Review
Biochemistry & Molecular Biology
Ewa Jaszczak-Wilke, Zaneta Polkowska, Marek Koprowski, Krzysztof Owsianik, Alyson E. Mitchell, Piotr Balczewski
Summary: Amygdalin is a natural cyanogenic glycoside found in the seeds of some edible plants, with both anticancer activity and toxicity due to hydrogen cyanide production. Despite studies on cancer cell lines, clinical evidence for its anticancer properties is not fully confirmed. High dose exposures to amygdalin can lead to cyanide toxicity.
Article
Multidisciplinary Sciences
Matthew S. Bramble, Neerja Vashist, Arthur Ko, Sambhawa Priya, Celeste Musasa, Alban Mathieu, D' Andre Spencer, Michel Lupamba Kasendue, Patrick Mamona Dilufwasayo, Kevin Karume, Joanna Nsibu, Hans Manya, Mary N. A. Uy, Brian Colwell, Michael Boivin, J. P. Banae Mayambu, Daniel Okitundu, Arnaud Droit, Dieudonne Mumba Ngoyi, Ran Blekhman, Desire Tshala-Katumbay, Eric Vilain
Summary: Konzo, a distinct upper motor neuron disease associated with cyanogenic diet and chronic malnutrition, predominantly affects children and women of childbearing age in sub-Saharan Africa. The gut microbiome structure is highly variable depending on region of sampling, and unique enrichments of bacterial species and functional pathways have been identified in prone regions of the Congo that potentially modulate the susceptibility of konzo. Using metagenomic profiling in 180 individuals from the Democratic Republic of the Congo, associations between the gut microbiome and konzo have been found.
NATURE COMMUNICATIONS
(2021)
Article
Acoustics
Yongheng Zhong, Tao Xu, Shengyang Ji, Xiaodan Wu, Tian Zha, Shimin Li, Peng Zhang, Kaimian Li, Baiyi Lu
Summary: The study found that ultrasonic pretreatment (UPT) is an effective way to remove cyanide from cassava in a short period of time, enhancing the safety of cassava. UPT can improve the processing of cassava by directly eliminating hydrogen cyanide and indirectly degrading cyanogenic glycosides, while also promoting enzymatic hydrolysis.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Biochemistry & Molecular Biology
Daniela Figurova, Katarina Tokarova, Hana Greifova, Nikola Knizatova, Adriana Kolesarova, Norbert Lukac
Summary: Inflammation accompanies any disease process in vascularized metazoans. Efforts have been made to develop selective drugs aimed at removing pain, fever, or swelling, but serious adverse side effects of such inhibitors have become apparent. Scientific research has explored new possibilities, including naturally available substances like amygdalin, but its toxicity at different doses and effects on the body's inflammatory response remain unclear.
Article
Chemistry, Applied
Yongheng Zhong, Tao Xu, Xiaodan Wu, Kaimian Li, Peng Zhang, Shengyang Ji, Shimin Li, Lufei Zheng, Baiyi Lu
Summary: This paper evaluated the dietary risks of cassava cyanide and proposed a maximum residue limit for cyanogenic glycosides in cassava. The results showed no chronic health risk across all populations concerning cassava consumption. It is suggested that risk assessment of cyanide for foods rich in CNGs should be based on CNGs quantification rather than that of CN-.
Article
Food Science & Technology
Marianna Giancaterino, Thomas Fauster, Anna Krottenthaler, Henry Jaeger
Summary: This study investigates the use of pulsed electric fields (PEF) as a pre-treatment method to improve the debittering process and facilitate the degradation of cyanide precursors in cherry kernels. Different PEF treatments were performed at a constant electric field strength of 2.2 kV/cm, with varying energy inputs. The results show that PEF-treated samples have higher and faster detoxification efficiency, as well as minimizing sugar loss during the debittering process.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Biochemistry & Molecular Biology
Yongheng Zhong, Ye Li, Qi Chen, Shengyang Ji, Minhao Xu, Yuqi Liu, Xiaodan Wu, Shimin Li, Kaimian Li, Baiyi Lu
Summary: In this study, the researchers investigated the degradation efficiency of cyanogenic glycosides in cassava using a cassava linamarase mutant. The results showed that the mutant had improved catalytic activity and thermal stability, leading to a higher degradation efficiency of cyanogenic glycosides. The study also highlighted the potential of the mutant in food applications. However, further research is needed to understand the catalytic mechanism.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agronomy
Shelby M. Gruss, Manoj Ghaste, Joshua R. Widhalm, Mitchell R. Tuinstra
Summary: This study investigated the impact of CG dhurrin on fall armyworm feeding and plant growth in sorghum using genetic mutants and nondestructive phenotyping techniques. Results showed that disrupting dhurrin biosynthesis led to faster plant growth but increased susceptibility to insect feeding in sorghum seedlings.
THEORETICAL AND APPLIED GENETICS
(2022)
Article
Biochemistry & Molecular Biology
Manisha Yadav, Indrakant K. Singh, Archana Singh
Summary: This article provides an overview of Dhurrin's properties, distribution, metabolism, and detoxification pathway, as well as its potential application as a natural pest control agent.
Article
Food Science & Technology
Alicia A. Quinn, Harry Myrans, Roslyn M. Gleadow
Summary: This study investigated cassava food products in Melbourne, Australia and found that ready-to-eat cassava chips had the highest cyanide content, with imported products having higher levels than those manufactured in Australia. Cyanide was detected in frozen cassava products, but processing according to instructions significantly reduced the levels. The study emphasizes the need for ongoing testing of cassava food products.
Article
Microbiology
Qiuyu Wen, Shen Yu, Shanshan Wang, Yan Qin, Quan Xia, Sheng Wang, Guanjun Chen, Chenlin Shen, Shuai Song
Summary: This study compared the toxicokinetics of Amygdalin in normal rats and pseudo germfree rats. The results suggest that intestinal microbiota are involved in regulating the toxicity and detoxification of Amygdalin. Metagenomic sequencing identified bacteria species related to cyanogenesis of Amygdalin, and functional analysis revealed the detoxification potential of intestinal microbiota for cyanide.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Pharmacology & Pharmacy
T. Joseph, S. Sreejith, X. Joseph, V. P. Sangeetha, N. Prajitha, U. Vandana, C. A. Jayaprakas, P. Mohanan
Summary: Cassava, an important root crop in tropical countries, was formulated into biopesticide CCE to combat borer insect pests. Cell studies showed dose-dependent cytotoxicity of CCE on A549 cells, with different effects on free radical scavenging and nitrite radicals, and a negative correlation with mitochondrial and lysosomal functions. Higher concentrations of CCE led to necrotic cell death rather than apoptosis, indicating significant anti-proliferative ability.
Review
Plant Sciences
Jennifer McMahon, Richard Sayre, Tawanda Zidenga
Summary: Cassava is an important staple crop worldwide, but it has received the least investment compared to other major global crops. It is grown by subsistence farmers in countries with limited resources for crop improvement. The starchy roots of cassava are high in calories but low in protein and essential nutrients. They also contain potentially toxic levels of cyanogenic glycosides that must be reduced before consumption. Recent progress in understanding the metabolism of cyanogens in cassava may offer a solution to creating a safer and more nutritious crop.
JOURNAL OF EXPERIMENTAL BOTANY
(2022)
Article
Chemistry, Applied
Chao Huang, Timothy J. Tse, Sarah K. Purdy, Farley Chicilo, Jianheng Shen, Venkatesh Meda, Martin J. T. Reaney
Summary: In this study, flaxseed was successfully fermented using a mixed culture of Lactobacillaceae, which completely removed cyanogenic glycosides within 72 hours while maintaining the fatty acid composition of the flaxseed. The resulting cyanogenic glycoside-free flaxseed products have potential as health product ingredients or animal feed in markets that restrict materials containing cyanogenic glycosides.
Article
Chemistry, Applied
Bao-Dong Cai, Jian-Yuan Wu, Ya-Li Bai, Yu-Qi Feng
Summary: A highly sensitive method for analysis of 4 cyanogenic glycosides (CNGs) in cold-pressed flaxseed oil was developed using cigarette filter fiber-based solid-phase extraction (SPE) and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The method showed low detection limits and good recovery rates, and was successfully applied to the analysis of CNGs in nine different cold-pressed flaxseed oils.
Review
Food Science & Technology
Yue Liu, Joseph Hubert Galani Yamdeu, Yun Yun Gong, Caroline Orfila
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2020)
Article
Food Science & Technology
Jin Chu, Peter Ho, Caroline Orfila
FOOD AND BIOPROCESS TECHNOLOGY
(2020)
Article
Agriculture, Multidisciplinary
Kai Zhu, Guizhu Mao, Dongmei Wu, Chengxiao Yu, Huan Cheng, Hang Xiao, Xingqian Ye, Robert J. Linhardt, Caroline Orfila, Shiguo Chen
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Food Science & Technology
Olaide Akinwunmi Akintayo, Yunus Olayemi Hashim, Adesewa Grace Adereti, Mutiat Adebanke Balogun, Islamiyat Folashade Bolarinwa, Olufunmilola Adunni Abiodun, Adegbola Oladele Dauda, Anuoluwapo Abayomi Solaja, Oluwatoyin Fatai Alabi
JOURNAL OF FOOD SCIENCE
(2020)
Article
Food Science & Technology
Paul D. Jensen, Caroline Orfila
Summary: Urban food systems are increasingly recognized as unsustainable, inequitable, and lacking in resilience. Through a case study, the city of Leeds in the UK was found to have a significant and diverse food production system, but it is not food secure in terms of providing sufficient energy or nutrients for all residents. Improving the performance of the system requires nuanced strategies, multi-sector cooperation, and strong governance. The findings and recommendations from the case study can be widely applied to other urban food systems.
Correction
Food Science & Technology
Paul D. Jensen, Caroline Orfila
Article
Nutrition & Dietetics
Francesca Danesi, Carlo Mengucci, Simona Vita, Achim Bub, Stephanie Seifert, Corinne Malpuech-Brugere, Ruddy Richard, Caroline Orfila, Samantha Sutulic, Luigi Ricciardiello, Elisa Marcato, Francesco Capozzi, Alessandra Bordoni
Summary: This study aimed to establish a multivariate model linking energy and macronutrient intake to the clinical features of MetS. By comparing individual nutrient intake with dietary reference values and using ridge regression, the researchers were able to assess the complex interactions between nutritional variables and their impact on clinical outcomes.
Article
Chemistry, Applied
Shiguo Chen, Jiaqi Zheng, Laiming Zhang, Huan Cheng, Caroline Orfila, Xingqian Ye, Jianle Chen
Summary: The study found that synergistic gelation can improve the rheological properties of RG-I pectic polysaccharide and blending gels can enhance its application in functional foods.
Article
Food Science & Technology
Mengyao Wu, Hanis Gani, Sara Viney, Peter Ho, Caroline Orfila
Summary: This study analyzed bioactive compounds in commercial ginger powders and evaluated the acceptability and satiety responses of ginger-enriched wheat pasta in healthy volunteers. Results showed that different levels of ginger powder in pasta were generally liked by consumers but had a difference in color liking. Additionally, the ginger-enriched pasta did not lead to higher satiety compared to the control pasta, as indicated by subjective feelings of satiety assessed over a 2-hour period.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Xiangyu Zhou, Qingming Cao, Caroline Orfila, Jian Zhao, Lin Zhang
Summary: Oral astaxanthin supplementation significantly improved skin moisture content and elasticity, but did not significantly decrease wrinkle depth compared to placebo. Open-label, prospective studies suggested slightly protective effects of topical and oral-topical astaxanthin applications on skin ageing.
Review
Nutrition & Dietetics
Maryam S. Hafiz, Matthew D. Campbell, Lauren L. O'Mahoney, Melvin Holmes, Caroline Orfila, Christine Boesch
Summary: The study showed that pulse intake can significantly reduce postprandial glucose concentration in both diabetic and nondiabetic individuals, and has a positive impact on long-term glycemic control parameters.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Chemistry, Applied
Ornicha Champrasert, Jin Chu, Qi Meng, Sara Viney, Melvin Holmes, Prisana Suwannaporn, Caroline Orfila
Summary: The study found that alginate and pectin can effectively inhibit the formation of acrylamide, with better performance under conventional heating, while chitosan has a relatively weaker inhibitory effect. Alginate and pectin also slightly reduced acrylamide formation under microwave heating.
Article
Biochemistry & Molecular Biology
Carlo Mengucci, Lorenzo Nissen, Gianfranco Picone, Corinne Malpuech-Brugere, Caroline Orfila, Luigi Ricciardiello, Alessandra Bordoni, Francesco Capozzi, Andrea Gianotti
Summary: This study proposes the development of an explorative tool based on correlation networks to integrate omics data and investigate the physiological effects of nutritional interventions. By combining data from microbiota, metabolome, and volatilome, this approach can reveal the complex relationship between nutrition and health.
Review
Food Science & Technology
Y. J. H. Galani, C. Orfila, Y. Y. Gong
Summary: This paper reviews the importance of maize as staple food in Eastern and Southern Africa and its connection to micronutrient deficiencies in these regions. Micronutrient deficiencies, particularly among women and children, are prevalent in these regions. Maize consumption in these regions is also high. While maize can contribute to meeting dietary reference intakes, it lacks certain nutrients such as fats, calcium, and zinc. Successful strategies to address micronutrient deficiencies in these regions include maize fortification, increasing dietary diversity, and biofortification.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Lucia Margarita Perez-Hernandez, Alan Javier Hernandez-Alvarez, Michael Morgan, Christine Boesch, Caroline Orfila
Summary: Common bean consumption is associated with the prevention of chronic diseases through their polyphenol content. Enzymatic digestion improves the bioaccessibility of polyphenols in beans, and different bean cultivars can elicit both anti-inflammatory and pro-inflammatory responses in macrophages.
CYTA-JOURNAL OF FOOD
(2021)
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.
