Article
Food Science & Technology
Teresa Bonifacio-Lopes, Marcelo D. Catarino, Ana A. Vilas-Boas, Tania B. Ribeiro, Debora A. Campos, Jose A. Teixeira, Manuela Pintado
Summary: This study demonstrated that flours obtained from Brewer's spent grain (BSG) solid residues through solid-liquid extraction (SLE) and ohmic heating extraction (OHE) promoted the growth of probiotic bacteria, modulation of beneficial strains, production of short chain fatty acids, and antioxidant environment associated with the released phenolic compounds, suggesting their potential positive effects on gut microbiota and human health.
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
Food Science & Technology
Benjamin Vazquez-Rodriguez, Liliana Santos-Zea, Erick Heredia-Olea, Laura Acevedo-Pacheco, Arlette Santacruz, Janet A. Gutierrez-Uribe, Lucia Elizabeth Cruz-Suarez
Summary: The hydroethanolic extract of Silvetia compresssa, rich in phlorotannins and polysaccharides, showed potential to promote the growth of probiotic bacteria and synthesis of short-chain fatty acids in early colon fermentation, resulting in an improved human gut microbiota.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Chemistry, Applied
Duygu Agagunduz, Gizem Ozata-Uyar, Betul Kocaadam-Bozkurt, Aycil Ozturan-Sirin, Raffaele Capasso, Saphwan Al -Assaf, Fatih Ozogul
Summary: Food hydrocolloids are versatile natural food ingredients that can be naturally present or added as functional food ingredients or additives. Recent research suggests that certain hydrocolloids can significantly alter the gut microbiota and have positive effects on health. Therefore, investigating the benefits and side effects on the gut may be useful when exploring the health and safety effects of using hydrocolloids as food additives.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Lezhen Dong, Chuan Qin, Ying Li, Zufang Wu, Lianliang Liu
Summary: This study aimed to investigate the beneficial effect of oat phenolic compounds (OPC) in improving metabolic syndrome. The study found that OPC can regulate metabolites and gut microbiota composition, alleviating metabolic syndromes caused by high-fat dietary feeding. In addition, the study also revealed that high-fat diet can disrupt gut microbiota composition, while OPC treatment can improve this negative effect.
Article
Microbiology
Pil Soo Kim, Na-Ri Shin, Jae-Bong Lee, Min-Soo Kim, Tae Woong Whon, Dong-Wook Hyun, Ji-Hyun Yun, Mi-Ja Jung, Joon Yong Kim, Jin-Woo Bae
Summary: This study comprehensively characterized gut bacterial communities in fish, revealing that the dominant phyla were Proteobacteria and Firmicutes. The gut microbiota in fish was more strongly influenced by host habitat than by host taxonomy or trophic level.
Article
Food Science & Technology
Tong Zhu, Baixi Zhang, Yan Feng, Zhaofeng Li, Xiaoshu Tang, Xiaofeng Ban, Haocun Kong, Caiming Li
Summary: This study compared the effects of three cyclodextrins (CDs) on high-fat diet-fed mice and found that different CDs can prevent fat accumulation and regulate gut microbiota through different mechanisms. These findings provide new potential strategies for obesity prevention.
Review
Food Science & Technology
Laura-Berenice Olvera-Rosales, Alma-Elizabeth Cruz-Guerrero, Esther Ramirez-Moreno, Aurora Quintero-Lira, Elizabeth Contreras-Lopez, Judith Jaimez-Ordaz, Araceli Castaneda-Ovando, Javier Anorve-Morga, Zuli-Guadalupe Calderon-Ramos, Jose Arias-Rico, Luis-Guillermo Gonzalez-Olivares
Summary: The gut microbiota is essential for understanding the metabolism of important bacteria and their relationship with human health. Changes in gut microbiota composition may contribute to diseases like diabetes and obesity. Recent studies have focused on the direct relationship between gut microbiota and specific health conditions, as well as the impact of diet on microbiota composition.
Article
Food Science & Technology
Xinyue Dong, Yueyue Liu, Xingbin Yang, Ting Li
Summary: The gut microbiome, influenced by genetic and dietary factors, plays a critical role in human health and disease. miRNAs, both derived from diet and the host, can affect the growth of gut microbes through extracellular vesicles (EVs). This has potential implications for precision nutrition, disease management, and personalized treatment.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Jamil Ahmad, Imran Khan, Gokhan Zengin, Mohamad Fawzi Mahomoodally
Summary: Obesity is a global public health burden with complex etiology. Different approaches are available to treat and manage obesity, but they have limitations and adverse effects. Gut microbiota is a novel target for obesity treatment. Dietary factors, including diet, prebiotics, and probiotics, may be important for gut microbiota health and obesity management. This review provides an overview of the role of gut microbiota in obesity and the importance of dietary factors.
Review
Chemistry, Medicinal
Leander Corrie, Ankit Awasthi, Jaskiran Kaur, Sukriti Vishwas, Monica Gulati, Indu Pal Kaur, Gaurav Gupta, Nagavendra Kommineni, Kamal Dua, Sachin Kumar Singh
Summary: Polycystic Ovarian Syndrome (PCOS) is a group of symptoms that increase the risk of various diseases, including type 2 diabetes, cardiovascular disease, and cancer. Currently, there are no effective and safe methods to treat all the pathological symptoms of PCOS. The gut microbiota plays an important role in the incidence and progression of PCOS. Many dietary plants, prebiotics, and probiotics have been reported to improve PCOS symptoms. This comprehensive review focuses on the use of polyphenols, probiotics, and fecal microbiota therapy to modify the gut microbiota and treat PCOS.
Article
Agriculture, Multidisciplinary
Lei Wang, Rui Cheng, Xiaqing Sun, Yang Zhao, Wenhao Ge, Yunxia Yang, Yan Gao, Zhao Ding, Junhao Liu, Jianfa Zhang
Summary: Oligosaccharides, such as the homogeneous oligooctasaccharide riclinoctaose, have notable biological properties including the regulation of intestinal microbiota. Dietary riclinoctaose was found to significantly alter the gut microbiota of mice, promoting beneficial bacteria growth while decreasing harmful bacteria abundance. Additionally, riclinoctaose led to a significant increase in short-chain fatty acids in the cecum, suggesting its potential as a prebiotic for functional foods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Chen Wang, Junying Bai, Botao Wang, Leilei Yu, Fengwei Tian, Jianxin Zhao, Hao Zhang, Huayi Suo, Wei Chen, Qixiao Zhai
Summary: The prebiotic stachyose, extracted from plants, has been found to alleviate intestinal inflammation by regulating gut microbiota. Its administration can restore body weight, protect against colonic tissue damage, reduce pro-inflammatory cytokines levels, and reverse histological abnormalities in ulcerative colitis mice. Furthermore, stachyose can restore disturbed intestinal bacteria and alter serum metabolites against inflammatory responses in colitis mice. These findings provide a strong foundation for future studies on the protective role of stachyose in maintaining intestinal homeostasis.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Biotechnology & Applied Microbiology
Jingyi Yuan, Song Qin, Shanliang Hu, Zhengyi Liu, Yipeng Song, Lili Li
Summary: Recent studies have shown that prebiotics can improve metabolic disorders such as obesity by modulating the composition of the gut microbiota. In particular, prebiotic blends supplementation increased beneficial bacteria and decreased harmful bacteria compared to antibiotic treatment, while also regulating the levels of microbial metabolites.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Review
Nutrition & Dietetics
Giovanna Alexandre Fabiano, Leila Marie Shinn, Adriane Elisabete Costa Antunes
Summary: The gut microbiota, influenced by the host's diet, plays a crucial role in digestion, disease prevention, and various diseases when dysregulated. A healthy diet, rich in fiber like oats, positively affects the gut microbiota and its composition. Oat consumption has been associated with beneficial microorganisms and their metabolites, including short-chain fatty acids.
Article
Biotechnology & Applied Microbiology
Yueqi Li, Yingdi Li, Ruoyun Li, Lianliang Liu, Yingjie Miao, Peifang Weng, Zufang Wu
Summary: Under acetic acid stress, the transcriptome of I. orientalis 166 showed significant upregulation of genes involved in ergosterol biosynthesis and energy metabolism, as well as the upregulation of molecular chaperones Hsp70/Hsp90 for protein degradation.
INTERNATIONAL MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Guo Yang, Qianqian Lu, Lei Cui, Manli Zong, Yuxing Guo, Lianliang Liu, Daodong Pan, Zhen Wu
Summary: This study investigates the fatty acid profiles of fermented milk by different strains of probiotics and confirms the strain difference on polyunsaturated fatty acid profiles. It found that fermented milk by L. plantarum A3 with a specific fermentation starter ratio can promote hydrolysis of lipase and produce more polyunsaturated fatty acids. The study also reveals the anti-inflammatory potential of the fatty acid profiles in fermented milk products.
Article
Agricultural Engineering
Xiaohui Zhang, Yuanrong Zheng, Mukesh Kumar Awasthi, Changyu Zhou, Francisco J. Barba, Zhendong Cai, Lianliang Liu, Eldon R. Rene, Daodong Pan, Jinxuan Cao, Raveendran Sindhu, Qiang Xia
Summary: This study explored the feasibility of thermosonication (TS)-prestressed inoculum with different fermentation patterns for regulating microbial acidification kinetics. The results showed that TS treatment could enhance or inhibit the acidification capability of Lactobacillus plantarum A3 without affecting the growth of other strains. Lactic acid was found to be the major contributing factor responsible for TS-induced acidification modifications.
BIORESOURCE TECHNOLOGY
(2022)
Article
Chemistry, Applied
Jingshun Zhang, Qin Chen, Ying Zhou, Yunzhen Zhang, Yiping Ren, Lianliang Liu
Summary: This study established an ultra-high performance liquid chromatography mass spectrometry method for the quantitative determination of bovine IgG subtypes in dairy products. The method utilized high-resolution mass spectrometry to confirm the specificity and stability of theoretical peptides. Characteristic peptides were screened for the quantitative analysis of bovine IgG subtypes. Isotope-labeled peptides were used to correct matrix effects. The method showed high accuracy and reliability.
Article
Agriculture, Dairy & Animal Science
Lifeng Lao, Guo Yang, Ao Zhang, Lianliang Liu, Yuxing Guo, Liwei Lian, Daodong Pan, Zhen Wu
Summary: Fatty acids from milk fermentation by lactic acid bacteria have anti-inflammatory properties and can attenuate the inflammatory response in colitis. They also regulate the gut microbiota by enriching the abundance of probiotics such as Akkermansia and Lactobacillus.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Han Hu, Huihui Lin, Lei Xiao, Minqi Guo, Xi Yan, Xueqian Su, Lianliang Liu, Shangyuan Sang
Summary: This study showed that the addition of wheat bran and oat bran negatively affected the texture and color of bread, while the addition of beta-glucan did not have a significant impact. The beta-glucan in oat bran may be the key component in reducing the glycemic index of whole oat bread.
Article
Chemistry, Applied
Yahui Liu, Peifang Weng, Yanan Liu, Zufang Wu, Lei Wang, Lianliang Liu
Summary: Citrus fruits are rich in bioactive substances such as pectin, which can be extracted and modified using green techniques to improve their functional properties. This paper compares different extraction and modification techniques for pectin and summarizes the recent advances in citrus pectin for micro/nano-delivery systems construction and application, providing a reference for future utilization.
FOOD HYDROCOLLOIDS
(2022)
Article
Cell Biology
Jiaqing Hao, Rong Jin, Jun Zeng, Yuan Hua, Matthew S. Yorek, Lianliang Liu, Anita Mandal, Junling Li, Huaiyu Zheng, Yanwen Sun, Yanmei Yi, Di Yin, Qi Zheng, Xiaohong Li, Chin K. Ng, Eric C. Rouchka, Nejat K. Egilmez, Ali Jabbari, Bing Li
Summary: Fats are essential in healthy diets, but their impact on immune cell function and overall health is not well understood. A study showed that omega-3 fatty acids in fish oil can induce hair loss in mice by affecting macrophage function and TNF-a signaling. This study highlights the importance of E-FABP as a lipid sensor in regulating macrophage function and skin health.
Review
Chemistry, Applied
Lezhen Dong, Ying Li, Qin Chen, Yahui Liu, Zhaohui Qiao, Shangyuan Sang, Jingshun Zhang, Shengnan Zhan, Zufang Wu, Lianliang Liu
Summary: This article systematically discusses the content, influencing factors, inhibition mechanism and levels of advanced glycosylation end products (AGEs) in milk and dairy products under different processing conditions. Different processing techniques have a significant effect on AGEs content, and the article also explores the impact of gut microbiota on AGEs metabolism. The research provides suggestions for AGEs mitigation strategies to optimize dairy production.
Correction
Biotechnology & Applied Microbiology
Yueqin Li, Yingdi Li, Ruoyun Li, Lianliang Liu, Yingjie Miao, Peifang Weng, Zufang Wu
INTERNATIONAL MICROBIOLOGY
(2022)
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.
