Article
Food Science & Technology
Tora Asledottir, Gerd Elisabeth Vegarud, Gianluca Picariello, Gianfranco Mamone, Tor Erling Lea, Arne Roseth, Pasquale Ferranti, Tove Gulbrandsen Devold
Summary: We investigated the peptide profiles of pea and faba bean proteins and identified over 400 unique peptides using high-resolution mass spectrometry. In silico analysis predicted that 24 peptides could potentially have bioactive properties. We also identified recognized bioactive peptides and allergens in the digests. Four selected peptides showed significant immune-modulating properties, with a specific pea peptide reducing the IL-8 response by up to 40% during IL-1 beta induction. The findings suggest the need to introduce legumes in the diet for their nutritional benefits and immune-modulatory properties, especially in Nordic countries where legumes are underutilized as a food category.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Review
Food Science & Technology
Kaja Kiersnowska, Anna Jakubczyk
Summary: Food is not only a source of nutrients, but also a source of bioactive compounds that can play a significant role in disease prevention and treatment. Metabolic syndrome is a complex disorder that can be inhibited by bioactive peptides derived from legume seeds.
Article
Food Science & Technology
Thasanporn Sangsukiam, Kiattisak Duangmal
Summary: The cooking conditions of adzuki beans affect their microstructure, bioactive compounds, and biological activities. Using an autoclave with saturated steam produced more bioactive substances compared to boiling. The cooked beans and cooking water from autoclaving had higher potential bioactive compound content and antioxidant activities. In vitro digestion showed that the digestible fractions from autoclaving had higher antioxidant and enzyme inhibitory activities. The study also revealed the presence of specific antioxidant compounds in the digestible fractions from autoclaving, not found in boiling.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Agriculture, Multidisciplinary
Debora Parra Baptista, Mirna Lucia Gigante
Summary: Milk proteins are the main source of biologically active peptides, which can be released during cheese production and ripening. However, the bioactive peptides in cheese may not necessarily exhibit biological activity in vivo as they can be further hydrolyzed during gastrointestinal transit. This paper reviews recent advances in biopeptide formation in ripened cheeses and explores the influence of technological parameters on proteolysis and peptide release.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Nutrition & Dietetics
Jessica L. Correa, Jose Edgar Zapata, Blanca Hernandez-Ledesma
Summary: The estimated rise in world population over the next few years will lead to a deterioration in global food security. Consumers are turning to sustainable and nutrient-rich foods that substitute animal products to reduce their impact on the environment. Traditional and underutilized plants are gaining interest as alternative protein sources. Erythrina edulis proteins have been found to have antioxidant and immunostimulatory effects.
Article
Biochemistry & Molecular Biology
Ashley Newton, Kaustav Majumder
Summary: Germination and gastrointestinal digestion have a significant impact on the release of dietary compounds with antioxidant activity in chickpeas. Germination for 3 days increased peptide content and hydrolysis degree in the gastric phase, leading to enhanced antioxidant activity. Differential expression analysis identified specific peptides and phytochemicals in the germinated samples, which potentially contribute to the observed antioxidant activity.
Article
Chemistry, Applied
Hongyan Zhang, Sufang Duan, Yang Yu, Ren'an Wu, Jingjing Wang, Xiao Dong Chen, Ignatius Man-Yau Szeto, Peng Wu, Yan Jin
Summary: The effects of casein-to-whey ratios in fermented milk on gastric emptying, proteolysis and intestinal peptidome were investigated using an in vitro dynamic stomach-intestine system mimicking pre-school children digestion. The research found that the gastric emptying rate varied insignificantly among the milk samples. After 120 min digestion, the highest extent of proteolysis was observed at a casein-to-whey ratio of 2:1 due to the fewest gastric protein aggregates and relatively abundant caseins. Intestinal peptides derived from caseins or whey proteins showed a positive correlation with their parent protein content. The most abundant bioactive whey peptides were found at a casein-to-whey ratio of 1:1.5 after intestinal digestion. These findings demonstrated the importance of protein compositions in fermented milk on gastrointestinal proteolysis and peptide release in vitro, which is meaningful for future development of milk products that are more suitable for children.
Article
Food Science & Technology
Jiayu Zhang, Mengdi Li, Ying Lv, Shuntang Guo, Baichong Yang
Summary: The study investigated the protein aggregates and in vitro digestibility of soymilk, as well as dry-heated soybeans (DHS) at 160 degrees C and 200 degrees C. The results showed that thermal treatment led to the formation of different types of insoluble protein aggregates. The in vitro digestibility was higher for 160 degrees C DHS compared to soymilk and 200 degrees C DHS.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Manuel Felix, Maria Cermeno, Richard J. FitzGerald
Summary: This study investigated the emulsifying and bioactive properties of fava bean protein hydrolysates at different degrees of hydrolysis and pH levels. The low degree of hydrolysis sample showed better emulsifying properties and higher antioxidant activity at pH 8.0. The hydrolysate emulsions were able to maintain their ability to inhibit DPP-IV and ACE activities even after simulated gastrointestinal digestion, suggesting potential for the development of bioactive emulsions.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Agriculture, Multidisciplinary
Miguel A. Alvarez-Olguin, Lilia M. Beltran-Barrientos, Adrian Hernandez-Mendoza, Aaron F. Gonzalez-Cordova, Belinda Vallejo-Cordoba
Summary: The bioaccessibility and bioavailability of food-derived bioactive compounds are crucial in assessing their physiological effects. Various in vitro models, such as the static simulated gastrointestinal digestion model and the Caco-2 cell monolayer model, have been developed for evaluating the stability and absorption of these compounds. Further exploration of ex vivo tissue-based models like the everted sac may offer a more physiological and cost-effective approach for studying bioactive peptides.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Multidisciplinary
Lidija Jakobek, Jozo Istuk, Andrew R. R. Barron, Petra Matic
Summary: Bioactive phenolic compounds in apples are released in the gastric and intestinal phases of in vitro simulated gastrointestinal digestion. The release kinetics of different phenolic subgroups were studied using modified equations of first- and second-order kinetics. The concentrations of phenolic compounds at the endpoint of release were well predicted by the kinetic equations, and the half-life of released compounds varied depending on the digestion phase and the kinetic model.
APPLIED SCIENCES-BASEL
(2023)
Review
Food Science & Technology
Tausif Ahmed, Xiaohong Sun, Chibuike C. Udenigwe
Summary: This systematic review investigated peptide sequences and structural stability, finding that peptides resistant to gastrointestinal digestion had smaller molecular size and hydrophobicity, higher positive net charge at intestinal pH, branched-chain aliphatic N-terminal residues, the absence of C-terminal leucine, higher histidine content, and higher proline, especially at the C-terminal, compared to unstable peptides. These findings provide important guidelines for the selection and rational design of BAPs with conserved structure and therapeutic activity in vivo.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Umi Kalsum Hussain Zaki, Christos Fryganas, Laura Trijsburg, Edith J. M. Feskens, Edoardo Capuano
Summary: This study assessed the influence of fermentation and germination as well as particle size on the bioaccessibility of lignans from flaxseed. It found that fermented flaxseed had the highest bioaccessibility of secoisolariciresinol (SECO) and that particle size also significantly affected lignan bioaccessibility. In the colon, fermented flaxseed had the highest SECO release, while lignan conversion in tea brew was relatively high.
Article
Biochemistry & Molecular Biology
Haiyan Xue, Jingjing Han, Baoyuan He, Meixia Yi, Xiaofeng Liu, Hongxin Song, Jingying Li
Summary: In this study, casein was labeled with FITC to track its digestion and absorption in Sprague Dawley (SD) rats. The results showed that CN-FITC exhibited good labeling stability in the gastrointestinal digestive juice both in vivo and in vitro, with the maximum peptide content achieved 2 hours after administration. LC-MS-MS analysis identified potential bioactive peptides derived from beta-casein, highlighting the physiological activity of casein hydrolysate in vivo.
Review
Nutrition & Dietetics
Marta Garces-Rimon, Diego Morales, Marta Miguel-Castro
Summary: This study reviewed the beneficial actions of legumes proteins and peptides, with a focus on their effects on metabolic syndrome. In vitro tests have shown the promising potential of bioactive hydrolysates and peptides from pulses, but only a few animal models have validated these effects. Further research, including clinical trials, is needed to clarify the effective health implications.
Article
Chemistry, Applied
Dariusz Kowalczyk, Urszula Szymanowska, Tomasz Skrzypek, Artur Bartkowiak, Malgorzata Materska, Katarzyna Lupina
Summary: The study characterized and compared the release and antioxidant properties of edible films based on corn starch (CS) and methylcellulose (MC) incorporated with different concentrations of powdered fireweed extract (FE). MC films showed higher swelling capacity and faster dissolution in water compared to CS films, resulting in increased release rate with higher FE concentrations. The Weibull models were used to analyze the release patterns, with MC films showing slower release rates compared to CS films due to their less erodible nature. Overall, the results indicate a strong correlation between film solubility, release rate, and antiradical activity.
FOOD HYDROCOLLOIDS
(2021)
Editorial Material
Food Science & Technology
Urszula Zlotek, Anna Jakubczyk, Urszula Gawlik-Dziki
Article
Chemistry, Multidisciplinary
Justyna Bochnak-Niedzwiecka, Urszula Szymanowska, Michal Swieca
Summary: An innovative recipe for powdered fruit and vegetable drinks fortified with lentil proteins (AGF) and stabilized with flax seed gums (FSG) was developed. The study found that these beverages have potent antioxidant and anticancer properties, which are attributed to the bioactive peptides and phenolics released during digestion.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Dariusz Kowalczyk, Urszula Szymanowska, Tomasz Skrzypek, Monika Basiura-Cembala, Artur Bartkowiak, Katarzyna Lupina
Summary: In this study, the structural, physicochemical, and antiradical properties of GEL and WPI films incorporated with freeze-dried fireweed extract (FE) were evaluated. The results showed that GEL films had higher mechanical strength and lower permeability, while WPI films had better UV-protective potential and antiradical activity.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Review
Food Science & Technology
Kaja Kiersnowska, Anna Jakubczyk
Summary: Food is not only a source of nutrients, but also a source of bioactive compounds that can play a significant role in disease prevention and treatment. Metabolic syndrome is a complex disorder that can be inhibited by bioactive peptides derived from legume seeds.
Article
Food Science & Technology
Urszula Zlotek, Anna Jakubczyk, Kamila Rybczynska-Tkaczyk
Summary: The quality of essential oils depends on the optimized drying methods. The highest yield of essential oils was obtained from plants elicited with 0.1% yeast extract and dried traditionally. (Z)-ligustilide, alpha-terpinyl acetate, and beta-phellandrene were the main compounds identified in the samples. The most effective antioxidant activity was found in the sample obtained from plants elicited with 0.1% yeast extract and freeze-dried.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Agriculture, Multidisciplinary
Paula Grden, Anna Jakubczyk
Summary: Pulses have been consumed by humans for centuries and also used in folk medicine for their medicinal effects. They belong to the Fabaceae family and their edible part is the fruit or pods. Different species of pulses have different edible parts such as whole pods or their parts. Legume seeds have high nutritional value with a protein content ranging from 20% to 35%. Pulses have various health-promoting properties such as low glycemic index, anti-diabetic and anti-inflammatory effects, and inhibition of pancreatic lipase.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Kamila Rybczynska-Tkaczyk, Anna Grenda, Anna Jakubczyk, Pawel Krawczyk
Summary: Despite modern treatments and personalized therapies, there is a need for new drugs in the fight against cancer. Current chemotherapeutics have unsatisfactory outcomes and burdensome side effects. Personalized therapies and immunotherapies have extended survival time in NSCLC patients, but clonal selection and acquired resistance mutations can hinder treatment effectiveness.
Article
Biochemistry & Molecular Biology
Magdalena Szydlowska-Tutaj, Urszula Szymanowska, Krzysztof Tutaj, Dorota Domagala, Urszula Zlotek
Summary: The study investigated the effects of adding 2.5% and 5% dried Reishi and Lion's Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta. The results showed that the samples subjected to gastrointestinal digestion had significantly higher levels of phenolic compounds and exhibited increased antioxidant, anti-inflammatory, and antiproliferative properties. The analysis of phenolic compounds using LC-MS/MS technique revealed that Reishi-enriched pasta had a higher content of syringic acid, while Lion's Mane supplemented pasta had a higher content of vanillin compared to the control pasta. Ethanol extracts of the Reishi-enriched samples showed higher ABTS antiradical properties and reducing power, while Lion's Mane supplemented samples exhibited stronger lipoxygenase inhibition ability. These findings suggest that Reishi and Lion's Mane mushroom powder can be used to fortify semolina pasta, imparting slightly healthier characteristics to the product.
Review
Microbiology
Kamila Rybczynska-Tkaczyk, Anna Grenda, Anna Jakubczyk, Kaja Kiersnowska, Marta Bik-Malodzinska
Summary: Currently, the cosmetic industry is experiencing rapid growth in response to consumer demands for environmentally friendly and health-promoting products. Natural compounds with antimicrobial properties, such as polyphenolic compounds, peptides, essential oils, and plant extracts, are replacing synthetic components in cosmetics. These compounds not only offer durability and safety but also provide antioxidant, anti-inflammatory, and soothing properties, thereby increasing the value of the products. Studies have shown that the use of these natural compounds in cosmetics has a positive impact on both consumer interest and the environment.
Article
Biochemistry & Molecular Biology
Ivo Oliveira, Beatriz Marinho, Urszula Szymanowska, Monika Karas, Alice Vilela
Summary: Almonds are a highly produced nut worldwide and research has shown their nutritional and medicinal characteristics, which make them suitable for various products. This study focused on waffles supplemented with almond skins and evaluated them for polyphenol content, antioxidant capacity, flavonoids, starch, texture, color, and sensory attributes. The results indicated that waffles with 10% almond skin had the highest phenolic compounds and antioxidant activity. The study also found variations in sugar and starch content among the waffles. Sensorial evaluation showed that the waffles with 10% almond skin had higher scores for color, roasted aroma, and dissolubility. This research highlights the potential of using almond skins in the production of innovative and nutritionally valuable products.
Article
Chemistry, Multidisciplinary
Magdalena Szydlowska-Tutaj, Urszula Szymanowska, Krzysztof Tutaj, Dorota Domagala, Urszula Zlotek
Summary: The study examined the effects of adding 2.5%, 5%, 7.5%, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and nutraceutical properties of pasta. The Maitake-supplemented pasta showed the highest amount of phenolic compounds, while the Enoki-enriched pasta exhibited higher content of α-glucans compared to the control. Gastrointestinal digestion increased the antioxidant and anti-inflammatory activities of the samples, and the ethanolic extracts from Enoki and Maitake pasta had higher antioxidant activity and lipoxygenase inhibitory potential.
APPLIED SCIENCES-BASEL
(2023)
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)
