Article
Food Science & Technology
Min Li, Pengxiang Wang, Xu Zhang, Hongyu Wang, Ke Li, Yanhong Bai
Summary: The research aimed to develop a modified QuEChERS method using Fe3O4-MWCNTs as clean-up adsorbents for the rapid determination of HAAs in braised sauce beef. The extraction and clean-up processes were optimized, and the LODs ranged from 3.0 ng/g to 4.2 ng/g. The Fe3O4-MWCNTs exhibited equivalent or better matrix removal efficiency compared to conventional adsorbents, making the pretreatment process easier, more time-saving, and lower in cost per sample. The method was successfully applied to analyze real samples collected from local deli counters, demonstrating the potential of Fe3O4-MWCNTs as an effective alternative adsorbent in the QuEChERS process.
Article
Chemistry, Applied
Chow-Feng Chiang, Po-Lin Liao, Kao-Chiang Hsu, Chia-Chun Chang, Jau-Tien Lin, Deng-Jye Yang
Summary: A method using UPLC-MS/MS and a core-shell C18 column was developed to simultaneously determine 21 heterocyclic amines in 15 min. Cooking temperature and time were found to affect the HAs content in the samples, with fried foods showing higher levels. Norharman and Harman were identified as the main contributors to HAs content in all samples.
Article
Biochemistry & Molecular Biology
Xinying Guo, Zhiying Dai, Weibing Zhang
Summary: This study investigated the pollution characteristics, exposure levels, and health risk assessments of seven types of biogenic amines in canned sea fish products on the Chinese market. The findings showed variations in the concentration of biogenic amines in the samples, as well as differences in exposure levels based on gender, age, and region. However, the overall risk was found to be within the controllable range.
Review
Chemistry, Applied
Beatriz del Rio, Maria Fernandez, Begona Redruello, Victor Ladero, Miguel A. Alvarez
Summary: Biogenic amines (BA) are molecules with biological functions that can accumulate at toxic concentrations in foods. Some microorganisms have been identified as responsible for their accumulation. Histamine, tyramine, and putrescine are the most commonly found BA at highest concentrations. Ingesting food with high BA concentrations can lead to intoxication. Additionally, there is synergy between different BA, emphasizing the need for regulation to protect consumer health.
Article
Food Science & Technology
Chaoyi Xue, Qiaochun Chen, Zhiyong He, Fang Qin, Zhaojun Wang, Jie Chen, Maomao Zeng
Summary: The release profiles of protein-bound heterocyclic amines (HAs) in beef myofibril protein (MP) model systems were investigated after different enzyme dosage or stages of digestion were simulated in vitro. The effects of co-digestion of pepper, apple, and onion with bound HAs on the release rate of bound HAs were also explored. The results showed that the majority of bound HAs were enzymatically released after intestinal digestion, leading to a significant increase in free HAs. Pepper, apple, and onion were found to promote the release of bound HAs.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
Kyung Won Lee, Dayeon Shin
Summary: The study investigated the trends in dietary protein intake among Korean adults over the past two decades, finding a significant decrease in total protein intake with reductions in plant protein intake and increases in animal protein intake. These trends were more pronounced in the recent decade and particularly prominent among younger adults and individuals with higher income and education levels.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Gabrielle Rochefort, Didier Brassard, Sophie Desroches, Julie Robitaille, Simone Lemieux, Veronique Provencher, Benoit Lamarche
Summary: This study examines the characteristics of dietary patterns with lower intakes of animal-based protein foods and higher intakes of plant-based protein foods among French Canadian adults. The results suggest that reducing animal protein intake can improve diet quality and lower costs, while increasing plant protein intake can further enhance diet quality without additional costs.
FRONTIERS IN NUTRITION
(2023)
Article
Nutrition & Dietetics
Tian-Shin Yeh, Changzheng Yuan, Alberto Ascherio, Bernard A. Rosner, Deborah Blacker, Walter C. Willett
Summary: This study revealed that higher protein intake, especially when compared to carbohydrates, was associated with lower odds of subjective cognitive decline. Plant protein sources were also found to be beneficial in reducing the risk of cognitive decline compared to animal protein sources.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Chemistry, Applied
Chaoyi Xue, Qiaochun Chen, Zhiyong He, Fang Qin, Zhaojun Wang, Jie Chen, Maomao Zeng
Summary: This study investigated the release mechanism between free and protein-bound HAs in an in-vitro digestion model, and the effects of onion, pepper, and apple additions on this mechanism. The results showed that complete conversion of bound HAs to free HAs did not occur under normal enzyme dosages, leading to a significant increase in HAs in the intestines. The addition of onions, peppers, and apples significantly increased the generation of free HAs, particularly harman and norharman.
Article
Geriatrics & Gerontology
Michelle Hone, James F. Timmons, Brendan Egan
Summary: This study showed that a whole food-based dietary intervention targeting high-protein meals effectively increased daily protein intake and achieved an even distribution pattern in older adults. Changes in micronutrient intake, including increased consumption of cholesterol, B vitamins, selenium, and iodine, were noted, reflecting the increase in consumption of animal-derived protein-rich food sources.
AGING CLINICAL AND EXPERIMENTAL RESEARCH
(2022)
Review
Nutrition & Dietetics
Qie Reng, Ling Ling Zhu, Li Feng, Yong Jie Li, Yan Xing Zhu, Ting Ting Wang, Feng Jiang
Summary: This study conducted a systematic review and meta-analysis to investigate the association between meat mutagens and cancer risk. The results showed that the intake of PhIP, MeIQx, DiMeIQx, and total HCA was significantly associated with an increased risk of cancer, while the intake of B(a)P did not show a significant association with cancer risk.
FRONTIERS IN NUTRITION
(2022)
Article
Geriatrics & Gerontology
C. Zhou, S. Yang, Y. Zhang, Q. Wu, Z. Ye, M. Liu, P. He, R. Li, C. Liu, Jing Nie, Xianhui Qin
Summary: This study found that consuming a greater variety and appropriate quantity of proteins from different food sources is significantly associated with a lower risk of mortality in Chinese adults and older adults.
JOURNAL OF NUTRITION HEALTH & AGING
(2022)
Article
Agriculture, Multidisciplinary
Feng Xu, Gongming Du, Duo Xu, Liuyang Chen, Xinxin Zha, Zhenyu Guo
Summary: The optimized QuEChERS method combined with UPLC-MS/MS analysis was established for the simultaneous determination of flonicamid, dinotefuran and its metabolites in peach trees. The potential dietary intake risk of the flonicamid-dinotefuran mixture on peach trees was found to be negligible.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Food Science & Technology
Yisha Xie, Qingqing Liu, Wenwen Zhang, Feng Yang, Kangyu Zhao, Xiuping Dong, Sangeeta Prakash, Yongjun Yuan
Summary: This article reviews recent research on 3D food printing, including improving food ink printing performance through different protein sources, using high internal phase emulsion or oleogels as fat replacements and nutrition delivery systems, and incorporating functional active ingredients. It discusses the importance of 3D food printing for improving appetite and dietary intake in the elderly, while also addressing critical obstacles such as energy supplements, nutrition balance, and recipe customization. By combining big data and artificial intelligence technology, personalized and customized geriatric foods based on individual traits can be achieved. This article provides a theoretical basis and development direction for future 3D food printing for the elderly.
Article
Chemistry, Applied
Y. W. Lai, Y. T. Lee, H. Cao, H. L. Zhang, B. H. Chen
Summary: This study simultaneously extracted PAHs and HAs from pork jerky using QuEChERS and analyzed them using GC-MS/MS and UPLC-MS/MS. The study found that acetonitrile containing 1% acetic acid had the highest extraction efficiency, and processing temperature and flavoring materials had effects on the formation of PAHs and HAs.
Article
Chemistry, Applied
Mei-Li Cheng, Hsuan-Chi Wang, Kuo-Chiang Hsu, Jyh-Sheng Hwang
FOOD AND AGRICULTURAL IMMUNOLOGY
(2015)
Article
Food Science & Technology
Tzu-Yuan Wang, Cheng-Hong Hsieh, Chuan-Chuan Hung, Chia-Ling Jao, Meng-Chun Chen, Kuo-Chiang Hsu
JOURNAL OF FUNCTIONAL FOODS
(2015)
Article
Chemistry, Applied
Tzu-Yuan Wang, Cheng-Hong Hsieh, Chuan-Chuan Hung, Chia-Ling Jao, Pei-Yi Lin, You-Liang Hsieh, Kuo-Chiang Hsu
Article
Food Science & Technology
Chuan-Chuan Hung, Yu-Hsuan Yang, Pei-Feng Kuo, Kuo-Chiang Hsu
JOURNAL OF FUNCTIONAL FOODS
(2014)
Article
Food Science & Technology
Chow-Feng Chiang, Kuo-Chiang Hsu, Chih-Yun Cho, Tseng-Yu Tsai, Chuan-Hsiang Hsu, Deng-Jye Yang
FOOD AND CHEMICAL TOXICOLOGY
(2020)
Article
Chemistry, Applied
Chow-Feng Chiang, Kuo-Chiang Hsu, Tseng-Yu Tsai, Chih-Yun Cho, Chuan-Hsiang Hsu, Deng-Jye Yang
Summary: Optimal QuEChERS conditions were established to extract PAHs from various food matrices, with charcoal grilled, gas stove grilled, and smoked foods showing higher PAHs contents, while fried and electric oven-baked/baked foods had lower PAHs contents. The contamination of original materials by PAHs in the environment also had an important impact on the PAHs contents in cooked foods.
Article
Agriculture, Multidisciplinary
Hsinjung Chen, Jui-Min Hung, Kuo-Chiang Hsu, Pei-Ting Chuang, Chin-Shuh Chen
Summary: Breaking food residuals and using municipal solid waste were effective in enhancing biogas transformation efficiency and yield. The energy transfer efficiency value for the combined food residuals used in the study was around 23%. Alkalinity and pH were found to be two major parameters controlling the success of the transformation process.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Chow-Feng Chiang, Po-Lin Liao, Kao-Chiang Hsu, Chia-Chun Chang, Jau-Tien Lin, Deng-Jye Yang
Summary: A method using UPLC-MS/MS and a core-shell C18 column was developed to simultaneously determine 21 heterocyclic amines in 15 min. Cooking temperature and time were found to affect the HAs content in the samples, with fried foods showing higher levels. Norharman and Harman were identified as the main contributors to HAs content in all samples.
Article
Biotechnology & Applied Microbiology
Hsinjung Chen, Yi-Jyuan Chen, Hui-Ting Yang, Kuo-Chiang Hsu, Minyi Zhou, Chin-Shuh Chen, Pei-Ting Chuang
Summary: This study fully implemented the new methodologies of ISO 22000:2018 and HACCP systems in a postpartum meal organization. The impacts of these systems on the dish's end product were evaluated, and it was found that the bacterial levels decreased and the importance of rapid testing and third-party testing for Chinese herbal medicinal materials was highlighted. With the implementation of the systems, the organization's dish quality and safety improved, resulting in fewer customer complaints and increased positive feedback and recommendations.
JOURNAL OF FOOD SAFETY
(2022)
Article
Biochemistry & Molecular Biology
Cheng-Hong Hsieh, Tzu-Yuan Wang, Bo-Chen Tung, Hui-Ping Liu, Lien-Te Yeh, Kuo-Chiang Hsu
Summary: Protein hydrolysates from soy protein isolate showed the greatest inhibition of cell growth. The hydrolysates induced cell cycle arrest and apoptosis in HSC-3 cells.
Article
Biochemistry & Molecular Biology
Yi-Hsin Lo, Shun-Fa Yang, Ching-Chang Cheng, Kuo-Chiang Hsu, Yu-Syuan Chen, Yu-Ya Chen, Chun-Wei Wang, Siao-Syun Guan, Cheng-Tien Wu
Summary: This study demonstrated the beneficial effects of Nobiletin in improving the progression of chronic kidney disease. Nobiletin was found to alleviate kidney fibrosis, oxidative stress, and inflammatory response. It may serve as a potential therapeutic candidate for the treatment of progressive chronic kidney disease.
Article
Biochemistry & Molecular Biology
Cheng-Hong Hsieh, Tzu-Yuan Wang, Chuan-Chuan Hung, Chia-Ling Jao, You-Liang Hsieh, Si-Xian Wu, Kuo-Chiang Hsu
Article
Biochemistry & Molecular Biology
Cheng-Hong Hsieh, Tzu-Yuan Wang, Chuan-Chuan Hung, You-Liang Hsieh, Kuo-Chiang Hsu
Review
Medicine, General & Internal
Chia-Ling Jao, Chuan-Chuan Hung, Yu-Shan Tung, Pei-Yi Lin, Meng-Chun Chen, Kuo-Chiang Hsu
BIOMEDICINE-TAIWAN
(2015)
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.