Article
Food Science & Technology
Mariana Araujo Vieira do Carmo, Marina Fidelis, Pollyanna Francielli de Oliveira, Lais Quellen Feitoza, Marcos Jose Marques, Eric Batista Ferreira, Won Young Oh, Fereidoon Shahidi, Jarkko Hellstrom, Leonardo Augusto Almeida, Romulo Dias Novaes, Daniel Granato, Luciana Azevedo
Summary: The study demonstrated that Jabuticaba seed extract (LJE) may provide chemopreventive protection against colon cancer development by reducing inflammation and increasing proapoptotic pathways.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Huawei Zeng, Bryan D. Safratowich, Wen-Hsing Cheng, Andrew D. Magnuson, Matthew J. Picklo
Summary: High-fat diet-induced obesity is a risk factor for colon cancer. A study found that mice fed a high-fat diet exhibited different fecal metabolomic profiles after AOM treatment. Accumulation of specific fecal lipid species may alter the overall metabolism during colon tumorigenesis.
Article
Food Science & Technology
Yuko Murase Hetrick, Meseret Fesseha, Mee Young Hong
Summary: This study showed that watermelon powder and L-arginine supplementation can reduce the risk of colorectal cancer by upregulating gene expression of cell cycle regulators, leading to decreased proliferation and inhibition of aberrant crypt foci formation in all anatomical regions of the colon.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Nutrition & Dietetics
Luane Aparecida do Amaral, Taina da Silva Fleming de Almeida, Gabriel Henrique Oliveira de Souza, Adrivanio Baranoski, Rafael Souza Maris, Felipe Francisco Bittencourt Junior, Bruna Paola Murino Rafacho, Antonio Carlos Duenhas Monreal, Candida Aparecida Leite Kassuya, Andreia Conceicao Milan Brochado Antoniolli-Silva, Elisvania Freitas dos Santos, Rodrigo Juliano Oliveira
Summary: The study aimed to formulate a natural fiber-rich food product (NFRFP) for colorectal cancer prevention and evaluate its safety and effects in a preclinical model. Results showed that NFRFP exhibited a chemopreventive effect and reduced the incidence of aberrant crypts in the colon.
Article
Medicine, General & Internal
Marek Kowalczyk, Lukasz Klepacki, Ewa Zielinski, Waldemar Kurpiewski, Krzysztof Zinkiewicz, Lukasz Dysko, Wieslaw Pesta
Summary: Smoking has a significant influence on the occurrence of precursors and advanced colorectal cancer. Smokers have a greater number of ACFs in the rectum, with the most common type being hyperplastic ACF. As age increases, the likelihood of developing ACFs and colon polyps is higher in smokers than non-smokers.
JOURNAL OF CLINICAL MEDICINE
(2021)
Article
Food Science & Technology
Weerachai Chantana, Rentong Hu, Songphon Buddhasiri, Parameth Thiennimitr, Payungsak Tantipaiboonwong, Teera Chewonarin
Summary: This study investigated the chemoprotective action of perilla frutescens (PF) seed residue crude ethanolic extract (PCE) on the promotion stage of colon carcinogenesis and cell culture models. The results showed that PCE reduced the number of aberrant crypt foci (ACF) and decreased pro-inflammatory cytokines. PCE could also modulate inflammation in macrophage cells and suppress cancer cell proliferation induced by inflammation.
Article
Pathology
Sara Gomes Espirito Santo, Tereza Cristina Da Silva, Bruno Cogliati, Luis Fernando Barbisan, Guilherme Ribeiro Romualdo
Summary: Colorectal cancer is a leading cause of cancer-related deaths globally and is characterized by preneoplastic aberrant crypt foci (ACF) as an early manifestation. The role of Panx1 protein, which forms hemichannels, in colon carcinogenesis has not been explored. This study found that Panx1 knockout increased genotoxicity, oxidative stress, and apoptosis in the colon. Moreover, Panx1 knockout led to an increase in ACF development. Overall, these findings suggest a protective role of Panx1 in preventing the development of preneoplastic ACF during chemically induced colon carcinogenesis.
INTERNATIONAL JOURNAL OF EXPERIMENTAL PATHOLOGY
(2023)
Article
Food Science & Technology
Tian Liu, Yufeng Zhou, Dianxing Wu, Qihe Chen, Xiaoli Shu
Summary: Germinated high-resistant starch rice shows improved eating quality and increased nutrition and functional substances. It has the potential to be used as antioxidant, hypolipidaemic, and immune-enhancing ingredients in the food industry.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Mehnaza Manzoor, Jagmohan Singh, Adil Gani
Summary: Apple seed flours have high oil and protein content, making them suitable for formulating protein-enriched foods. The techno-functional attributes of Red Delicious seed flour were significantly higher than those of Golden Delicious.
SCIENTIFIC REPORTS
(2021)
Article
Medicine, General & Internal
Marek Kowalczyk, Dawid Sigorski, Lukasz Dysko, Ewa Zielinski, Dana Zupanovich Lucka, Lukasz Klepacki
Summary: The study aimed to evaluate the chemopreventive effect of low dose ASA on ACF and adenoma development. The results showed that patients who took low dose ASA for a long period of time had fewer ACFs and adenomas.
MEDICINA-LITHUANIA
(2022)
Article
Oncology
Takuma Higurashi, Keiichi Ashikari, Shigeki Tamura, Yusuke Saigusa, Tomohiro Takatsu, Noboru Misawa, Tsutomu Yoshihara, Tetsuya Matsuura, Akiko Fuyuki, Hidenori Ohkubo, Takaomi Kessoku, Kunihiro Hosono, Masato Yoneda, Atsushi Nakajima
Summary: This study aimed to investigate the therapeutic effect and safety of LTRAs on the formation of colonic aberrant crypt foci (ACF). The results showed that compared to the observation group, the number of ACFs in the LTRA group significantly decreased at 8 weeks, and no severe adverse events were observed. This is the first study to explore the effect of LTRAs on human colonic ACF formation, indicating that LTRAs may be potential candidates for chemoprevention in colorectal cancer.
CANCER PREVENTION RESEARCH
(2022)
Article
Food Science & Technology
Rita Beltrao Martins, Raquel Garzon, Jose Alcides Peres, Ana I. R. N. A. Barros, Anabela Raymundo, Cristina M. Rosell
Summary: This study explored the effect of acorn flour and sourdough on rice-based gluten-free bread. The results showed that the addition of acorn flour and sourdough improved the structural characteristics of the dough and bread, as well as increased the mineral content and antioxidant activity of the bread, enhancing its nutritional profile.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yujie Li, Shaokang Liu, Jianxiong Hao, Huan Rao, Dandan Zhao, Xueqiang Liu
Summary: This study investigated the antioxidant activity of germinated sesame seeds treated with slightly acidic electrolytic water (SAEW) and found that low concentrations of SAEW inhibited sesame germination, while high concentrations promoted germination. Moderate concentrations of SAEW had no significant effect on the growth of sesame, but positively influenced the antioxidant activity of seed germination by promoting phenolic compound synthesis and enhancing antioxidant enzyme activities. The most prominent antioxidant capacity was observed with SAEW at a concentration of 30 mg/L ACC.
Article
Multidisciplinary Sciences
Rentong Hu, Weerachai Chantana, Pornsiri Pitchakarn, Subhawat Subhawa, Bhanumas Chantarasuwan, Piya Temviriyanukul, Teera Chewonarin
Summary: This study investigated the preventive action of Ficus dubia latex extract (FDLE) on rat colorectal carcinogenesis and its mechanisms. The results showed that FDLE could reduce the level of MAM in rat colonic lumen and inhibit DNA methylation in colonic mucosal cells. Additionally, FDLE modulated inflammation and suppressed the growth of aberrant colonic mucosal cells, leading to the retardation of ACF multiplicity.
SCIENTIFIC REPORTS
(2022)
Article
Multidisciplinary Sciences
Jeonghee Han, Jong Ho Kim, Jin-Won Lee, Sang Hyup Han, Haesung Kim
Summary: This study found that the use of metformin before preoperative CCRT is significantly associated with good tumor response in rectal cancer.
SCIENTIFIC REPORTS
(2022)
Review
Food Science & Technology
Leonardo do Prado-Silva, Guilherme T. P. Brancini, Gilberto U. L. Braga, Xinyu Liao, Tian Ding, Anderson S. Sant'Ana
Summary: Antimicrobial photodynamic treatment (aPDT) is a light-based method for inactivating microorganisms, with a low risk of resistance development due to its multitarget mode of action. Efficiency can be affected by various factors such as type and characteristics of the photosensitizer, light source, food surface geometry, environment, and microbial characteristics. Studies have shown significant antimicrobial effects, even in complex food matrices, suggesting potential applications in the agri-food sector.
Article
Food Science & Technology
Thaisa de Menezes Alves Moro, Ana Paula Aparecida Pereira, Aline Sousa Lopes, Glaucia Maria Pastore, Maria Teresa Pedrosa Silva Clerici
Summary: This study evaluated the retention of functional compounds in burdock root-derived products after thermal processing. The results showed that thermal treatment significantly reduced the content of total phenolics, antioxidant capacity, and total fructooligosaccharides in burdock-derived products.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Chemistry, Medicinal
Mario F. C. Santos, Marcela A. M. Moreira, Tatiane C. S. Maiolini, Danielle F. Dias, Daniela A. Chagas-Paula, Luciana Azevedo, Marisi G. Soares
Summary: This study investigated the anti-inflammatory properties of extracts, fractions, and isolated compound ergosterol peroxide from Sclerotinia sclerotiorum. The results showed that the hexane fraction and ergosterol peroxide exhibited significant inhibition of ear edema and neutrophil recruitment, indicating anti-inflammatory activity.
NATURAL PRODUCTS JOURNAL
(2022)
Article
Food Science & Technology
Alexis Calderon, Sebastian Bonilla, Marcio Schmiele, Danny Navarrete, Maria Gabriela Vernaza
Summary: The study investigated the changes in nutritional and quality characteristics of bread with the addition of lupin flour, yeast extract, and guar gum. The results showed that lupin flour increased protein content, water absorption, and pH of the dough. However, high levels of lupin flour reduced the specific volume of the bread. Moreover, high levels of yeast extract decreased satisfaction for appearance, flavor, and overall liking. It is possible to produce loaf bread with high protein content and acceptable sensory parameters by using lupin flour.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Agriculture, Multidisciplinary
Rebeca Salvador-Reyes, Ulliana Marques Sampaio, Thaisa de Menezes Alves Moro, Aline Duarte Correa de Brito, Jorge Behrens, Pedro H. Campelo, Maria Teresa Pedrosa Silva Clerici
Summary: This study assessed the impact of Andean purple maize (APM) on breakfast cereals and found that adding 50% or more of APM can improve the bulk density, color intensity, and milk absorption index of the cereals, while reducing the expansion, porosity, and hardness. Furthermore, the addition of APM can extend the shelf life of the cereals. In terms of sensory acceptance, high scores were obtained for overall liking and color. This suggests that APM has the potential to be used in the production of healthy, nutritious, and sustainable food.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Luz Maria Paucar-Menacho, Williams Esteward Castillo-Martinez, Wilson Daniel Simpalo-Lopez, Anggie Verona-Ruiz, Alicia Lavado-Cruz, Cristina Martinez-Villaluenga, Elena Penas, Juana Frias, Marcio Schmiele
Summary: Phenolic compounds, bioactive compounds found in cereals, have limited bioavailability in grains. Various techniques have been studied to improve their bioaccessibility and minimize loss during processing. Increased availability of phenolic compounds enhances antioxidant capacity and promotes health.
Article
Biochemistry & Molecular Biology
Sari Makinen, Jaakko Hiidenhovi, Xin Huang, Amanda dos Santos Lima, Luciana Azevedo, Jari Setala, Anna-Liisa Valimaa, Pirjo Mattila, Daniel Granato
Summary: This study aimed to produce bioactive protein hydrolysates from undervalued Baltic herring and its by-products. The hydrolysates showed high DPP4 inhibition activities and antioxidant capacity, and inhibited cell proliferation. Results indicate that protein hydrolysates from Baltic herring have potential as health-promoting foods and nutraceuticals, especially for enhancing healthy blood glucose regulation.
Article
Food Science & Technology
Bruna Lago Tagliapietra, Lara Aguiar Borges, Nadson Libio Bezerra Ferreira, Maria Teresa Pedrosa Silva Clerici
Summary: The cultivation of macroalgae, particularly the green algae species Ulva, as a sustainable source of starch has gained attention. However, the extraction of seaweed starch is a challenge due to its small granule size and high amylose content. Seaweed starch shows potential as a nutraceutical and functional starch for various applications.
Article
Food Science & Technology
Luz Maria Paucar-Menacho, Marcio Schmiele, Alicia Anais Lavado-Cruz, Anggie Liseth Verona-Ruiz, Carmen Molla, Elena Penas, Juana Frias, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martinez, Cristina Martinez-Villaluenga
Summary: The study explores the use of sprouted quinoa and canihua to improve the nutritional and physicochemical properties of corn extrudates. The partial incorporation of these sprouted flours enhances the antioxidant activity and stabilizes the properties during digestion.
Article
Food Science & Technology
Ulliana Marques Sampaio, Marcos Fellipe da Silva, Rosana Goldbeck, Maria Teresa Pedrosa Silva Clerici
Summary: The effects of young bamboo culm flour (YBCF) from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates were evaluated. With increasing YBCF content, the extrudates showed increased hardness and water solubility index, as well as decreased color luminosity, expansion index, and pasting properties. In addition, all extrudate samples exhibited bifidogenic activity. Therefore, YBCF exhibits attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Isabela de Morais Silva, Mauro Ramalho Silva, Rodinei Augusti, Julio Onesio Ferreira Melo, Marcio Schmiele, Nathalia de Andrade Neves
Summary: In this study, natural extracts from Melinis minutiflora inflorescence, Plinia cauliflora peel, and P. cauliflora peel and seeds were obtained and characterized for their potential use as natural food dyes in gelatins. The extracts did not show significant differences in pH values and water activity. The extracts from Melinis minutiflora inflorescence and P. cauliflora peel and seeds had higher values of anthocyanins and total phenolic compounds compared to the extract from Plinia cauliflora peel. The bathochromic effect observed in the extracts suggested a possible complexation of anthocyanins. Color composition analysis indicated a higher absorbance at 520 nm wavelength in the Plinia cauliflora peel extract, suggesting the presence of more monomeric anthocyanins. The extract application test in gelatin did not affect the gelatin's texture properties. Moreover, the P. cauliflora peel and seeds extract showed the best color stability after ten days, indicating that anthocyanin complexation with phenolic compounds contributed to the stability of anthocyanins.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Cristiane Teles Lima, Tatiane Monteiro dos Santos, Nathalia de Andrade Neves, Alicia Lavado-Cruz, Luz Maria Paucar-Menacho, Maria Teresa Pedrosa Silva Clerici, Silvia Leticia Rivero Meza, Marcio Schmiele
Summary: Ryegrass, with its high nutritional and functional value, is an underutilized cereal in human nutrition. This study evaluated the potential of using sprouted whole ryegrass flour in extrusion-cooked breakfast cereals. The results showed that partially substituting maize flour with sprouted ryegrass flour increased the content of certain bioactive compounds and improved the physicochemical properties of the cereals. Combining sprouting with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products.
Article
Food Science & Technology
Joy Chinenye Mba, Laise Trindade Paes, Leonara Martins Viana, Ana Julia Carmanini Ferreira, Valeria Aparecida Vieira Queiroz, Hercia Stampini Duarte Martino, Luciana Azevedo, Carlos Wanderlei Piler de Carvalho, Maria Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros
Summary: The demand for gluten-free and functional products has been increasing in recent years due to consumer preferences for healthier and more diverse food choices. This study evaluated the properties of extrudates and cookies made from composite tannin sorghum and white cowpea flours. The results showed that the addition of cowpea flour changed the particle size distribution and color of the products, while also affecting their nutritional composition and sensory attributes. Overall, the study demonstrated that nutritious and functional gluten-free extrudates and cookies can be produced from the combination of tannin sorghum and cowpea flours.
Article
Food Science & Technology
Michele Scarton, Maria Teresa Pedrosa Silva Clerici
Summary: The challenge in producing gluten-free pasta lies in achieving the same technological and nutritional quality as wheat-based pasta. This review examines the main ingredients and processes used to produce gluten-free pasta and suggests future prospects for the product. The use of innovative regional raw materials and high-protein, high-fiber ingredients are key to improving the quality, while thermoplastic extrusion is an innovative processing method.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
