Review
Nutrition & Dietetics
Peter Singer, Volker Richter, Konrad Singer, Iris Loehlein
Summary: Recent studies have shown fluctuations in lipids and fatty acids in processed seafood, prompting a need for further research and understanding of omega-3 fatty acid intake related to health issues.
Review
Food Science & Technology
Yi Wang, Ke Liu, Tingting Long, Jieyi Long, Ying Li, Jiaoyuan Li, Liming Cheng
Summary: Through a meta-analysis of observational studies, we found that dietary fish and marine omega-3 PUFA consumption are associated with improved cancer prognosis and reduced mortality in patients.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Oncology
Iman Moussa, Rena S. Day, Ruosha Li, Ahmed Kaseb, Prasun K. Jalal, Carrie Daniel-MacDougall, Rikita I. Hatia, Ahmed Abdelhakeem, Asif Rashid, Yun Shin Chun, Donghui Li, Manal M. Hassan
Summary: This study found an inverse association between monounsaturated fatty acid intake and hepatocellular carcinoma (HCC) risk, and a direct association between total polyunsaturated fatty acid intake and HCC risk. Omega-6 PUFA intake was directly associated with HCC risk, while long-chain omega-3 PUFA intake was inversely associated with HCC risk. No significant association was observed for saturated fat and HCC risk.
Article
Medicine, General & Internal
Diego Dominguez-Balmaseda, Jose Angel Del-Blanco-Muniz, Angel Gonzalez-de-la-Flor, Guillermo Garcia-Perez-de-Sevilla
Summary: The study compared dietary fatty acid intake between patients with chronic TTH and healthy participants, finding higher intake of saturated fatty acids (SFAs) in TTH patients. Additionally, omega-6 fatty acid intake was associated with more intense headache episodes in the TTH group.
JOURNAL OF CLINICAL MEDICINE
(2022)
Article
Nutrition & Dietetics
Bert B. Boyer, Scarlett E. Hopkins, Howard W. Wiener, Jonathan Q. Purnell, Diane M. O'Brien, Cindy X. Zhang, Joseph E. Aslan, Theresa Aliwarga, Jeremy J. Pomeroy, Kenneth E. Thummel, Hemant K. Tiwari
Summary: This study found that habitual intake of marine mammals and fish rich in n-3 PUFAs is associated with reduced systemic inflammation in Yup'ik Alaska Native adults.
JOURNAL OF NUTRITION
(2022)
Article
Agricultural Engineering
Ajeet Singh Chauhan, Anil Kumar Patel, Chiu-Wen Chen, Jo-Shu Chang, Philippe Michaud, Cheng-Di Dong, Reeta Rani Singhania
Summary: Considering the increasing health concerns, urban population tends to adopt a healthy lifestyle and incorporate nutritional food supplements to mitigate common health risks. The consumption of omega-3 and omega-6 PUFAs is on the rise, thus alternative commercial production methods are being developed. Microbial sources are emerging platforms to meet the global demand for omega PUFAs. Marine oleaginous protist Aurantiochytrium sp. has been identified as a potential source for substantial production of DHA and SFA. The objective of this research was to enhance PUFA yield by optimizing glucose concentration and nitrogen ratio. The maximum lipid and DHA yield and content were achieved at 30 g/L glucose, while the relative PUFA content was highest at 10 g/L glucose, with remaining SFA potentially usable for biodiesel.
BIORESOURCE TECHNOLOGY
(2023)
Article
Geriatrics & Gerontology
L. Kuhn, U. E. MacIntyre, C. Kotze, P. J. Becker, F. A. M. Wenhold
Summary: Dietary intake of omega-3 PUFA from fish may improve cognition in resource-limited elderly individuals.
JOURNAL OF NUTRITION HEALTH & AGING
(2022)
Article
Nutrition & Dietetics
Hong Jiang, Xin Shi, Yahui Fan, Duolao Wang, Baoyu Li, Jin Zhou, Cheng Pei, Le Ma
Summary: The study found that a high intake of dietary omega-3 PUFA or fish is associated with a reduced risk of developing AMD, particularly early and late AMD. An additional 1 g/d intake of omega-3 PUFA was associated with a 6% and 22% decrease in the risk of early and late AMD, respectively.
CLINICAL NUTRITION
(2021)
Article
Nutrition & Dietetics
Matthew P. Hooks, Sharon M. Madigan, Jayne V. Woodside, Anne P. Nugent
Summary: This study explores the dietary intake and fatty acid levels of elite female athletes, finding suboptimal intake of omega-3 polyunsaturated fatty acids. Athletes who consumed two servings of fish per week had higher fatty acid levels, while those who did not cited sensory preferences, cooking skills, and lack of knowledge as barriers to intake.
Review
Nutrition & Dietetics
Elham Yaghubi, Stefano Carboni, Rhiannon M. J. Snipe, Christopher S. Shaw, Jackson J. Fyfe, Craig M. Smith, Gunveen Kaur, Sze-Yen Tan, David Lee Hamilton
Summary: The growing population presents challenges in providing sustainable food options and reducing pressures on agricultural land and freshwater resources. Farmed mussels may offer a partial solution to reducing GHGs associated with diets, as they provide sustainable high-quality protein and essential nutrients without putting undue pressure on land or water supplies.
Article
Nutrition & Dietetics
Beate S. Solvik, Jannike Oyen, Ingrid Kvestad, Maria W. Markhus, Per M. Ueland, Adrian McCann, Tor A. Strand
Summary: An intervention of fatty fish intake in preschool children resulted in significant effects on biomarkers such as n-3 PUFAs, UIC, hair mercury, and plasma 1-MH. No or limited effects were observed on biomarkers related to micronutrient status, inflammation, or essential amino acid, choline oxidation, and tryptophan pathways.
JOURNAL OF NUTRITION
(2021)
Article
Physiology
Elena Critselis, Thomas Tsiampalis, Evangelia Damigou, Ekavi Georgousopoulou, Fotios Barkas, Christina Chrysohoou, John Skoumas, Christos Pitsavos, Evangelos Liberopoulos, Costas Tsioufis, Petros P. Sfikakis, Demosthenes Panagiotakos
Summary: This study aimed to evaluate the association between total seafood and small fish intake and the incidence and mortality of cardiovascular disease (CVD) in healthy adults. The results showed that high seafood intake was associated with a lower risk of 10-year and 20-year mortality, while high small fish intake was associated with a lower risk of 10-year incidence and mortality of CVD, especially among low-risk normotensive individuals.
FRONTIERS IN PHYSIOLOGY
(2023)
Article
Environmental Sciences
O. J. Nostbakken, J. D. Rasinger, R. Hannisdal, M. Sanden, L. Froyland, A. Duinker, S. Frantzen, L. M. Dahl, A-K Lundebye, L. Madsen
Summary: This study conducted an analysis of the nutrients and harmful substances in seafood, finding that the levels of beneficial components and potentially harmful substances in oily seafood can meet the needs of human health, providing important data support for future risk-benefit assessments.
ENVIRONMENT INTERNATIONAL
(2021)
Article
Nutrition & Dietetics
Linda Tram, Christian S. Bork, Stine K. Veno, Anne N. Lasota, Soren Lundbye-Christensen, Erik B. Schmidt, Kim Overvad
Summary: Utilizing data from the Danish Diet, Cancer and Health cohort, researchers found no significant association between intake of marine n-3 polyunsaturated fatty acids and the risk of peripheral artery disease after a 13.6-year follow-up period.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Chemistry, Medicinal
Ricardo Prego, Marcos Trigo, Beatriz Martinez, Santiago P. Aubourg
Summary: This study investigated the composition of fatty acids in canned Atlantic mackerel. It found that the canning procedure led to changes in the levels of different fatty acids, with a decrease in saturated fatty acids and an increase in polyunsaturated fatty acids and total omega 3 fatty acids. The choice of packaging media, such as sunflower oil or olive oil, also affected the fatty acid composition. However, prior frozen storage did not have a significant effect.
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.