Article
Food Science & Technology
Consiglia Longobardi, Sara Damiano, Gianmarco Ferrara, Serena Montagnaro, Valentina Meucci, Luigi Intorre, Samanta Bacci, Luigi Esposito, Nadia Piscopo, Antonio Rubino, Antonio Raffaele, Salvatore Florio, Roberto Ciarcia
Summary: This study conducted the first assessment of the concentrations of ZEN and its metabolites in different tissues of wild boars in the Campania region of Italy. The results showed the presence of ZEN and alpha-Zearalenol in most of the samples, highlighting the importance of monitoring these mycoestrogens.
Article
Food Science & Technology
Magdalena Gajecka, Michal S. Majewski, Lukasz Zielonka, Waldemar Grzegorzewski, Ewa Onyszek, Sylwia Lisieska-Zolnierczyk, Jerzy Juskiewicz, Andrzej Babuchowski, Maciej T. Gajecki
Summary: The study reveals that the carry-over of ZEN and its metabolites to the myocardium is a highly individualized process, even occurring at very low concentrations. Different doses of ZEN have varying effects on the vascular response in porcine coronary arteries, with a dose of 5 μg/kg having no negative impact on the vascular system.
Article
Food Science & Technology
Yaoyin Pan, Chendi Liu, Jiguo Yang, Yuqian Tang
Summary: This study developed a new degradation method for Zearalenone (ZEN) using specific microorganisms to produce less toxic target products, such as beta-Zearalenol (beta-ZOL), which has the potential for detoxification applications.
Article
Agronomy
DoSu Park, So-Young Park, Kwang-Hyeon Liu, Kang-Mo Ku
Summary: It was found that the optimal concentration of allyl isothiocyanate (AITC) for blackberry treatment to reduce B. cinerea contamination and extend the fruit shelf-life was 2 mu L L-1. Additionally, the red color of blackberry was correlated with LPC and phatidylcholine, which can serve as a good indicator of reduced cell membrane integrity.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Monika Okulicz, Iwona Hertig, Tomasz Szkudelski
Summary: Allyl isothiocyanate (AITC), a compound found in Brassica family plants, has shown diverse effects including anti-cancer, cardioprotective, neuroprotective, and anti-obesity abilities. However, in a diabetic rat model induced by a high fat diet and streptozotocin, AITC caused adverse effects such as decreased thyroid hormones, lipid disorders, and pancreatic hypertrophy. Although AITC lowered blood glucose levels and improved insulin sensitivity, its adverse effects on lipids and hormones may limit its potential as an anti-diabetic compound.
Article
Agronomy
Wantong Jia, Huilin Yu, Jinyu Fan, Jiyue Zhang, Hongyu Pan, Xianghui Zhang
Summary: Our study investigated the role of histidine kinases in Cochliobolus heterostrophus. Deletion of the HK coding gene ChNIK1 increased the sensitivity of the fungus to A-ITC. Other HK genes did not affect A-ITC sensitivity, but were essential for conidiation and response to other stress factors.
PEST MANAGEMENT SCIENCE
(2023)
Article
Food Science & Technology
Hongxia Tan, Hongyuan Zhou, Ting Guo, Yuhao Zhang, Liang Ma
Summary: The study revealed that hidden zearalenone in maize and maize-products can be converted into its free form by in vitro digestion, leading to a higher total detectable zearalenone amount. This suggests that the total zearalenone content in maize products might be underestimated due to the presence of zein-bound zearalenone.
Article
Biotechnology & Applied Microbiology
Bolei Yang, Li Li, Hairong Geng, Chenxi Zhang, Gang Wang, Shuo Yang, Sheng Gao, Yueju Zhao, Fuguo Xing
Summary: This study evaluated the inhibitory effect of allyl-isothiocyanate (AITC) and benzyl-isothiocyanate (BITC) on the growth and Ochratoxin A (OTA) production of Aspergillus ochraceus, A. carbonarius, and A. niger. The results showed that AITC and BITC could effectively inhibit the fungal growth and OTA production, with varying degrees of impact on different species of fungi.
Article
Food Science & Technology
Holger Hoffmann, Lars Andernach, Clemens Kanzler, Franziska S. Hanschen
Summary: A novel type of glucosinolate degradation product was identified in this study, and its formation mechanism was proposed. Furthermore, the content of two isothiocyanate derivatives was quantified in boiled cabbage samples.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Ivana Vrca, Josipa Scurla, Nives Kevic, Franko Burcul, Vedrana Cikes Culic, Ivana Bocina, Ivica Blazevic, Andre Bratanic, Tea Bilusic
Summary: Mustard seeds are used as food and spice due to their nutritive value and biologically active compounds. The main volatile compound identified is allyl isothiocyanate, which shows significant antiproliferative activity against cancer cell lines.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Rosana Colussi, Wyller Max Ferreira da Silva, Barbara Biduski, Shanise Lisie Mello El Halal, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Summary: This study found that encapsulating low concentrations of AITC in zein fiber holds promise for maintaining the quality of strawberries. The efficiency of AITC encapsulation in zein fiber is higher when lower concentrations (4%) are used. However, increasing AITC concentration saturates the medium and reduces fruit quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Amanda Moller, Cortney Leone, Jasmine Kataria, Gaganpreet Sidhu, Estefania Novoa Rama, Brenda Kroft, Harshavardhan Thippareddi, Manpreet Singh
Summary: Approximately 3.7% of poultry meat is lost annually due to spoilage in the United States. This study aimed to evaluate the effectiveness of a layered carrageenan/chitosan coating combined with allyl isothio-cyanate (AITC) against microbial growth and non-microbial quality indicators in stored chicken breast. The combined coating with 20 and 200 ppm AITC effectively reduced yeast and mold populations, delayed aerobic spoilage, and maintained pH levels. It also prevented decreases in lightness values and did not impact rancidity, showing potential as antimicrobial packaging for extending the shelf life of fresh poultry.
Article
Food Science & Technology
Amanda Moller, Cortney Leone, Jasmine Kataria, Gaganpreet Sidhu, Estefania Novoa Rama, Brenda Kroft, Harshavardhan Thippareddi, Manpreet Singh
Summary: This study investigated the effectiveness of carrageenan/chitosan coating in combination with allyl isothiocyanate (AITC) against Salmonella Typhimurium and Campylobacter coli on fresh chicken breasts. The results showed that the combination of the coating and AITC treatment significantly reduced the bacterial populations and demonstrated potential as an antimicrobial additive.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sabrina Eib, Desiree Janet Schneider, Oliver Hensel, Ingrid Seuss-Baum
Summary: The study found that the concentration of allyl isothiocyanate and the composition of carrier matrices affect the perceived pungency intensity and time course of perception. Increasing concentrations of allyl isothiocyanate led to an increase in pungency intensity and duration of perception. Allyl isothiocyanate was perceived to last longer in water-based carrier matrices compared to oil- and mustard-based carriers.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Immunology
Wen-Tao Zhu, Chen-Hui Li, Ting-Ting Dai, Fu-Lin Tao, Meng-Wen Wang, Chong-Yang Wang, Zhi-Li Han, Nian-Xia Sun, Ya-Nan Zhao, Dian-Lei Wang
Summary: Allyl isothiocyanate (AITC) improves lung function and pathological injury in COPD rats, reduces inflammatory response levels, improves lipid metabolism disorder, and reverses the down-regulation of related gene expression and function induced by cigarette smoke extract.
INTERNATIONAL IMMUNOPHARMACOLOGY
(2021)
Review
Food Science & Technology
Gabriela Maia Danielski, Alberto Goncalves Evangelista, Fernando Bittencourt Luciano, Renata Ernlund Freitas de Macedo
Summary: Meat and meat products are susceptible to pathogenic or spoilage bacteria, causing economic losses and public health threats. Non-conventional microorganisms and biometabolites have potential for bio protection, improving the quality and safety of meat products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Jessica Audrey Feijo Correa, Tiago de Melo Nazareth, Giuseppe Meca, Fernando Bittencourt Luciano
Summary: This study developed a rapid and affordable bacterial screening assay for detecting ochratoxin A (OTA) degradation capability, saving costs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Paula Llorens, Renata Pietrzak-Fiecko, Juan Carlos Molto, Jordi Manes, Cristina Juan
Summary: Validated extraction methods are necessary for obtaining suitable bioaccessibility studies of mycotoxins in bakery products. The bakery industry produces bread with different ingredients to enrich its nutritional properties and protect it from fungal growth. Therefore, an extraction method was developed to analyze the legislated mycotoxins in digested phases of two types of bread.
Article
Food Science & Technology
Raquel Torrijos, Tiago de Melo Nazareth, Pilar Vila-Donat, Jordi Manes, Giuseppe Meca
Summary: This study investigated the antifungal properties of fermented mustard extracts against Fusarium fungus. The fermented yellow mustard, fermented by L. plantarum strains, showed significant inhibition of Fusarium species growth in vitro. Additionally, the fermented mustard extract demonstrated strong antimycotoxigenic activity, significantly reducing the content of FB1 and completely eliminating FB2 in contaminated corn ears.
Article
Food Science & Technology
Tiago Melo Nazareth, Raquel Torrijos, Karla Paiva Bocate, Jordi Manes, Fernando Bittencourt Luciano, Giuseppe Meca, Pilar Vila-Donat
Summary: The present study describes the manufacture of an antifungal device composed of oriental mustard flour and hydroxyethyl-cellulose (H-OMF) and evaluates its efficacy in inhibiting Aspergillus flavus growth and aflatoxin B1 (AFB(1)) production in almonds. The device showed significant antifungal activity and could effectively reduce the population of A. flavus and the production of AFB(1) in almonds.
Article
Food Science & Technology
Laura Escriva, Fojan Agahi, Pilar Vila-Donat, Jordi Manes, Giuseppe Meca, Lara Manyes
Summary: The presence of mycotoxins in cereals and cereal products is a significant issue. This study evaluated the bioaccessibility of aflatoxin B-1 (AFB1) and ochratoxin (OTA) in bread and investigated the effects of milk whey and pumpkin in reducing mycotoxins bioaccessibility. The results showed that pumpkin powder was the most effective in reducing AFB1 and OTA bioaccessibility, followed by whey, fermented whey, and the combination of pumpkin-fermented whey. These findings suggest that pumpkin and milk whey could be potential bioactive ingredients for the bakery industry.
Correction
Agriculture, Multidisciplinary
Lucas F. Lopes, Keliani Bordin, Gabriel H. C. de Lara, Federica Saladino, Juan M. Quiles, Giuseppe Meca, Fernando B. Luciano
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Toxicology
Mercedes Taroncher, Yelko Rodriguez-Carrasco, Francisco J. Barba, Maria Jose Ruiz
Summary: This study evaluated the cytotoxicity and inflammatory response of freeze-dried microalgae. Results showed that Tetraselmis chuii extract increased cell viability and up-regulated the expression of inflammatory genes.
TOXICOLOGY MECHANISMS AND METHODS
(2023)
Article
Food Science & Technology
Mercedes Taroncher, Fiona Halbig, Yelko Rodriguez-Carrasco, Maria-Jose Ruiz
Summary: The antioxidant defense system in HepG2 cells was evaluated against oxidative stress induced by T-2 toxin and its metabolites. The study found that the antioxidant enzymes system can alleviate the damage caused by T-2 and its metabolites in HepG2 cells.
Article
Neurosciences
Marialuce Giorgini, Mercedes Taroncher, Maria-Jose Ruiz, Yelko Rodriguez-Carrasco, Josefa Tolosa
Summary: The Varroa destructor parasite is the main cause of varroasis, the most destructive disease in honeybees worldwide. Different insecticides/acaricides are used to control these parasitic diseases, with amitraz being the most commonly used due to its high efficacy. However, the accumulation of pesticides in hive products and their potential impact on honeybee health has become a concern.
Article
Biochemistry & Molecular Biology
Mercedes Taroncher, Yelko Rodriguez-Carrasco, Francisco J. Barba, Maria-Jose Ruiz
Summary: A large amount of fish side streams are produced each year, causing significant economic and environmental issues. The study aimed to isolate high-value compounds from fish by-products and determine their effects on cell proliferation, as well as the influence of minerals and metals and the potential enhancement of cell proliferation by dietary antioxidants. The results showed negative effects on cell proliferation at high concentrations of hydrolyzed fish protein and collagen samples. However, pre-treatment with certain antioxidants increased cell proliferation. The highest mineral concentrations were found for P, Ca, and Mg, while metals appeared at almost undetectable levels in bioavailable fractions.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Marialuce Giorgini, Mercedes Taroncher, Josefa Tolosa, Maria-Jose Ruiz, Yelko Rodriguez-Carrasco
Summary: The decreasing bee population caused by Varroa destructor parasite poses a threat to the production of bee-products, which are in high demand. Beekeepers commonly use the pesticide amitraz to minimize the negative effects of this parasite. This study aims to determine the toxic effects of amitraz and its metabolites in HepG2 cells, analyze their presence in honey samples, investigate their stability under heat treatments in the honey industry, and explore their relationship with the production of 5-hydroxymethylfurfural (HMF). The results show that amitraz and its metabolites have significant cytotoxic and oxidative stress effects. Residues of amitraz and its main metabolite, 2,4-Dimethylaniline (2,4-DMA), were found in analyzed honey samples. Furthermore, both amitraz and HMF showed instability even under moderate heat treatments, with HMF concentration positively correlated with the severity of heat treatment.
Article
Food Science & Technology
Tiago de Melo Nazareth, Jorge Calpe, Carlos Luz, Jordi Manes, Giuseppe Meca
Summary: This study aimed to isolate, identify, characterize, and quantify novel lactic acid bacteria (LAB) with antifungal activity from natural sources and develop a meat product ingredient. The screening process involved assessing the antifungal activity of isolated bacteria using overlay and agar diffusion assays. The most active bacteria-free supernatants (BFS) were further quantified using the microdilution method. A meat broth with high antifungal activity was selected for ingredient preparation, and antifungal compounds were identified in the fermented meat broth. Lactiplantibacillus plantarum and Pediococcus pentosaceus were the most promising LAB, with P. pentosaceus C15 producing nonanoic acid and phenyl ethyl alcohol, as well as higher levels of lactic and acetic acid.
Article
Food Science & Technology
Francisco J. Marti-Quijal, Noelia Pallares, Katarzyna Dawidowicz, Maria-Jose Ruiz, Francisco J. Barba
Summary: This study investigated the efficiency of supercritical fluid extraction (SFE) in recovering minerals, pigments, and antioxidant compounds from spirulina microalgae. SFE was found to improve the extraction of phycocyanin, chlorophyll a, carotenoids, and certain fatty acids. Phenolic profiles were identified, and SFE extract showed improved cell viability. SFE provides a sustainable method for extracting high-added-value compounds, but the presence of potential contaminants like lead needs to be controlled.
Article
Biology
Marcia Regina Beux, Suelen Avila, Monica Surek, Keliani Bordin, Jaqueline Leobet, Fabiana Barbieri, Sila Mary Rodrigues Ferreira, Edvaldo Antonio Ribeiro Rosa
Summary: This study analyzed the microbial community in the nest pots of Tetragonisca angustula bees and found various bacteria and yeast species. Bacillus was the dominant bacteria in honey and pollen, while Z. bailli was the dominant yeast in pollen and S. meliponinorum was the dominant yeast in honey.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(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.
