Article
Food Science & Technology
Wei Xiao, Qingsong Zhang, Leilei Yu, Fengwei Tian, Wei Chen, Qixiao Zhai
Summary: This review explores the effects of vegetarian diets on the gut microbiome and intestinal physiology, as well as the impact of nutrient components in vegetarian diets on microbial abundance. It is found that a plant-based diet contributes to the establishment of a diverse and stable microbiome, and the metabolites derived from nutrients in vegetarian diets play a role in promoting intestinal immune responses and maintaining intestinal function.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Applied
Shiyi Lu, Bernadine M. Flanagan, Deirdre Mikkelsen, Barbara A. Williams, Michael J. Gidley
Summary: The study found that the primary cell walls of plants provide a main dietary source of fermentable carbohydrates. The individual components like xyloglucan, pectin, and cellulose found in these cell walls were fermented differently by the gut microbiota, leading to varied fermentation outcomes and shifts in microbial communities.
FOOD HYDROCOLLOIDS
(2022)
Article
Nutrition & Dietetics
Bo Qiao, Jing Liu, Nenqun Xiao, Zhoujin Tan, Maijiao Peng
Summary: This study explored the effects of different sweeteners on the intestinal mucosal microbiota in antibiotic-associated diarrhea (AAD) mice treated with Qiweibaizhu Powder (QWBZP). The results showed that sorbitol had the best therapeutic effect on AAD and increased biosynthesis and degradation activities. The study provides a basis for the application of artificial sweeteners in traditional Chinese medicine and further development and safe use of these sweeteners.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Juping Yu, Meng Ye, Kaidong Li, Feng Wang, Xuexia Shi, Chun Pan, Xiaobing Yang, Xiangdong Gao, Wei Liu
Summary: This study investigated the bioactivities of pectin oligosaccharides and their regulation effect on gut microbiota. Pectin was partially degraded by acid and enzymatic hydrolysis to obtain two different molecular weight fragments. The solutions of these fragments showed lower viscosity and shear thinning behavior compared to the original pectin oligosaccharides. Further experiments demonstrated that the degraded fragments could relieve constipation symptoms and had better regulation activity on gut microbiota.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Chemistry, Multidisciplinary
Qingya Liu, Yi Lu, Yao Xiao, Liping Yuan, Danrong Hu, Ying Hao, Ruxia Han, Jinrong Peng, Zhiyong Qian
Summary: This study found that different formulations of chemotherapeutics have different effects on the integrity of the intestinal barrier and the intestinal microbiota. DTX micelles were shown to cause less damage to the intestinal barrier compared to free DTX, and were associated with higher relative abundance of certain beneficial bacteria. The diversity and composition of the intestinal microbiota may be linked to tumor progression.
Review
Gastroenterology & Hepatology
Yanjiao Du, Yue Gao, Bo Zeng, Xiaolan Fan, Deying Yang, Mingyao Yang
Summary: Identifying ways to deal with the challenges of aging is crucial, with external factors like diet, exercise, and drug therapy, along with the intestinal microbiota, playing key roles in healthy aging. By regulating the homeostasis of intestinal flora and promoting a healthy intestinal environment, interventions based on intestinal microorganisms show great potential in combating aging and age-related diseases.
Review
Immunology
Keyu Wang, Siwang Hu
Summary: Osteoporosis is a common metabolic disease in middle-aged and elderly people, and polyphenols have potential significance in the prevention and treatment of osteoporosis. This review provides valuable information and references for the treatment and prevention of osteoporosis by exploring the synergistic effect between gut microbiota and polyphenols, including how gut microbiota can enhance the bioavailability of polyphenols and how polyphenols can shape the gut microbiota and increase its abundance.
FRONTIERS IN IMMUNOLOGY
(2023)
Article
Pharmacology & Pharmacy
Meng Yan, Li Hou, Yaoyao Cai, Hanfei Wang, Yujun Ma, Qiming Geng, Weiwei Jiang, Weibing Tang
Summary: This study revealed that activation of the FXR signaling pathway by OCA significantly improved liver fibrosis and intestinal inflammation in cholestatic liver disease rats, while also positively influencing the composition of intestinal microbiota and protecting intestinal mucosa.
FRONTIERS IN PHARMACOLOGY
(2022)
Review
Nutrition & Dietetics
Thaisa Agrizzi Verediano, Hercia Stampini Duarte Martino, Maria Cristina Dias Paes, Elad Tako
Summary: The study evaluated the effects of anthocyanins on gut microbiota composition, metabolites, and physical barrier parameters, finding that anthocyanin supplementation has positive effects on intestinal health, including an increase in beneficial bacteria, a decrease in harmful bacteria, improved gut environment, and increased number of goblet cells.
Article
Biotechnology & Applied Microbiology
Lei Yang, Yue Wan, Wenwen Li, Chen Liu, Hui-fang Li, Zhiling Dong, Ke Zhu, Shu Jiang, Erxin Shang, Dawei Qian, Jinao Duan
Summary: This study aimed to clarify the laxative effect of rhubarb by analyzing the metagenome and metabolome of the gut microbiota. The results showed that rhubarb improved the disorder of intestinal microbiota and fecal metabolic profiles in constipated rats. The study suggested that rhubarb's amelioration on constipation might be achieved by modulating the intestinal microflora and its metabolism. Moreover, the application of fecal metabolomics could provide a new strategy to uncover the mechanism of herbal medicines.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Review
Food Science & Technology
Chenzhipeng Nie, Yan Li, Haifeng Qian, Hao Ying, Li Wang
Summary: With the improvement of living standards, harmful substances in diet have become a serious threat to people's health. Advanced glycation end products (AGEs) formed in processed food have been significantly associated with chronic diseases and sparked widespread controversy in academia. This review summarizes the factors influencing the production of dietary AGEs, their metabolism and absorption, and discusses their effects on intestinal health and gut microbiota.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Multidisciplinary Sciences
Tian Liang, Fang Liu, Lifeng Ma, Zhiying Zhang, Lijun Liu, Tingting Huang, Jing Li, Wenxue Dong, Han Zhang, Yansong Li, Yaqiong Jiang, Weimin Ye, Su Bai, Longli Kang
Summary: This study investigated the impact of migration on the intestinal microbiota of Tibetan women who migrated from Tibet to Xianyang. The results showed that the diversity of microbiota remained stable after migration, with specific microbial markers identified at different time points. Functional prediction analysis also revealed no significant changes in gene pathways post-migration. The findings suggest that the intestinal microbiota of Tibetan women is relatively stable despite changes in environment and diet due to migration.
Article
Microbiology
Ce Huang, Shengyu Feng, Fengjiao Huo, Hailiang Liu
Summary: Oral antibiotics have long-term negative effects on the intestinal microbiota, causing an imbalance in bacterial populations and increasing the risk of host disease.
MICROBIOLOGY SPECTRUM
(2022)
Article
Environmental Sciences
Yiting Yang, Xueping Guo, Ting Xu, Daqiang Yin
Summary: This study aimed to investigate the effects of CBZ on gut microbiota, antibiotic resistance genes (ARGs), and intestinal health-related gene expression using a zebrafish model. The results showed that CBZ altered gut microbiota composition, affected the quantity and abundance of ARGs, and led to changes in the expression of intestinal health-related genes. Correlation analysis revealed specific bacterial genera carrying ARGs and dominant bacteria affecting intestinal health-related genes. These findings contribute to understanding the health risks of CBZ to the intestinal microecology of aquatic animals.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2023)
Article
Biochemistry & Molecular Biology
Hong Chen, Jinhua Cheng, Shanshan Zhou, Daiwen Chen, Wen Qin, Chenglei Li, Hua Li, Derong Lin, Qing Zhang, Yuntao Liu, Aiping Liu, Yuheng Luo
Summary: This study investigated the effects of arabinoxylan combined with beta-glucan and xyloglucan on lipid metabolism in mice fed with high-fat diet. It was found that high-fat diet disrupted lipid metabolism, bile acids, and gut microbiota in mice, while supplementation with the compounds improved body weight, cholesterol levels, bile acid metabolism, and gut microbiota diversity. The complex chemical structure of the combined polysaccharides may contribute to the superior effect on lipid metabolism compared to single arabinoxylan.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Ao Shang, Hong-Yan Liu, Min Luo, Yu Xia, Xiao Yang, Hang-Yu Li, Ding-Tao Wu, Quancai Sun, Fang Geng, Hua-Bin Li, Ren-You Gan
Summary: Sweet tea, long consumed as herbal tea for diabetes prevention and management, is rich in bioactive compounds, especially the nonclassical flavonoids dihydrochalcones. Main dihydrochalcones in sweet tea, including phlorizin, phloretin, and trilobatin, exhibit various health benefits such as antioxidant, anti-inflammatory, antimicrobial, cardioprotective, hepatoprotective, antidiabetic, and anticancer effects with potential application in preventing and managing chronic diseases.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Arakkaveettil Kabeer Farha, Ren-You Gan, Hua-Bin Li, Ding-Tao Wu, Atanas G. Atanasov, Khalid Gul, Jia-Rong Zhang, Qiong-Qiong Yang, Harold Corke
Summary: Rutin is a common dietary polyphenol found in vegetables, fruits, and other plants. It exhibits a variety of bioactive properties and can act as an anticancer agent by suppressing cell proliferation, inducing apoptosis or autophagy, and inhibiting angiogenesis and metastasis. Rutin can modulate multiple molecular targets involved in carcinogenesis.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Khalid Gul, Ren-You Gan, Cui-Xia Sun, Ge Jiao, Ding-Tao Wu, Hua-Bin Li, Ahmad Kenaan, Harold Corke, Ya-Peng Fang
Summary: This paper reviewed the design concepts, types, functionalities, and applications of hydrogels in food applications, with a focus on natural polymeric hydrogels. More research is needed to develop biomimetic hydrogels for different food applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Fang-Jun Lin, Hang Li, Ding-Tao Wu, Qi-Guo Zhuang, Hua-Bin Li, Fang Geng, Ren-You Gan
Summary: Zebrafish, a popular freshwater fish in aquariums and laboratories, has emerged as a valuable tool for rapidly screening safe and effective substances from natural products. With the ability to assess bioactivity and safety of natural products, zebrafish models show promising potential in discovering novel natural products with potential health benefits.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Hongmin Dong, Qing Zhang, Jun Gao, Lingyun Chen, Thava Vasanthan
Summary: Starch nanoparticles (SNPs) were prepared using ultrasonic-assisted dissolution and rapid nanoprecipitation, with different starch sources and concentrations affecting the morphological and physicochemical properties of the SNPs. Pulse SNPs demonstrated smaller and more uniform size compared to cereal SNPs, with higher amylose content leading to improved thermal stability. The molecular weight of amylopectin and amylose in SNPs was smaller and more uniform across all starch types, indicating a key role of the amylose-amylopectin ratio in determining SNP size.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Hongmin Dong, Qing Zhang, Jun Gao, Lingyun Chen, Thava Vasanthan
Summary: The study investigated methods for producing starch nanoparticles under different processing parameters and analyzed their properties. Batch nanoprecipitation (BNP) can achieve smaller particle size and narrower size distribution in a shorter time. Under optimized conditions, continuous methods (such as flash nanoprecipitation) can be potential for commercial scale-up production.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Min Xiong, Siyuan Zheng, Tingmei Bai, Daiwen Chen, Wen Qin, Qing Zhang, Derong Lin, Yuntao Liu, Aiping Liu, Zhiqing Huang, Hong Chen
Summary: The study found that triticale dietary fiber (TRDF) had better hypoglycemic activities compared to hull-less barley dietary fiber (HUDF), indicating higher levels of arabinose and xylose and lower glucose content in TRDF.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Kang-Lin Feng, Ling Huang, Ding-Tao Wu, Fen Li, Ren-You Gan, Wen Qin, Liang Zou
Summary: Different extraction technologies and solvents influence the properties of water-soluble polysaccharides from lotus leaves, resulting in distinct biological activities. Polysaccharides extracted by DES and DES-microwave methods exhibit stronger antioxidant abilities and inhibitory effects against digestive enzymes. Polysaccharides extracted by pressurized water extraction show higher bioactivities compared to other extraction technologies.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Ding-Tao Wu, Fen Li, Kang-Lin Feng, Yi-Chen Hu, Ren-You Gan, Liang Zou
Summary: This study aimed to investigate the effects of different extraction technologies on the properties and functions of dandelion leaf polysaccharides (DLP). The results showed that the extraction procedures significantly influenced the yield, composition, molecular weight, and structure of DLP, as well as its in vitro biological functions. Among the different extraction technologies, pressurized hot water extraction was found to produce DLP with the highest antioxidant and inhibitory activities.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Integrative & Complementary Medicine
Ding-Tao Wu, Qin Yuan, Kang-Lin Feng, Jinming Zhang, Ren-You Gan, Liang Zou, Shengpeng Wang
Summary: Rheum tanguticum polysaccharides (RP) were found to be indigestible in in vitro simulated digestion, but could be easily utilized by colonic microbiota in human feces. RP could serve as potential prebiotics for improving intestinal health.
Article
Biochemistry & Molecular Biology
Huiling Yan, Hongxu Chen, Qingxia Liao, Mengying Xia, Tian Yao, Lianxin Peng, Liang Zou, Gang Zhao, Jianglin Zhao, Ding-Tao Wu
Summary: In this study, 14 HDAC genes were identified and classified into three main groups: RPD3/HDA1, SIR2, and HD2. The expression analysis showed that these genes were widely and distinctly expressed in various tissues and fruit development stages of Tartary buckwheat. Additionally, five of these genes were found to be potentially involved in light response. These findings provide foundational information for future functional analysis of HDAC genes in Tartary buckwheat and their role in light response.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Qing Zhang, Lin Li, Lan Chen, Shuxiang Liu, Qiang Cui, Wen Qin
Summary: This study investigated the effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of soybean protein isolate (SPI). Three SPI hydrolysate fractions were confirmed using gel permeation chromatography. The results showed that glycosylation of larger SPI fragments was faster and the enzymolysis caused the unfolding of SPI and exposed hydrophobic cores. The grafting of dextran enhanced the spatial structure, molecular flexibility, thermal stability, DPPH radical and center dot OH scavenging activity, and ferrous reducing power of the SPI or SPIH fractions with different molecular structures.
Article
Food Science & Technology
Yun-Xuan Zhao, Ling Huang, Ding-Tao Wu, Jie Li, Jing Lei, Meng-Xi Fu, Qing Zhang, Wen Qin
Summary: In this study, it was found that Dictyophora indusiata polysaccharide (DP) could be degraded and used by gut microbiota, and it could also regulate the composition and abundance of gut microbiota. Moreover, DP could promote the production of SCFAs, thus changing the acid-base environment of the large intestine.
Article
Agriculture, Multidisciplinary
Yuhong Ge, Yangying Zhou, Shunfa Li, Jing Yan, Hong Chen, Wen Qin, Qing Zhang
Summary: This study investigated the antioxidant activities, environmental stability, and in vitro digestibility of AST-loaded SPI-SA-NEs. The AST-SPI-SA-NEs showed higher encapsulation efficiency and antioxidant activities compared to AST-SPI-NEs, and exhibited better thermal and light stability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Ding-Tao Wu, Kang-Lin Feng, Fen Li, Yi-Chen Hu, Sheng-Peng Wang, Ren-You Gan, Liang Zou
Summary: This study investigated the digestive and microbial degradation characteristics of lotus leaf polysaccharides (LLP) using an in vitro gastrointestinal model. The results showed that LLP was stable in the human upper gastrointestinal tract, while the indigestible LLP could be utilized by intestinal microbiota during fermentation. Additionally, LLP could regulate gut microbial composition and promote the generation of short-chain fatty acids.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)