Article
Food Science & Technology
Jiage Ma, Yusi Miao, Jinzhe Li, Yue Ma, Mengguo Wu, Wan Wang, Cong Xu, Zhanmei Jiang, Juncai Hou
Summary: This study demonstrated that the addition of blue honeysuckle juice to fermented goat milk can improve its physicochemical properties, antioxidant characteristics, sensory score, reduce goaty flavor and promote protein digestion.
Article
Food Science & Technology
Jingrong Cheng, Daobang Tang, Huaigu Yang, Xuping Wang, Yaosheng Lin, Xueming Liu
Summary: The objective of this study was to investigate the impact of mulberry polyphenols on the digestibility and absorption properties of myofibrillar protein (MP) in vitro. MP was extracted from 18 different pig carcasses and a MP-mulberry polyphenols complex was formed. The results showed that mulberry polyphenols significantly influenced the digestibility of MP and the antioxidant activity of digestive juices during digestion. Furthermore, the release and degradation of phenolic compounds mainly occurred during intestinal digestion and polyphenols enriched Lactobacillus and promoted the production of short-chain fatty acids.
Article
Agricultural Engineering
Amir Hossein Mirzabe, Ali Hajiahmad
Summary: This study investigated and optimized the applicability of the filter-press method for extracting black mulberry juice, and determined key influencing parameters and indicators. The optimization process focused on minimizing energy consumption and maximizing juice percent among other objectives. The optimization results showed a maximum achievable desirability of 56.75% and a maximum absolute error of less than 2% between predicted and practical values.
BIOSYSTEMS ENGINEERING
(2022)
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
Hualu Zhou, Taotao Dai, Jinning Liu, Yubing Tan, Long Bai, Orlando J. Rojas, David Julian McClements
Summary: The study found that nanochitin can retard lipid digestion while suppressing carotenoid bioaccessibility, posing potential impacts that food formulators must carefully consider.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Songen Wang, Xuan Zhang, Jian Ai, Zhewen Yue, Ying Wang, Bin Bao, Lingmin Tian, Weibin Bai
Summary: This study investigates the interaction mechanisms between mulberry pectic polysaccharides and anthocyanins, as well as the effects of different preparation methods on their chemical structure and digestive properties. The results show that different preparation methods can alter the chemical structure of mulberry polysaccharides, and cellulase-assisted extraction greatly improves the binding capacity of mulberry polysaccharides to anthocyanins. High temperature and pressure-extracted mulberry polysaccharide improves the bio-accessibility of anthocyanins.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Juliana Nascimento da Costa, Luis Gustavo Lima Nascimento, Amanda Rodrigues Leal, Florina Danalache, Bruno Souza Moreira Leite, Raimundo Wilane Figueiredo, Paulina Mata, Vitor Delgado Alves, Paulo Henrique Machado de Sousa
Summary: The study found that structured guava produced by adding agar and low acyl gellan formed a complete gel network at around 20 degrees Celsius, maintaining stability of ascorbic acid, total antioxidant activity, and total extractable polyphenols. While the use of agar and GG did not interfere with the antioxidant properties of the product, they did influence the texture and appearance of SG.
Article
Food Science & Technology
Qiannan Zhao, Zewei Wang, Xin Wang, Xiaohai Yan, Qi Guo, Yuan Yue, Tianli Yue, Yahong Yuan
Summary: The release of phenolic compounds and their bioactivity during digestion and fermentation of mulberry leaves were investigated. The bioavailability of total phenolics and flavonoids in fermented mulberry leaves (F-MLs) were 10.14 +/- 1.81% and 6.66 +/- 0.55%, respectively. There was no significant difference in the inhibitory activity of alpha-glucosidase during gastrointestinal digestion. F-MLs exhibited higher phenolic bioaccessibility, antioxidant activities, and short-chain fatty acid production, making them a promising candidate for health food supplements.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Polymer Science
Adriana R. Machado, Pedro M. P. Silva, Antonio A. Vicente, Leonor A. Souza-Soares, Ana C. Pinheiro, Miguel A. Cerqueira
Summary: This study successfully encapsulated a phenolic extract from Spirulina sp. LEB-18 in alginate particles, demonstrating high encapsulation efficiency and revealing the release behavior of phenolic compounds under different pH conditions and during in vitro gastrointestinal digestion.
Article
Environmental Sciences
Jennifer L. Griggs, Liang Chi, Nancy M. Hanley, Michael Kohan, Karen Herbin-Davis, David J. Thomas, Kun Lu, Rebecca C. Fry, Karen D. Bradham
Summary: Arsenic exposure can alter the gut microbiome in mice, and the composition of the microbiome can affect arsenic bioaccessibility. This study used a simulated gastrointestinal model to assess the effects of exposure to arsenic-contaminated soils on the gut microbiome and its impact on arsenic bioaccessibility. The results showed that exposure to arsenic did not change the gut microbiome composition in the colon phase, but it led to a decline in bacteria in the cecum phase. The variability in arsenic bioaccessibility may be influenced by the physicochemical properties of different soil types.
ENVIRONMENTAL POLLUTION
(2022)
Article
Food Science & Technology
Minhao Li, Qian Bai, Jiajing Zhou, Thaiza Serrano Pinheiro de Souza, Hafiz Ansar Rasul Suleria
Summary: This study assessed changes in phenolic compounds during in vitro digestion and colonic fermentation of different Vigna beans. Adzuki bean showed higher total phenolic content and antioxidant activities, indicating potential benefits for gut health.
Article
Food Science & Technology
Swati B. Jadhav, Tejal Gaonkar, Abhijit Rathi
Summary: The study found that athletes tend to consume more protein than the daily recommended allowance, and supplementing their protein intake with external enzymes can enhance bioavailability. In vitro research showed that pepzymeAG assisted digestion had higher degree of hydrolysis and released bioactive peptides with enhanced antioxidant and antidiabetic properties. This enzyme may benefit athletes by increasing the rate of gastric emptying and aiding in better absorption of protein through the intestine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Food Science & Technology
Zhiyun Zhang, Dingkui Qin, Kanon Kobata, Jiajia Rao, Jiakai Lu, David Julian McClements
Summary: This study compares the digestive fate of plant-based scallop analogs to real scallops and finds differences in microstructure, physicochemical properties, and protein digestibility. Plant-based scallops have lower protein digestibility, which may be due to differences in protein structure, dietary fibers (pectin), or antinutritional factors in plant proteins.
Article
Food Science & Technology
Flora Christine Amagloh, Gaston Ampe Tumuhimbise, Benard Yada, Arnold Katungisa, Francis Kweku Amagloh, Archileo Natigo Kaaya
Summary: The percent bioaccessibility of phytochemicals and antioxidant activities of cooked sweet-potato storage roots of varying flesh colours was assessed. Generally, cooking increased the bioaccessibility of phytochemicals, except for vitamin C. Peeling the roots significantly increased the bioaccessibility of phenolics and flavonoids. Cooked roots had higher antioxidant activities than raw.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Multidisciplinary Sciences
Xiaodong Ge, Xiaoyu He, Junwei Liu, Feng Zeng, Ligen Chen, Wei Xu, Rong Shao, Ying Huang, Mohamed A. Farag, Esra Capanoglu, Hesham R. El-Seedi, Chao Zhao, Bin Liu
Summary: 6,8-guanidyl luteolin quinone-chromium coordination (GLQ.Cr) improves abnormal glucose metabolism in T2DM mice by regulating the PPAR signalling pathway and modulating intestinal microbial composition. FMT can improve the intestinal microecology of the recipient and alleviate the symptoms of T2DM-induced hyperglycaemia.
JOURNAL OF ADVANCED RESEARCH
(2023)
Article
Food Science & Technology
Busra Gultekin Subasi, Seda Yildirim-Elikoglu, Ozan Altin, Ferruh Erdogdu, Mohammad Amin Mohammadifar, Esra Capanoglu
Summary: This study investigated the non-thermal effect of electromagnetic field (NEF) on the structural and thermal properties of heat-resistant globular sunflower protein isolate. The results showed that NEF treatment led to a decrease in polar amino acid content, changes in particle size and structure, increased alpha-helix content, decreased beta-sheet content, and decreased thermal stability.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Chemistry, Applied
Yuning Liu, Yajun Huang, Ruiyu Zhu, Mohamed A. Farag, Esra Capanoglu, Chao Zhao
Summary: The study of carbohydrates and their impact on human health is gaining increasing interest. Advances in analytical methods enable more effective assessment of carbohydrates and their pharmacological effects. Developing carbohydrate profile technology aids in understanding the dietary impact of carbohydrates. Technological advancements and exploration of complex structures make it more feasible to synthesize carbohydrates instead of isolating them.
Article
Food Science & Technology
Beyza Saricaoglu, Hilal Yilmaz, Buesra Gultekin Subasi, Esra Capanoglu
Summary: Proteins and phenolic compounds in sunflower meal interact and this can affect the functional properties of proteins and the bioactivity of phenolic compounds. Methanol washing resulted in a significant decrease in the content of total phenolics and different levels of reduction in specific phenolic compounds. The interaction between sunflower protein and phenolic compounds is mainly attributed to hydrophobic attraction.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemical Research Methods
Ruben Agregan, Mirian Pateiro, Manoj Kumar, Daniel Franco, Esra Capanoglu, Kuldeep Dhama, Jose M. Lorenzo
Summary: Proteomics plays an important role in improving processed meat products by deciphering cellular mechanisms, predicting biochemical transformations, and detecting microbiological contamination, thus enhancing sensory quality and ensuring consumer safety.
JOURNAL OF PROTEOMICS
(2023)
Article
Biochemistry & Molecular Biology
Qi Chen, Xuan Yang, Esra Capanoglu, Amel Thanina Amrouche, Lipeng Wu, Jingyang Luo, Yuhang Zhu, Yixuan Wang, Xiongtao Jiang, Dayong Zhang, Baiyi Lu
Summary: This study discovered that extracts from edible flowers can prolong the lifespan of C. elegans and improve their health indicators, while enhancing their resistance to oxidative/heat stress. The longevity-extending effect depends on the transcription factor DAF-16 and mitochondrial function. The study also identified the main active compounds in edible flowers.
Article
Chemistry, Multidisciplinary
Fatma Duygu Ceylan, Nabil Adrar, Deniz Gunal-Koroglu, Busra Gultekin Subasi, Esra Capanoglu
Summary: Consumer interest in functional foods has grown significantly in recent years. Hazelnut meal, a byproduct of hazelnut oil production, is rich in proteins and bioactive peptides, making it a potentially valuable functional ingredient.
Review
Chemistry, Multidisciplinary
Ezgi Erskine, Gulay Ozkan, Baiyi Lu, Esra Capanoglu
Summary: A significant amount of fruit byproducts is wasted annually due to the lack of large-scale utilization, resulting in the loss of valuable nutrients and substantial economic consequences. Recent studies have shown that by applying appropriate methods, various components obtained from fruit byproducts, which are currently regarded as waste, can be utilized in the food industry, pharmaceutical industry, and cosmetic industry, instead of being produced synthetically. This review aims to provide a concise summary of recent studies on the fermentation of fruit byproducts and the impact of this process on their antioxidant activity.
Article
Food Science & Technology
Jianping Nie, Wei Liao, Zijie Zhang, Minjiao Zhang, Yuxi Wen, Esra Capanoglu, Md Moklesur Rahman Sarker, Ruiyu Zhu, Chao Zhao
Summary: This review introduces a 3D co-culture intestinal organoid system developed from stem cells, which can simulate human tissues and be used for studying glucose metabolism diseases and drug screening. The gut has been identified as an important site for studying the interactions among glucose metabolism, gut microbial metabolism, and gut microbiota. The construction methods and progress of 3D intestinal organoid systems compared to traditional 2D culture methods are also summarized in the manuscript.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Sena Bakir, Robert D. Hall, Ric C. H. de Vos, Roland Mumm, Cetin Kadakal, Esra Capanoglu
Summary: Different drying methods have different effects on the phytochemical variation in tomato products. Metabolite profiles of sun-dried and oven-dried samples were distinct and temperature-dependent. Both methods caused drastic changes in lycopene and vi-tamins, with semi-drying having less impact on these compounds. In vitro bioaccessibility analysis revealed that semi-dried fruits had the highest recovery rates.
Article
Biochemistry & Molecular Biology
Ruiyu Zhu, Yuezhen Ouyang, Yihan Chen, Lizhu Zhang, Jianping Nie, Mohamed A. Farag, Esra Capanoglu, Chao Zhao
Summary: DEAE-52 and Sephadex G-100 columns were utilized to separate Enteromorpha prolifera polysaccharide (EPP) with specific structural fragments. The properties of EPP were evaluated in an ageing diabetic mice model, revealing its potential in improving glucose metabolism and inhibiting the expression of ageing-associated genes. Additionally, EPP showed a probiotic effect on enhancing beneficial microbiota in the gut. Clinical studies are needed to verify these effects.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Multidisciplinary
Gulay Ozkan, Fatma Betul Sakarya, Dilara Tas, Bayram Yurt, Sezai Ercisli, Esra Capanoglu
Summary: This study investigated the phenolic and flavonoid contents as well as antioxidant capacities of various herb infusions collected from the Bingo''l region in Turkey after gastrointestinal digestion. Anchusa azurea Mill. showed the highest values while Crataegus orientalis exhibited the lowest. Gallic acid and chlorogenic acid were the most common phenolic compounds. After digestion, C. orientalis had the highest bioaccessibility of TPC and TFC.
Article
Chemistry, Multidisciplinary
Gulay Ozkan, Fatma Betul Sakarya, Dilara Tas, Bayram Yurt, Sezai Ercisli, Esra Capanoglu
Summary: The study investigated the total phenolic and flavonoid contents, as well as total antioxidant capacities, of various infusions prepared from herbs collected in the Bingo''l region of Turkey during in vitro gastrointestinal digestion. Results showed that Anchusa azurea Mill. had the highest TPC, TFC, and TAC, while Crataegus orientalis had the lowest values. Gallic acid and chlorogenic acid were the most common phenolic compounds in the infusions.
Article
Biochemistry & Molecular Biology
Deniz Gunal-Koroglu, Semra Turan, Esra Capanoglu
Summary: This study aimed to evaluate the protein-phenolic interaction in functional crackers made with wheat/lentil flour and onion skin phenolics. The recovery of phenolics and antioxidants in the crackers decreased with a higher addition of phenolics. The nutritional attributes of the functional crackers were similar, but they had lower L* values and higher a* values. The phenolic/antioxidant recovery in the functional crackers decreased with an increased ratio of phenolic supplements. The bioavailability index of phenolics was higher in co-digested crackers compared to functional crackers, while the bioavailability index of antioxidants was mostly similar. Quercetin was only identified in functional wheat/lentil crackers with onion skin phenolic extract. After digestion, the peptides of wheat crackers could not be identified, while the level of free amino groups in co-digested/functional crackers was lower than the control group.
Article
Endocrinology & Metabolism
Eirini Pegiou, Jasper Engel, Roland Mumm, Robert D. D. Hall
Summary: This study characterized the metabolome of white asparagus spears and found that the composition of metabolites is influenced by harvest time and genetic background. Monoterpenes, benzenoids, and saponins showed significant seasonal changes, while other metabolites had minor changes. Additionally, heat-enhanced cultivation yielded spears with a similar metabolome to those harvested later in the season. Overall, the dynamics of the white asparagus metabolome are influenced by a complex relationship between spear development, harvest time, and genetic background, but the typical asparagus flavor is minimally affected by these dynamics.
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.
