Article
Food Science & Technology
Shang-Zhen Li, Su-Ling Zeng, E-Hu Liu
Summary: Studies have shown that natural products have anti-obesity activities that are dependent on gut microbiota. Manipulation of gut microbiota by natural products may serve as a potential therapeutic strategy to prevent obesity.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Nutrition & Dietetics
Claudia Di Rosa, Ludovica Di Francesco, Chiara Spiezia, Yeganeh Manon Khazrai
Summary: The gut microbiota has a crucial role in maintaining the balance between host health and obesity, with diet being a key influencer of its composition. There is increasing evidence suggesting that consuming more plant proteins than animal proteins can contribute to weight loss and modulation of the gut microbiota. Therefore, further studies on diets rich in fiber, plant protein, and adequate unsaturated fat are essential for beneficially modulating the gut microbiota involved in weight loss.
Article
Microbiology
Eun-Ji Song, Na Rae Shin, Songhee Jeon, Young-Do Nam, Hojun Kim
Summary: This study aimed to explore the effects of lorcaserin (LS) and phentermine (PT) on obesity and gut microbiota. The results showed that LS and PT can modulate the composition of gut microbiota and restore gut microbial dysbiosis, which is strongly correlated with obesity-related markers. Additionally, LS and PT increased the mRNA level of G protein-coupled receptor 120 (GPR120) and correlated with obesity-related markers.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Yu Yang, Yifan Chang, Yi Wu, Hairong Liu, Qishan Liu, Zuzhe Kang, Man Wu, Hong Yin, Jinyou Duan
Summary: The homogeneous polysaccharide isolated from Lycium barbarum, LBP-W, can significantly alleviate obesity induced by high-fat diet by improving gut microbiota diversity and regulating specific genera, while also increasing the content of short-chain fatty acids (SCFAs).
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Jia-Jia Wen, Ming-Zhi Li, Jie-Lun Hu, Jiang Wang, Zhi-Qiang Wang, Chun-Hua Chen, Jing-Rui Yang, Xiao-Jun Huang, Ming-Yong Xie, Shao-Ping Nie
Summary: This study investigated the effects of different bioactive dietary fibers on obesity using a rat model. Ten types of fibers were evaluated and it was found that beta-glucan, arabinoxylan, xanthan gum, guar gum, apple pectin, carrageenan, inulin, and xylan were effective in reducing body weight and dyslipidemia. The fibers also improved biomarkers related to obesity and promoted the growth of beneficial bacteria in the gut. These findings suggest that dietary fiber can have a significant impact on obesity and gut microbiota.
FOOD HYDROCOLLOIDS
(2023)
Article
Pharmacology & Pharmacy
Na Rae Shin, Shambhunath Bose, Yura Choi, Young-Mi Kim, Young-Won Chin, Eun-Ji Song, Young-Do Nam, Hojun Kim
Summary: The study revealed that fermented Panax notoginseng extract showed benefits in reducing food and calorie intake, as well as affecting gut microbial composition leading to anti-obesity effects.
FRONTIERS IN PHARMACOLOGY
(2021)
Article
Endocrinology & Metabolism
Eun-Ji Song, Eun-Sook Lee, Young In Kim, Dong-Uk Shin, Ji-Eun Eom, Hee Soon Shin, So-Young Lee, Young-Do Nam
Summary: L. paracasei AO356 has been found to have an anti-obesity effect and can modify the gut microbiota and metabolic pathways associated with obesity. Its safety has also been confirmed.
FRONTIERS IN ENDOCRINOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Haizhao Song, Xinchun Shen, Qiang Chu, Xiaodong Zheng
Summary: Treatment with pomegranate fruit pulp polyphenols (PFP) reduced body weight gain, steatosis, and insulin resistance induced by a high-fat diet (HFD) in mice. The supplementation of PFP also altered the gut microbiota composition, which was associated with improvements in obesity-related biomarkers.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Hang Su, Wen-Jun Wang, Guo-Dong Zheng, Zhong-Ping Yin, Jing-En Li, Ling-Li Chen, Qing-Feng Zhang
Summary: This study found that supplementation with taxifolin can improve obesity, hepatic steatosis, lipid peroxidation, insulin resistance, and gut microbiota dysbiosis caused by a high-fat diet.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Yuqian Lv, Yining Zhang, Jianshu Feng, Tianyu Zhao, Jingtong Zhao, Yue Ge, Xuehan Yang, Hao Han, Ming Zhang, Li Chen, Mingzhu Xu, Fengying Guan
Summary: Obesity is a significant cause of various diseases, and the use of ingredients from traditional Chinese medicine for weight loss is gaining more attention. This study explored the positive effects of (20R)-Panaxadiol (PD), a compound found in ginseng, on obesity in ob/ob mice. The results showed that PD improved obesity, glucose tolerance disorder, and gut dysbiosis in the mice.
Article
Biochemistry & Molecular Biology
Lorena Elena Melit, Cristina Oana Marginean, Maria Oana Sasaran
Summary: Pediatric obesity is a global issue and its relationship with gut microbiota is not fully understood. Multiple factors, such as maternal diet and health, delivery method, and feeding patterns, shape the infant gut microbiome. Firmicutes and Bacteroidetes have been identified as important players in obesity risk, but there are inconsistencies in studies, especially in pediatric populations.
Review
Nutrition & Dietetics
Soghra Bagheri, Samaneh Zolghadri, Agata Stanek
Summary: Obesity is linked to metabolic abnormalities, cardiovascular diseases, and cancer. The rate of obesity has increased in recent decades, and there is a connection between obesity and the gut microbiota. Inflammation plays a role in this connection. Anti-inflammatory nutrients, foods, and diets are important in managing obesity.
Article
Food Science & Technology
Peiyun Liu, Wangting Zhou, Weiqi Xu, Yujia Peng, Yamei Yan, Lu Lu, Jia Mi, Xiaoxiong Zeng, Youlong Cao
Summary: The study found that P3G has antiobesity and remodeling effects on gut microbiota by changing its composition in a high-fat diet-induced obese mouse model. Moreover, transferring the P3G-regulated gut microbiota to recipient mice provides comparable protection against obesity. This highlights the potential of P3G as a promising option for obesity prevention.
Review
Food Science & Technology
V Rossini, V Tolosa-Enguis, C. Frances-Cuesta, Y. Sanz
Summary: SARS-CoV-2 primarily affects the respiratory system, but it also targets the gastrointestinal tract. Prolonged gut disorders in COVID-19 patients are associated with decreased richness and diversity of the gut microbiota, immune deregulation, and delayed viral clearance. The composition and function of the gut microbiome may play a role in the progression of COVID-19. Strategies to modulate the gut microbiome are being investigated for population stratification and management of COVID-19 infection.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
M. Alcazar, J. Escribano, N. Ferre, R. Closa-Monasterolo, M. Selma-Royo, A. Feliu, G. Castillejo, V Luque
Summary: This study aimed to describe and characterize the gut microbiota composition and diversity in children with obesity according to their metabolic health status. The results showed that children with metabolic unhealthy status had lower microbial diversity and richness, as well as distinct relative abundances of specific microbial taxa.
CLINICAL NUTRITION
(2022)
Review
Food Science & Technology
Min Luo, Ren-You Gan, Bang-Yan Li, Qian-Qian Mao, Ao Shang, Xiao-Yu Xu, Hang-Yu Li, Hua-Bin Li
Summary: Tea, with its bioactive compounds, such as polyphenols and theanine, may have neuroprotective effects by regulating signaling pathways, inhibiting abnormal protein aggregation, normalizing hypothalamic-pituitary-adrenal axis activity, and providing antioxidant and anti-inflammatory properties. This narrative review summarizes the effects of tea on neurodegenerative and neuropsychiatric diseases, with special attention to the mechanisms of action.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Hong-Yan Liu, Syed Abdul Wadood, Yu Xia, Yi Liu, Huan Guo, Bo-Li Guo, Ren-You Gan
Summary: This paper summarizes the recent studies on the discrimination and authentication of wheat using different determination techniques and chemometric methods. It found that stable isotope analysis and elemental profile analysis are promising tools for obtaining information regarding the origin, variety, and organic farming of wheat. Image analysis, genetic parameters, and omics analysis can provide solutions for wheat variety, organic wheat, and wheat adulteration. Vibrational spectroscopy analyses, in combination with multivariate data analysis methods, show great potential in wheat authenticity and offer advantages such as user-friendly, cost-effective, time-saving, and environmentally friendly approaches.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Hang Li, Huan Guo, Qiong Luo, Ding-Tao Wu, Liang Zou, Yi Liu, Hua-Bin Li, Ren-You Gan
Summary: This review introduces the classification of tea and summarizes the conventional and novel techniques for the extraction and purification of tea polyphenols. The advantages and disadvantages of these techniques are intensively discussed and compared. The review aims to provide a research basis for the green and efficient utilization of tea polyphenols.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Xiao-Yu Xu, Cai-Ning Zhao, Bang-Yan Li, Guo-Yi Tang, Ao Shang, Ren-You Gan, Yi-Bin Feng, Hua-Bin Li
Summary: Obesity is a global health concern and tea and its components have the potential to combat obesity by increasing energy expenditure and lipid catabolism, decreasing nutrient digestion and absorption, and regulating adipocytes, neuroendocrine system, and gut microbiota.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Shahida Anusha Siddiqui, Muhammad Qudrat Ullah Farooqi, Shuva Bhowmik, Zahra Zahra, M. M. Chayan Mahmud, Elham Assadpour, Ren-You Gan, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Summary: Microfluidics and nanofluidics techniques show great potential in encapsulating bioactive compounds in various industries. They offer advantages such as improved stability, bioavailability, and solubility of bioactives, along with controlled release and protection against degradation. However, further studies are needed to fully explore the potential efficacy of these techniques in food processing and encapsulation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Jin Cheng, Jiahui Li, Ruo-Gu Xiong, Si-Xia Wu, Si-Yu Huang, Dan-Dan Zhou, Adila Saimaiti, Ao Shang, Yibin Feng, Ren-You Gan, Hua-Bin Li
Summary: Pomegranate is a popular fruit that contains bioactive compounds with various health benefits. These compounds have antioxidant, anti-inflammatory, and antimicrobial activities, and can help prevent and treat chronic diseases. Pomegranate is widely used in the food industry and its extract can extend the shelf life of food.
Article
Food Science & Technology
Ruo-Gu Xiong, Jiahui Li, Jin Cheng, Si-Xia Wu, Si-Yu Huang, Dan-Dan Zhou, Adila Saimaiti, Ao Shang, Guo-Yi Tang, Hua -Bin Li, Ren-You Gan, Yibin Feng
Summary: This paper summarizes the effects of contaminants and food additives on mental health, highlighting that some contaminants and additives may contribute to the occurrence of anxiety, depression, schizophrenia, and attention deficit hyperactivity disorder. Additionally, it discusses the preventive and therapeutic effects of certain dietary components against these mental disorders.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Nutrition & Dietetics
Ruo-Gu Xiong, Jiahui Li, Jin Cheng, Dan-Dan Zhou, Si-Xia Wu, Si-Yu Huang, Adila Saimaiti, Zhi-Jun Yang, Ren-You Gan, Hua-Bin Li
Summary: The number of individuals with mental disorders has significantly increased in recent years, highlighting the importance of seeking prevention and treatment strategies. The gut microbiota, particularly Firmicutes and Bacteroidetes, have been shown to impact mental health through the microbiota-gut-brain axis, and dysbiosis of gut microbiota is related to mental disorders such as anxiety and depression. Dietary components, including probiotics, prebiotics, postbiotics, and various food items, have protective effects against mental disorders by modulating gut microbiota. This paper summarizes the gut microbiota associated with mental disorders and discusses the potential of dietary components in preventing and treating mental disorders.
Article
Multidisciplinary Sciences
Gafar Bamigbade, Abdelmoneim H. Ali, Athira Subhash, Camila Tamiello-Rosa, Farah R. Al Qudsi, Gennaro Esposito, Fathalla Hamed, Shao-Quan Liu, Ren-You Gan, Basim Abu-Jdayil, Mutamed Ayyash
Summary: This study investigated the physicochemical, bioactive, and rheological properties of an exopolysaccharide (EPS) secreted by Lactococcus lactis subsp. lactis C15. The EPS was found to have a polysaccharide structure and exhibited antioxidant, antiproliferative, and antibacterial activities. Furthermore, the rheological properties of the EPS were affected by pH and salt concentration. Overall, EPS-C15 shows promising potential for applications in various industries.
SCIENTIFIC REPORTS
(2023)
Article
Biochemistry & Molecular Biology
Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng, Adila Saimaiti, Qing Liu, Ao Shang, Dan-Dan Zhou, Si-Yu Huang, Ren-You Gan, Hua-Bin Li
Summary: This paper explores the production of two novel kombucha beverages with bamboo leaf or mulberry leaf, and compares the effects of fermentation with or without leaf residues on the antioxidant properties of kombucha. The results show that both types of kombucha have high antioxidant capacities, while kombucha fermented with bamboo leaf residues significantly enhances its antioxidant capabilities, total phenolic content, concentrations of some compounds, and sensory acceptability. Fermentation with leaf residues has no significant effect on mulberry leaf kombucha.
Article
Energy & Fuels
Pengfei Yao, Xiaohua Jiang
Summary: This paper analyzes harmonic distortion caused by the narrow pulse problem in matrix converters and proposes an improved switching pattern based on the basic five vector switching pattern. The improved pattern solves the narrow pulse problem by adding an additional zero vector and adjusting the sequence of the four active vectors to minimize switching times. Simulation and experimental results show that the proposed six vector switching pattern reduces low-frequency harmonics, decreases average switching frequency, attenuates sampling frequency harmonics, improves the THD of the output current, and has benefits in both normal and unbalanced input voltage conditions.
CSEE JOURNAL OF POWER AND ENERGY SYSTEMS
(2023)
Article
Chemistry, Applied
Mohammad Tarique, Abdelmoneim H. Ali, Jaleel Kizhakkayil, Ren-You Gan, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: The objective of this research was to explore the functional qualities of two EPSs produced by recently discovered LAB (Lactobacillus delbrueckii (EPS-LB3) and Lacticaseibacillus rhamnosus (EPS-MLB3)) that have potential probiotic benefits. The study found that these EPSs have antioxidant, antimicrobial, antibiofilm, and antiproliferative activities, as well as positive effects on the gut microbiome.
FOOD HYDROCOLLOIDS FOR HEALTH
(2023)
Review
Agriculture, Dairy & Animal Science
Andy Wai Kan Yeung, Natalia Ksepka, Maima Matin, Dongdong Wang, Eliana B. Souto, Jivko Stoyanov, Javier Echeverria, Devesh Tewari, Jaroslaw Olav Horbanczuk, Massimo Lucarini, Alessandra Durazzo, Joanna Marchewka, Vasil Pirgozliev, Ren-You Gan, Nikolay T. Tzvetkov, Kamil Wysocki, Farhan Bin Matin, Olena Litvinova, Anupam Bishayee, Hari Prasad Devkota, Amr El-Demerdash, Mladen Brncic, Antonello Santini, Olaf. K. Horbanczuk, Michel-Edwar Mickael, Michal Lawinski, Niranjan Das, Bodrun Naher Siddiquea, Dalibor Hrg, Atanas G. Atanasov
Summary: This study provides a quantitative literature analysis on the influence of diet on non-alcoholic fatty liver disease (NAFLD). The analysis reveals that China and the United States are significant contributors to this field, and key dietary compounds such as resveratrol and polyphenols are frequently mentioned and cited, showing potential benefits for NAFLD in both human and animal studies.
ANIMAL SCIENCE PAPERS AND REPORTS
(2023)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)