and hemp proteins for their ability to form complexes with polyphenols from blueberries. The results showed that pea and hemp proteins had stronger binding affinities with blueberry polyphenols than whey. The pH of the solution was found to play a role in protein-polyphenol complex formation.
Article
Chemistry, Applied
Wenfei Tian, Ruijia Hu, Gengjun Chen, Yiqin Zhang, Weiqun Wang, Yonghui Li
Summary: The health benefits of whole wheat products are partly due to their unique phenolic compounds, which can be released through simulated digestion and probiotic fermentation. More phenolic acids were released in the first hour of digestion, and Lactobacillus rhamnosus GG released additional phenolic acids during fermentation. The digestion method seems to provide a better estimate of phenolic acid composition in whole wheat products compared to chemical extraction.
Article
Multidisciplinary Sciences
Malik Makmur, Mardiati Zain, Muhammad Miftakhus Sholikin, Suharlina, Anuraga Jayanegara
Summary: This meta-analysis study found that an increase in dietary tannins significantly reduced methane production and the population of Butyrivibrio fibrisolvens, decreased saturated fatty acid proportion, increased monounsaturated fatty acid and polyunsaturated fatty acid proportions, and showed negative relationships between tannin levels and BH rates of C18:2 n-6 and C18:3 n-3.
Article
Nutrition & Dietetics
Joanna Grzelczyk, Dominik Szwajgier, Ewa Baranowska-Wojcik, Horacio Perez-Sanchez, Miguel Carmena-Bargueno, Bozena Sosnowska, Grazyna Budryn
Summary: The aim of this study was to evaluate the inhibition of butyrylcholinesterase (BChE) by coffee extracts, which were fractionated into mono- and diesters of caffeic acid/caffeine and digested in vitro in the gastrointestinal tract. The bioactive compounds from coffee showed high affinity for BChE and effectively inhibited its activity. Fractionation of coffee extracts could potentially be used for prophylactic or therapeutic purposes against Alzheimer's disease.
Article
Endocrinology & Metabolism
Mona M. Elbalshy, Andrew N. Reynolds, Evelyn Mete, Caleb Robinson, Indrawati Oey, Pat Silcock, Jillian J. Haszard, Tracy L. Perry, Jim Mann, Lisa Te Morenga
Summary: The study showed that cooking whole grains to achieve starch gelatinisation leads to higher postprandial blood glucose levels in adults with type 2 diabetes, and finely milled whole-wheat produces a higher glycemic response compared to intact whole-wheat.
Article
Agriculture, Multidisciplinary
Shang Lin, Jesper Brask, Line Munk, Jesper Holck, Kristian B. R. M. Krogh, Anne S. Meyer, Jane Wittrup Agger, Casper Wilkens
Summary: A new enzyme activity has been discovered that can directly release diferulic acids from corn bran, providing new insights and opportunities for solving the problem of recalcitrant arabinoxylans.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Tao Ma, Shuyu Lu, Xinna Hu, Yi Song, Xiaosong Hu
Summary: This study aimed to investigate the impact of different oil types on cellulose nanocrystals (CNCs) and their digestion and gastrointestinal toxicity in vitro. The results showed that the addition of CNCs reduced the hydrolysis of free fatty acids (FFAs) in a high-fat food model, especially in emulsions with high unsaturation triglycerides. Additionally, CNCs had only a slight effect on reactive oxygen species and cytotoxicity, with no significant change in cell-layer integrity.
Article
Nutrition & Dietetics
Jan-Willem van der Kamp, Julie Miller Jones, Kevin B. Miller, Alastair B. Ross, Chris J. Seal, Bin Tan, Eleanor J. Beck
Summary: The Whole Grain Initiative presents proposed global definitions of whole grain as an ingredient and whole grain food. The adoption of these definitions is crucial for establishing shared standards among global stakeholders and providing clear information to consumers about whole grains.
Article
Food Science & Technology
Matthew D. Wilcox, Paul Cherry, Peter Chater, Xing Yang, Moaz Zulali, Edward J. Okello, Chris J. Seal, Jeffrey P. Pearson
Summary: The study showed that adding Fucus vesiculosus or Ascophyllum nodosum to bread did not significantly reduce blood glucose levels, but significantly reduced carbohydrate digestion levels in vitro.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Applied
Mingmin Qing, Jingnan Zang, Yanqiu Ma, Yujie Chi, Yuan Chi
Summary: This study investigated the effects of vinegar treatment on whole egg proteins, and found that vinegar treatment increased the hydrolysis and antioxidant activity of egg proteins, promoted gastrointestinal digestion, and altered protein structures.
Article
Food Science & Technology
E. Baranowska-Wojcik, D. Szwajgier, K. Gustaw, I. Josko, B. Pawlikowska-Pawlega, J. Kapral-Piotrowska
Summary: E171 (TiO2 - Titanium dioxide), a food additive containing nano fractions, may have a negative impact on human health when consumed in the food industry. In order to assess the interaction between food products and intestinal lactic acid bacteria and TiO2, an in vitro digestion of a food matrix (meat/vegetable puree soup) was conducted using an advanced model of the gastrointestinal tract. The bioaccessibility of TiO2 was determined through microfiltration, showing changes in TiO2 content at different stages of the digestion process and visible morphological changes to bacterial cells in the presence of TiO2 as observed through scanning electron microscopy.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Veterinary Sciences
Palmira De Bellis, Aristide Maggiolino, Clara Albano, Pasquale De Palo, Federica Blando
Summary: This study investigated the effects of different storage techniques on grape pomace as feed in vitro. The results showed that ensiling technique improved the in vitro digestibility of grape pomace, especially when combined with the bacterial strain Lactiplantibacillus plantarum 5BG.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Nutrition & Dietetics
Giuseppina Mandalari, Teresa Gervasi, Daniel W. Rosenberg, Karen G. Lapsley, David J. Baer
Summary: Nuts are nutrient-dense foods with beneficial effects on chronic diseases, especially cardiovascular health. However, there is limited scientific evidence on their effects on gastrointestinal health. This review summarizes important findings and research perspectives on the impact of nut consumption on gastrointestinal health, including digestion and gut microbiota.
Review
Food Science & Technology
Hailong Gui, Lijun Sun, Ruihai Liu, Xu Si, Dongnan Li, Yuehua Wang, Chi Shu, Xiyun Sun, Qiao Jiang, Yanyan Qiao, Bin Li, Jinlong Tian
Summary: The metabolism of anthocyanins in the body is highly dependent on external conditions and includes processes such as hydrolysis, absorption, metabolism, and excretion. The absorption and distribution of anthocyanins are closely related to their glycoside and aglycone structures.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Zhiying Li, Jinlong Tian, Zhen Cheng, Wei Teng, Weijia Zhang, Yiwen Bao, Yidi Wang, Baoge Song, Yi Chen, Bin Li
Summary: This review summarizes and comments on the hypoglycemic actions of anthocyanins, discussing their molecular mechanisms and different target-related signaling pathways in vitro, in vivo, and clinical trials, providing new insights and strategies for the treatment of diabetes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biotechnology & Applied Microbiology
Junrui Wu, Chen Wu, Chunchi Rong, Jinlong Tian, Nan Jiang, Rina Wu, Xiqing Yue, Haisu Shi
Summary: This review summarizes the catalytic activities and substrate specificities of fungal fatty acid desaturases (F-FADS), highlighting the relationship between key domains and sites in F-FADS proteins and their catalytic activity. Phylogenetic analysis of the FADS cluster is also discussed, along with subcellular localization of F-FADS. Crystal structures of F-FADSs are provided as future prospects, which may aid in resolving the crystal structures of F-FADS proteins and increasing fungal PUFA production for human health.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Ruihong Dong, Jinlong Tian, Ziyan Huang, Qiang Yu, Jianhua Xie, Bin Li, Chang Li, Yi Chen
Summary: This study investigated the protective effect of beta-glucan (BG), konjac glucomannan (KGM), and xanthan gum (XG) on the thermo-stability and antioxidant capacities of blueberry anthocyanins (ACN) and their interactions. The results showed that these three polysaccharides (XG > KGM > BG) can preserve the color, stability, and antioxidant capabilities of ACN. The interaction between ACN and specific zones of these polysaccharides was confirmed through UV-visible spectra, SEM, and DLS. The introduction of the three polysaccharides, especially XG, improved the thermostability of ACN through intermolecular interactions mainly via hydrogen bonding.
Review
Nutrition & Dietetics
Jiang-Hong Luo, Jing Li, Zi-Chun Shen, Xiao-Fan Lin, Ao-Qiu Chen, Yi-Fei Wang, Er-Sheng Gong, Dan Liu, Qi Zou, Xiao-Yin Wang
Summary: Natural polysaccharides (NPs) have various health-promoting effects and their regulation on the nuclear factor erythroid 2-related factor 2 (Nrf2) antioxidant pathway is overviewed in this article. The structural features, regulatory effects, and structure-activity relationship of NPs on the Nrf2 antioxidant pathway are discussed. Furthermore, future prospects for the regulation of NPs on this pathway are proposed.
FRONTIERS IN NUTRITION
(2023)
Review
Chemistry, Applied
Bin Li, Jiaxin Wang, Zhen Cheng, Baoge Song, Chi Shu, Yi Chen, Wei Chen, Shufang Yang, Yiyun Yang, Jinlong Tian
Summary: Due to their unique chemical structure, flavonoids are secondary metabolites with multiple biological activities. Thermal processing of food often leads to the production of chemical contaminants, which have a negative impact on food quality and nutrition. Therefore, reducing these contaminants in food processing is crucial. This study summarized current research on the inhibitory effect of flavonoids on acrylamide, furans, alpha-dicarbonyl compounds, and heterocyclic amines (HAs). It has been demonstrated that flavonoids can inhibit the formation of these contaminants to varying degrees in both chemical and food models. The mechanism is mainly associated with the natural chemical structure of flavonoids and their antioxidant activity. Additionally, methods and tools for analyzing the interactions between flavonoids and contaminants were discussed. In conclusion, this review provides new insights into the potential mechanisms and analytical strategies of flavonoids in food thermal processing, offering possibilities for their application in food engineering.
Article
Chemistry, Applied
Hailong Gui, Qiao Jiang, Jinlong Tian, Zang Zhihuan, Shufang Yang, Yiyun Yang, Meili Xin, Min Zhao, Jian Dai, Bin Li
Summary: The interaction between lysozyme and cyanidin-3-O-glucoside was studied at pH 3.0 and 7.4 using various spectroscopic methods, molecular docking, and molecular dynamics simulation. The binding between lysozyme and cyanidin-3-O-glucoside resulted in enhanced UV spectra and reduced α-helicity, which were more significant at pH 7.4 than at pH 3.0. Fluorescence quenching analysis revealed a static mode at pH 3.0 and a partially dynamic mode at pH 7.4, with a higher Ks value at 310 K. Molecular docking showed that cyanidin-3-O-glucoside derivatives bind to lysozyme at a common site through hydrogen bonding and π-π interactions, and tryptophan played an important role in this interaction.
Article
Chemistry, Applied
Baoge Song, Haikun Li, Jinlong Tian, Ye Zhang, Zhiying Li, Jiaxin Wang, Yidi Wang, Xu Si, Bin Li
Summary: This study found that lower concentrations of 5-hydroxymethylfurfural (5-HMF) have little effect on the stability of Cyanidin-3-O-glucoside (C3G), and even cause a slight increase for a short period of time. However, as the concentration of 5-HMF increased, the retention of C3G decreased and the color of the solution changed from orange-red to purple-red. Quantum chemical calculations predicted the reaction sites of 5-HMF and C3G in its hemiketal form to investigate the pathways of action. The degradation mechanism of 5-HMF on anthocyanin was verified by spectroscopy and chromatography. Therefore, this article provides further theoretical support for the study of the effect of sugar degradation products on the stability of anthocyanins.
Article
Chemistry, Applied
Zhiying Li, Yidi Wang, Baoge Song, Jiaxin Li, Yiwen Bao, Qiao Jiang, Yi Chen, Shufang Yang, Yiyun Yang, Jinlong Tian, Bin Li
Summary: This research compared and characterized the physicochemical properties and interaction mechanism of zein and anthocyanins (ACNs) using experimental and theoretical approaches. Zein-ACNs complex (ZACP) was prepared by mixing ACNs with different concentrations of zein, and zein-ACNs nanoparticles (ZANPs) were formed using ultrasound-assisted antisolvent precipitation method. The hydrated particle sizes of ZACP and ZANPs were 590.83 nm and 99.86 nm, respectively. Hydrogen bonding and hydrophobic forces were identified as the dominant forces for stabilizing ACNs. This study provided a practical approach for stabilizing ACNs and expanding the utilization of plant proteins as stabilization systems.
Article
Chemistry, Applied
Hailong Gui, Jian Dai, Jinlong Tian, Qiao Jiang, Ye Zhang, Guangyu Ren, Baoge Song, Mingshuang Wang, Mihereban Saiwaidoula, Wenjiang Dong, Bin Li
Summary: This study utilized a medium- and high-pressure separation technique to isolate anthocyanin monomers from a by-product of the blueberry juice industry, with the aim of increasing its added value. Six anthocyanin monomers were successfully isolated and identified using LC-MS and 1H NMR. Computer calculations revealed the active sites and stabilities of these anthocyanins, while DPPH tests demonstrated the superior free radical scavenging ability of delphinidin glycoside compared to malvidin, and the enhancement of malvidin's capacity when combined with arabinoside and acetylated glucoside, consistent with the computer calculations.
Article
Agriculture, Multidisciplinary
Wen Xia, Bingbing Song, Tong Li, Rui Hai Liu
Summary: This study aimed to investigate the synergistic effects of blueberry and apple peel extracts in inhibiting the proliferation of liver cancer cells. The results showed that both extracts were rich in phytochemicals and had potent antioxidant activities, and their combination synergistically inhibited cell proliferation. This study provides a theoretical basis for the synergistic effects of different phytochemicals in health care.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Agriculture, Multidisciplinary
Yanxia Liu, Xiaoling Wang, Natalia S. Podio, Xiaoyin Wang, Shuyan Xu, Suhang Jiang, Xia Wei, Yuna Han, Yunyan Cai, Xingyu Chen, Fan Jin, Xianbao Li, Er Sheng Gong
Summary: Obesity has become a global public health problem due to high-calorie diets and sedentary lifestyles. Phenolics have strong antioxidant activity and cytoprotective ability, combating oxidative stress and improving inflammatory response and lipid metabolism in the body. They undergo metabolism in the gut microbiota, regulating oxidative stress, and can promote probiotic growth and improve intestinal microecological imbalance.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Ningxuan Gao, Xu Si, Wenzhong Han, Ersheng Gong, Chi Shu, Jinlong Tian, Yuehua Wang, Jiyue Zhang, Binxu Li, Bin Li
Summary: This study analyzed the polyphenol composition of 7 chokeberry varieties produced in China and evaluated their antioxidant and antiproliferative activities. The results showed that proanthocyanidins were the main polyphenols in chokeberry. 'Viking' and purple chokeberry had the strongest antioxidant activity, while 'Fukangyuan 1#' had the strongest antiproliferative activity. The contribution of free polyphenols and proanthocyanidins in total polyphenols played a key role in the antiproliferative activity.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Yuehua Wang, Ningxuan Gao, Andrea Nieto-Veloza, Lingxi Zhou, Xiyun Sun, Xu Si, Jinlong Tian, Yang Lin, Xinyao Jiao, Bin Li
Summary: This study found that Lonicera caerulea polyphenols (LCP) can inhibit fat absorption caused by a high-fat diet. The mechanism may involve the protection of the small intestine epithelial barrier integrity and the modulation of specific bacteria.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
