Review
Food Science & Technology
Manorama Kumari, Parul Singh, Basavaprabhu H. Nataraj, Anusha Kokkiligadda, Harshita Naithani, Syed Azmal Ali, Pradip. Behare, Ravinder Nagpal
Summary: Emerging evidence and understanding of the microbiome have identified beneficial commensals known as next-generation probiotics. Specific dietary interventions can modulate the abundance and activity of these beneficial bacteria in the gut, and combining specific probiotic-targeted diets can enhance their effectiveness.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Noor Akram, Farhan Saeed, Muhammad Afzaal, Yasir Abbas Shah, Aiza Qamar, Zargham Faisal, Samia Ghani, Huda Ateeq, Muhammad Nadeem Akhtar, Tabassum Tufail, Muzzamal Hussain, Aasma Asghar, Ammara Rasheed, Entessar Al Jbawi
Summary: The COVID-19 pandemic has caused widespread devastation globally. The significance of gut microbiota in lung diseases has been extensively studied. Diet, environment, and genetics all have an impact on the composition of gut microbiota, which in turn affects the immune system. Improving the gut microbiota through personalized diet, nutrition, and supplementation has been shown to enhance immunity, potentially reducing the impact of various diseases.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Pascual Garcia-Perez, Lucia Cassani, Paula Garcia-Oliveira, Jianbo Xiao, Jesus Simal-Gandara, Miguel A. Prieto, Luigi Lucini
Summary: The demand for natural and functional food products has driven the exploration of algae as a source of nutraceuticals. Algae, both macroalgae and microalgae, contain various chemical compounds that have potential health-promoting properties. Polysaccharides and phycobiliproteins in algae can improve the rheological and nutritional properties of food, while polyphenols and xanthophylls may have antioxidant or cytotoxic effects. Metabolomics is a valuable tool to study algae metabolism and develop functional characterization of these organisms. This review highlights the importance of algae metabolism in the food industry and the potential of metabolomic approaches for studying algae.
Article
Food Science & Technology
Bangfu Wu, Fang Wei, Shuling Xu, Ya Xie, Xin Lv, Hong Chen, Fenghong Huang
Summary: MS-based lipidomics, derived from metabolomics, focuses on comprehensive analysis of lipid molecules in biological matrices. This approach has shown great potential in food lipids analysis and dietary lipid nutrition research within foodomics field. The combination of MS and chemometric tools enables sensitive detection of food fraud and investigation of the functional roles of dietary lipids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Microbiology
Mengjun Wu, Sanling Zuo, Giuseppe Maiorano, Przemyslaw Kosobucki, Katarzyna Stadnicka
Summary: Gut health is crucial for animal immunity and performance, and has significant implications for public health. Strategies to control infections should focus on developing natural immunity in animals, using natural solutions and eliminating antibiotics and veterinary medicinal products. The study of metabolome in gut environment and probiotics can provide insights into the functions of bioactive compounds in gut health and long-lasting immunity.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Divakar Dahiya, Poonam Singh Nigam
Summary: Pure viable strains of probiotics are used in the fermentation process to prepare functional beverages, which can provide nutrition and maintain a healthy gut microbiota. These non-dairy probiotic drinks have various benefits for nutrition and gut health, and can be consumed by a wide range of consumers.
Article
Nutrition & Dietetics
Laurence Daoust, Genevieve Pilon, Andre Marette
Summary: Since the outbreak of the COVID-19 pandemic, over a million deaths have occurred, with those with underlying comorbidities and the elderly being more susceptible. Recent studies suggest that nutritional strategies involving polyphenols, probiotics, vitamin D, and omega-3 fatty acids may help reduce the severity of the disease.
ADVANCES IN NUTRITION
(2021)
Review
Immunology
Jia Song, Bi Zhou, Juntao Kan, Guangya Liu, Sheng Zhang, Liang Si, Xianping Zhang, Xue Yang, Junhua Ma, Junrui Cheng, Yongde Yang, Xiaobo Liu
Summary: Perinatal depression, a common mood disorder in pregnant and postpartum women, is associated with changes in hormones and gut microbiota. Nutrition and dietary interventions have been shown to alleviate maternal depression, and probiotics have the potential to modulate the development of perinatal mood disorders through regulating microbiota. However, more human evidence is needed.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Divakar Dahiya, Poonam Singh Nigam
Summary: Antibiotic therapy can harm the normal microbiota of the gastrointestinal tract, resulting in decreased diversity, changed metabolic activity, and the emergence of antibiotic-resistant strains. This can lead to antibiotic-associated diarrhoea and recurrent infections. Different classes of antibiotics can also cause gastrointestinal, immunologic, and neurocognitive conditions. Restoring the imbalanced gut microbiota to a healthy state is crucial for overall well-being. Probiotic strains, consumed through food, beverages, or supplements, can help establish a beneficial gut-brain relationship.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Fisheries
Leonardo Tachibana, Guilherme Silveira Telli, Danielle de Carla Dias, Giovani Sampaio Goncalves, Mateus Cardoso Guimaraes, Carlos Massatoshi Ishikawa, Raissa Bertoncello Cavalcante, Mariene Miyoko Natori, Miguel Frederico Fernandez Alarcon, Silvana Tapia-Paniagua, Miguel Angel Morinigo, Francisco Javier Moyano, Maria Jose T. Ranzani-Paiva
Summary: This study aimed to verify the positive effects of feeding the commercial probiotic Bioplus 2BC(R) to Nile tilapia. The results showed that the inclusion of 0.04% and 0.08% probiotics led to higher weight gain and thrombocyte counts in the fish, as well as beneficial changes in the gut microbiota.
AQUACULTURE RESEARCH
(2021)
Review
Nutrition & Dietetics
Rosa Anna Siciliano, Anna Reale, Maria Fiorella Mazzeo, Stefano Morandi, Tiziana Silvetti, Milena Brasca
Summary: Probiotics are live microorganisms that have health benefits, but concerns have been raised about their industrial processing and storage. Safety of live microorganisms should be considered, especially in vulnerable populations.
Review
Chemistry, Medicinal
Bingjie Yue, Gangfan Zong, Ruizhi Tao, Zhonghong Wei, Yin Lu
Summary: This article discusses the extraction and pharmacological effects of traditional Chinese medicine polysaccharides, the functions of the gut microbiota, and the interactions between polysaccharides and the gut microbiota. It elucidates the mechanisms of how polysaccharides modulate host physiology via the gut microbiota.
PHYTOTHERAPY RESEARCH
(2022)
Review
Agriculture, Multidisciplinary
Rine C. Reuben, Mona M. M. Y. Elghandour, Othman Alqaisi, John W. Cone, Ofelia Marquez, Abdelfattah Z. M. Salem
Summary: Probiotics, as an alternative to antibiotics, have a positive impact on the growth, performance, health, and production of ruminants, but their effectiveness depends on various factors such as strain, dosage, time, etc.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Biotechnology & Applied Microbiology
Divakar Dahiya, Poonam Singh Nigam
Summary: Biological, social, and psychological practices have a significant impact on dietary intake, leading to health-related complexities. The popularity of functional food and supplements, which offer nutraceutical benefits, has increased, providing people with various choices of fermented food and beverages. This review examines the characteristics of probiotics, prebiotics, post- and paraprobiotics, and their role in nutrition and health sustainability. Synbiotic supplements, which are blends of selected probiotic cultures and prebiotic substrates, have attracted consumers due to the range of health benefits they offer in the nutraceutical market.
FERMENTATION-BASEL
(2022)
Review
Food Science & Technology
S. Mithul Aravind, Santad Wichienchot, Rong Tsao, S. Ramakrishnan, S. Chakkaravarthi
Summary: In the past two decades, there has been intensive research on the beneficial health roles of dietary polyphenols in preventing oxidative stress related chronic diseases. As our understanding of the role of gut microbiota advances, the need to examine the prebiotic role of dietary polyphenols has emerged. Further research should focus on the importance of human trials and the links of polyphenols-gut microbiota-nerve-brain to unlock the mechanisms behind the observed benefits of dietary polyphenols.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Xin Hong, Qiaoli Zhao, Yuanfa Liu, Jinwei Li
Summary: This review provides an overview of the fundamentals and applications of water-in-oil (W/O) emulsions, discussing the challenges in achieving long-term stability and the use of natural stabilizers. The review also proposes promising research trends for W/O emulsions, including the development of high internal phase emulsions (HIPEs) and the search for novel plant-derived stabilizers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Physical
Sahar Pakbaten Toopkanloo, Tai Boon Tan, Ling-Zhi Cheong, Yuanfa Liu, Chin Ping Tan
Summary: This study evaluated the physical and constitutional changes of liposomes based on mixed soy lecithin by using highly lipophilic compounds. The bio-accessibility of quercetin-loaded liposomes was examined in vitro, and the effects of particle size, polydispersity index, zeta potential, membrane stabilizers, membrane fluidity, and encapsulation efficacy were investigated. The results showed that different membrane additives had a significant impact on the micellization of quercetin in the gastrointestinal tract. The bio-accessibility of quercetin strongly depended on its retention in the liposomal bilayer and the entrapment capacity of the system.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Nanxi Shu, Xiaoying Chen, Xian Sun, Xinyu Cao, Yuanfa Liu, Yong-Jiang Xu
Summary: Sensory evaluation is a crucial part of food production strategy, but the traditional methods are time-consuming and subjective. Metabolomics, as an emerging technology, offers a promising approach for sensory evaluation by providing comprehensive chemical composition information and revealing changes and functions in food sensory properties.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Qiaoli Zhao, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: The study explored the feasibility of preparing mayonnaise-like high internal phase Pickering emulsions (HIPPEs) using phosphorylated perilla protein isolate-chitosan composite nanoparticles (LZPI-CS CNPs) as inks for 3D printing and delivery vehicles for lipid-soluble 8-carotene. Incorporating chitosan into LZPI-CS CNPs significantly enhanced the stability and controllability of HIPPEs during 3D printing, while also improving the stability of encapsulated 8-carotene. This complexation strategy provides a promising approach for constructing HIPPEs as inks and delivery vehicles for hydrophobic bioactive components.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Qiaoli Zhao, Xin Hong, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: This study investigated the interfacial behavior of phosphorylated perilla protein isolate and tea saponin in high internal phase emulsions, and found that the concentration of tea saponin played a crucial role in the performance and stability of the emulsions.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Zhan Ye, Yuanfa Liu
Summary: This article reviews the major types and biofunctional roles of rapeseed polyphenols, as well as the influence of rapeseed oil processing technologies on these polyphenols. Future research directions include producing nutritional rapeseed oils with higher levels of polyphenols. Rapeseed polyphenols are classified into phenolic acids and polyphenolic tannins, both of which have various biofunctional roles and beneficial effects on human health. The processing technologies of rapeseed oil significantly affect the polyphenol content and activity, and novel techniques such as aqueous enzymatic extraction and subcritical or supercritical extraction show advantages in producing rapeseed oil with higher polyphenol levels.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Fucheng Guan, Zheng Li, Jun Tian, Yihang Zhang, Jianbing Sun, Jing Guo, Yuanfa Liu
Summary: Biomass-based aerogel fibers have been developed using a directed freezing-assisted forced stretching strategy to overcome their disadvantages of low mechanical strength, poor long-range order, and easy combustion. The Ca-alginate/polyvinyl alcohol (Ca-A/PVA) aerogel fibers with long-range-ordered pores exhibit excellent comprehensive mechanical properties. The strategy presented in this study is also applicable to other alginate-based aerogel fibers.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Miao Xing, Wenwen Zhang, Yuanfa Liu, Jing Guo, Yue Yu
Summary: A chelating membrane was developed for simultaneous removal of metal ions and proteins from simulated wastewater. The membrane exhibited excellent separation performance for a mixture of single ion and protein, with over 90% removal of ions and rejection of proteins (except for Cd2+). Metal ion removal mainly relied on the chelation of amidoxime groups, while protein removal was impacted by the damaging effect of heavy metals. Increasing metal ion content and protein concentration hindered the removal efficiency of each other.
CHEMICAL ENGINEERING & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Wanjun Han, Xiuhang Chai, Farah Zaaboul, Yanwen Sun, Chin-Ping Tan, Yuanfa Liu
Summary: The effect of different types of monoglycerides combined with palm kernel stearin and beeswax on the properties of aerated emulsions was studied. The results showed that the stability of crystals and the rate of crystallization were influenced by the monoglycerides. The emulsions with these monoglycerides exhibited a higher fraction of crystals adsorbed at the oil/water interface, leading to a higher degree of partial coalescence and stable aerated networks.
Article
Chemistry, Applied
Qing Gao, Yanan Sun, Ruolan He, Jiabao Zheng, Bin Zhang, Chin Ping Tan, Xiong Fu, Qiang Huang
Summary: In this study, starch-cinnamaldehyde complexes were prepared using wet and dry methods to regulate their formation ability, release behavior, and antibacterial activities. The wet method showed higher encapsulation efficiency and antibacterial effect compared to the dry method.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Multidisciplinary
Danjie Wu, Le Zhang, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu
Summary: This study investigated the lipid profiles of breast milk at different lactation stages using comparative lipidomic analyses. Significant differences in lipid composition were found between colostrum and later lactations. Colostrum was characterized by high molecular weight triacylglycerols and specific lipid species. Differential lipid species were identified as markers for distinguishing adjacent lactations. These findings deepen our understanding of human milk lipid profiles and their dynamic changes, and contribute to the development of infant formulas suitable for Chinese babies of different age groups.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Microbiology
Yun Jia, Yuanfa Liu, Wanrong Hu, Wen Cai, Zhaojun Zheng, Cheng Luo, Dongliang Li
Summary: This study used high-throughput sequencing and correlation analysis to examine the microbial community structure and metabolic functions during the fermentation of cigar tobacco leaves. It found that Staphylococcus and Aspergillus were the dominant bacteria and fungi, respectively, during the fermentation process. Furthermore, Candida was identified as a critical microbe that contributed to the degradation of nitrogenous substances, synthesis of flavor components, and stability of the microbial community. In vitro isolation and bioaugmentation experiments demonstrated that Candida parapsilosis and Candida metapsilosis could effectively reduce alkaloid content and increase flavor component content in tobacco leaves. This research provides valuable insights for the development of microbial starters and targeted regulation of cigar tobacco quality.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: Alkali treatment was used to enhance the functional properties of chickpea protein isolate (CPI) and promote its combination with gallic acid (GA), resulting in increased antioxidant activity and improved structural and functional properties. The addition of alkali-treated CPI and CPI-GA combinations to emulsions improved physical stability and chemical stability.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Yu Zhang, Jiachen Shi, Chinping Tan, Yuanfa Liu, Yong-Jiang Xu
Summary: Oil, as one of the three nutritious elements, has attracted increasing attention in the field of oil science and technology with the application of omics techniques. Oilomics, an important branch of foodomics, has been widely used in various aspects of oil science and technology. However, there is a lack of systematic reviews on the application of oilomics. This paper aims to critically review the advantages and value of oilomics technology compared to traditional techniques in various aspects of oil science and technology, and to provide a comprehensive overview of the current state, future challenges, and trends in oilomics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Wanjun Han, Xiuhang Chai, Farah Zaaboul, Yanwen Sun, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the impact of different chain lengths of hydrophilic polyglycerol fatty acid esters (HPGEs) on protein interactions and the surface and interfacial properties of low-fat aerated emulsions. The results show that samples with longer chain lengths have larger particle sizes, higher zeta-potential, and rougher surfaces. Under increased pressure, these samples form less viscoelastic structures. The M-7D sample exhibits stronger interaction with the protein, resulting in an unstable interfacial membrane.
