Article
Microbiology
Saurav Ranjitkar, Jingyue Ellie Duan, Kanokwan Srirattana, Fahad Alqahtani, Edan R. Tulman, Ion Mandoiu, Kumar Venkitanarayanan, Xiuchun Tian
Summary: Mycoplasma bovis is a wall-less bacterial pathogen that causes multiple diseases in cattle. Traditional antibiotics targeting the cell wall are ineffective. Plant-derived antimicrobials show promising antibacterial properties. Our study found that carvacrol affected the gene expression of Mycoplasma bovis, while trans-cinnamaldehyde and eugenol may exert antibacterial effects through other mechanisms.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Qiong-Qiong Yang, Wo-Qi Cai, Zhi-Xuan Wang, Yu Li, Yu Zhang, Xiaoling Lin, Bao-Lian Su, Harold Corke, Bo-Bo Zhang
Summary: In this study, lecithin was complexed with polyvinylpyrrolidone K30 (PVPK30) to enhance the stability and bioaccessibility of curcumin. The curcumin-loaded nanocomplexes exhibited uniform sizes (-120 nm), low polydispersity (-0.22), and negative zeta potential (--45 mV). Molecular dynamics simulation study revealed that lecithin and PVPK30 stabilized curcumin through hydrogen bonds, 7C-7C interactions, and hydrophobic interactions. The study provides a new way for curcumin and other hydrophobic compounds with excellent stability and bioaccessibility.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Hadeer A. Morgaan, Hoda M. G. Omar, Azza S. Zakaria, Nelly M. Mohamed
Summary: This study investigates the potential of carvacrol, cinnamaldehyde, and eugenol as anti-quorum sensing agents against uropathogenic Escherichia coli (UPEC). These phytochemicals showed inhibitory effects on UPEC motility and biofilm formation, as well as downregulated the expression of quorum sensing genes. Additionally, when combined with antibiotics, the phytochemicals reduced the minimum inhibitory concentrations and generated synergistic combinations. Overall, these natural products have the potential to attenuate UPEC pathogenicity and overcome antibiotic resistance.
Article
Food Science & Technology
Wu Wang, Tingting Li, Jing Chen, Yingwang Ye
Summary: This research investigates the antibacterial potential of plant essential oil components against Salmonella Enteritidis. Thymol, carvacrol, and cinnamaldehyde were found to have the best inhibitory effect on S. Enteritidis. Thymol and carvacrol not only maintained the sensory quality of chicken, but also reduced pH, moisture content, and TVB-N value.
Article
Agriculture, Dairy & Animal Science
Ahmed Aljazzar, Marwa Abd El-Hamid, Rania M. S. El-Malt, Waleed Rizk El-Gharreb, Sherief M. Abdel-Raheem, Abdelazim M. Ibrahim, Adel M. Abdelaziz, Doaa Ibrahim
Summary: This study aimed to investigate the prevalence and antimicrobial resistance of Campylobacter spp. in chicken sources in Egypt and evaluate the effects of a mixture of eugenol and trans-cinnamaldehyde on challenged broilers. The results showed a high prevalence of Campylobacter isolates, with a significant proportion being extensively drug-resistant (XDR) and multi-drug-resistant (MDR). The mixture of eugenol and trans-cinnamaldehyde exhibited enhancing and antimicrobial effects, improving growth-performance variables and reducing C. jejuni loads and virulence gene expressions in the broilers. It also had immunostimulant and anti-inflammatory activities. These findings suggest that the mixture can be an effective alternative for controlling and treating Campylobacter infections in broiler chickens.
Article
Environmental Sciences
Ali H. El-Far, Hadeer H. Mohamed, Doaa A. Elsabagh, Shymaa A. Mohamed, Ahmed E. Noreldin, Soad K. Al Jaouni, Abdelwahab A. Alsenosy
Summary: Aging is a progressive process that involves physical, psychological, and social changes. This study investigated the antioxidant effects of eugenol and carvacrol on aging induced by d-gal in rats. The results showed that eugenol and carvacrol attenuated oxidative alterations in the brain, suggesting their potential as natural protective compounds against aging.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Tareq M. Osaili, Fayeza Hasan, Dinesh Kumar Dhanasekaran, Reyad S. Obaid, Anas A. Al-Nabulsi, Mutamed Ayyash, Layal Karam, Ioannis N. Savvaidis, Richard Holley
Summary: The study evaluated the antimicrobial effect of active essential oil components on Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 in chicken tawook during storage. Results showed that the marinade significantly reduced L. monocytogenes and Salmonella spp. numbers at 10°C, while the addition of essential oils did not affect the pathogen populations.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Cristina Fuentes, Samuel Verdu, Ana Fuentes, Maria Jose Ruiz, Jose Manuel Barat
Summary: The study evaluated the toxicity of four widely used essential oil components on nematodes and found that these compounds had a concentration-dependent effect on nematode survival at moderate to high concentrations, with reproduction being a more sensitive endpoint for toxicity evaluation. The findings suggest that these compounds can be toxic at lower doses than those required for their biological action.
FOOD AND CHEMICAL TOXICOLOGY
(2022)
Article
Immunology
Marwa I. Abd El-Hamid, Reham M. El-Tarabili, Mosa M. Bahnass, Mohammed Abdulrahman Alshahrani, Ahmed Saif, Khairiah Mubarak Alwutayd, Fatmah Ahmed Safhi, Abdallah Tageldein Mansour, Noaf Abdullah N. Alblwi, Mohammed M. Ghoneim, Ayman Abo Elmaaty, Helal F. Al-harthi, Mahmoud M. Bendary
Summary: This study evaluated the multidrug resistance and multivirulence profiles of Staphylococcus aureus strains isolated from cows with mastitis. All isolates were found to be biofilm-producing methicillin-resistant S. aureus (MRSA) strains. The tested essential oils (EOs) demonstrated antimicrobial and antibiofilm activities that matched with the phenotypic evaluation and molecular docking studies. Synergistic interactions between the investigated EOs and methicillin or vancomycin were detected. Additionally, 13 isolates showed a change in antimicrobial resistance patterns to sensitive phenotypes after treatment with any of the investigated EOs. Combining the EOs with available antimicrobial drugs can prevent treatment failure of bovine mastitis caused by resistant S. aureus.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2023)
Article
Medicine, Research & Experimental
Katherine Miranda-Cadena, Cristina Marcos-Arias, Estibaliz Mateo, Jose Manuel Aguirre-Urizar, Guillermo Quindos, Elena Eraso
Summary: The study evaluated the effects of three phytocompounds on Candida planktonic and sessile cells, with cinnamaldehyde being the most active in inhibiting biofilm adhesion, while carvacrol and thymol significantly reduced both mature biofilm biomass and metabolic activity. These results highlight the potential of cinnamaldehyde, carvacrol, and thymol as promising alternatives for candidiasis treatment and emphasize the need for further research on their safety, toxicity, pharmacodynamics, and pharmacokinetics.
BIOMEDICINE & PHARMACOTHERAPY
(2021)
Article
Biochemistry & Molecular Biology
Giovannamaria Petrocelli, Fulvia Farabegoli, Maria Chiara Valerii, Catia Giovannini, Alberto Sardo, Enzo Spisni
Summary: Essential oils are complex compounds synthesized from aromatic plants, potentially possessing anticancer properties against colorectal cancer cells. Cinnamaldehyde and eugenol were identified as compounds that selectively target transformed colonic cells, inducing apoptosis, necrosis, and cell cycle slowdown, without affecting normal colon cells.
Article
Pharmacology & Pharmacy
Afreen Jailani, Shanthini Kalimuthu, Vidhyashree Rajasekar, Sumanta Ghosh, Pierre-Yves Collart-Dutilleul, Naveen Fatima, Hyun Koo, Adline Princy Solomon, Frederic Cuisinier, Prasanna Neelakantan
Summary: In this study, a novel platform using porous silicon microparticles loaded with natural compound trans-cinnamaldehyde (TC) was developed to inhibit biofilm formation of dental caries pathogens. The results showed that pSi-TC significantly inhibited biofilm formation, reduced adhesion to the substrate, and hindered acid production. This study highlights the potential of using pSi-TC as a dental caries-preventive material.
Article
Agriculture, Multidisciplinary
Jui-En Hsu, Shih-Hua Lo, Yuan-Yu Lin, Hang-Tsung Wang, Ching-Yi Chen
Summary: This study aimed to find an optimal combination of carvacrol, thymol and cinnamaldehyde for promoting nitrogen utilization and reducing waste emission in swine production. The results showed that 2EO and 3EO had significant effects on nitrogen digestibility, ammonia production, and microbial enzyme activity. Additionally, 3EO was found to be optimal for increasing nitrogen utilization and reducing waste emission.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Ahmed I. Foudah, Faiyaz Shakeel, Mohammed H. Alqarni, Samir A. Ross, Mohammad A. Salkini, Prawez Alam
Summary: The present study developed a rapid and highly sensitive HPTLC technique for simultaneous estimation of CCHO and EOH in plant extracts. By optimizing the solvent system and detection wavelength, the proposed technique showed excellent performance in simultaneous estimation of CCHO and EOH.
Article
Biochemistry & Molecular Biology
Emine Gulceri Gulec Peker, Kaan Kaltalioglu
Summary: This study demonstrated that pre-treatments with cinnamaldehyde and eugenol can reduce inflammation and oxidative stress in LPS-induced macrophage cells, suggesting their potential as natural protective agents against chronic inflammation and oxidative stress-related diseases.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Chemistry, Applied
Wei Lu, Valentyn Maidannyk, Alan L. Kelly, Song Miao
FOOD HYDROCOLLOIDS
(2020)
Article
Food Science & Technology
Matteo Bordiga, Rosa Perestrelo, Jose S. Camara, Qiong-Qiong Yang, Harold Corke, Fabiano Travaglia, Monica Locatelli, Marco Arlorio, Jean Daniel Coisson
Summary: Multivariate analysis of the data indicated that compounds like 2-phenylethyl acetate, ethyl nonanoate, 2-hexanol, isoamyl octanoate, and ethyl 2-hydroxymethylbutanoate were the primary ones responsible for classifying Vespolina wines, especially for those from the 2015 and 2013 vintages. On the other hand, wines from the 2008 and 2009 vintages exhibited the highest levels of procyanidin B1, catechin, gallic acid, trans-piceid, and trans-resveratrol.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
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)
Article
Chemistry, Applied
Tongze Zhang, Kehu Li, Xinghua Ding, Zhongquan Sui, Qiong-Qiong Yang, Nagendra P. Shah, Guoqing Liu, Harold Corke
Summary: Variation in salt content and pH can affect the properties of proso millet starch, with salt addition significantly altering pasting properties and gelatinization temperatures. The pH mainly impacts Delta H, while the interactive effects of salt and pH affect Delta H in starch-water system. The response of different genotypes of starch to thermal and pasting properties under the same pH and salinity conditions varied, possibly due to the dual roles of ions in starch-water system.
Article
Food Science & Technology
Hoda Khalesi, Cuixia Sun, Jun He, Wei Lu, Yapeng Fang
Summary: Adding whey protein amyloid fibril (WPF) to whey protein isolate (WPI) gels can have different effects depending on the gel structure, with WPF increasing gel strength in fine-stranded gels and accelerating the formation of inhomogeneous random aggregates in particulate gels. The addition of 1% WPF significantly increased the elastic modulus of gels in both fine-stranded and particulate gels. This study demonstrates the importance of WPF concentration and gel type in determining the efficiency of WPF in modifying the properties of WPI gels.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Wei Lu, Katsuyoshi Nishinari, Glyn O. Phillips, Yapeng Fang
Summary: This review comprehensively summarizes the absorption process of nanoparticles, including mucus-penetrating, cellular uptake, and intracellular transportation. It examines the absorption of food colloidal particles and their in-vivo transportation, biodistribution, and dynamic formation. The safety issue of food nanoparticles is discussed, emphasizing the importance of understanding the food-body interaction from colloidal aspects.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Chuhuan Hu, Wei Lu, Analucia Mata, Katsuyoshi Nishinari, Yapeng Fang
Summary: Alginate is an important natural biopolymer that is widely used in various industries such as food, biomedical, and chemical. The gelation of alginate induced by different cations, including H+, Ca2+, Ba2+, Cu2+, Sr2+, Zn2+, Fe2+, Mn2+, Al3+, and Fe3+, can lead to gels with different properties and applications. Understanding the mechanisms and properties of ionotropic alginate gels is crucial for practical applications of alginate.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Physical
Hailin Wang, Wei Lu, Lijing Ke, Yi Wang, Jianwu Zhou, Pingfan Rao
Summary: The study found that with increasing HCQ content, the gelation properties of gelatin decreased, as the addition of HCQ led to the formation of hydrogen bonds that interfered with the formation of triple helices in gelatin. FTIR and XRD analysis confirmed that the interaction between HCQ and gelatin is primarily through hydrogen bonding. AFM revealed that higher content of HCQ resulted in more and larger aggregates in gelatin.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Review
Chemistry, Applied
Hoda Khalesi, Wei Lu, Katsuyoshi Nishinari, Yapeng Fang
Summary: The combination of fiber and hydrogel in FHCs enhances mechanical properties through force transmission, and there is a lack of information regarding FHCs in the realm of food applications. Edible FHCs have potential for further research and fiber formation methods have been summarized.
Article
Food Science & Technology
Mengjia Du, Wei Lu, Yin Zhang, Analucia Mata, Yapeng Fang
Summary: Compared to single network hydrogels, interpenetrating network hydrogels generally exhibit more favorable mechanical performance, water holding capacity, and thermal stability. The strengthening mechanisms of interpenetrating network hydrogels are mainly attributed to polysaccharides filling, increased network density, and possible interactions between networks. Furthermore, interpenetrating network hydrogels with tunable mechanical properties have great potential for various food applications.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Chenglu Peng, Wei Lu, Yapeng Fang
Summary: Various food colloidal particles can have an impact on the metabolism and growth performance of digestive tract cells, calling for attention in understanding their effects.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Engineering, Biomedical
Wei Lu, Zining Hu, Xuelian Zhou, Yumei Qin, Yin Zhang, Yapeng Fang
Summary: This study demonstrates a strategy for masking the bitter taste of potassium chloride (KCl) using a natural polysaccharide kappa-carrageenan. The results show that carrageenan can significantly reduce the bitter taste of KCl by slowing down its release and diffusion. The use of carrageenan-KCl-NaCl complex as salt substitutes can also regulate mineral absorption and reduce hypertension and renal injury risks.
Review
Food Science & Technology
Cuixia Sun, Xuelian Zhou, Zining Hu, Wei Lu, Yiguo Zhao, Yapeng Fang
Summary: Salt plays a crucial role in food processing and consumption, but high intake can pose health risks. Consumer demand for healthier options drives the research and development of reduced-salt products, which faces challenges due to the impact of salt on food characteristics.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
