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Dendrobium officinale polysaccharide attenuates type 2 diabetes in mice model by modulating gut microbiota and alleviating intestinal mucosal barrier damage

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food Science and Human Wellness 2024年

作者： Xiaoxia Chen Chun Chen Changyang Ma Wenyi Kang Junlin Wu Xiong Fu Guangzhou Wondfo health Science and Technology Co.， Ltd. National R&D center for Edible Fungus Processing Technology， Henan University Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou Institute of Modern Industrial Technology 4. Overseas Expertise Introduction center for Discipline innovation of food nutrition and Human health (111 center) SCUT-Zhuhai Institute of Modern Industrial innovation， School of food Science and Engineering， South china University of Technology

The purpose of this study was to investigate the hypoglycemic effect and mechanism of Dendrobium officinale polysaccharide (DOP) on type 2 diabetes mellitus (T2DM) mice established by high-fat diet and streptozotocin. The results showed that DOP improved glycolipid metabolism and serum inflammation levels， and inhibited intestinal-derived lipopolysaccharide (LPS) translocation， suggesting that inhibiting LPS-mediated intestinal barrier damage may be a key target for DOP to alleviate T2DM. Interestingly， the study found that DOP reduced intestinal inflammation and oxidative stress levels， significantly up-regulated the mRNA expression of tight junction proteins Claudin-1， Occludin and Zonula occluden-1 (ZO-1)， and ameliorated intestinal epithelial damage. In addition， DOP strongly inhibited the intestinal pathogenic bacteria and LPS-producing bacteria Helicobacter， Enterococcus and Desulfovibrio with a reduction rate of 95%， 73% and 9%， respectively， and promoted the proliferation of anti-inflammatory bacteria Bifidobacterium and Lactobacillus by 139% and 8%， respectively. Taken together， the hypoglycemic effect of DOP was related to the protection of intestinal mucosal barrier， and its underlying mechanism lied in its excellent anti-inflammatory and gut microbiota-modulatory effects， providing a theoretical basis for developing DOP as a novel prebiotic in functional food for diabetes.

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Bifidobacterium longum subsp. infantis CCFM1269 promotes intestinal barrier and release of IFN-β through TLR4-TRIF dependent way in growing mice

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food Science and Human Wellness 2024年

作者： Mengfan Ding Bo Yang Bowen Li Haiqin Chen Renqiang Yu R.Paul Ross Catherine Stanton Shilong Jiang Jianxin Zhao Wei Chen State Key Laboratory of food Science and Resources， Jiangnan University Teagasc food Research Centre nutrition and Metabolism Research Division， innovation center， Heilongjiang Feihe Dairy Co.， Ltd. Department of Neonatology， Wuxi Maternity and Child health Care Hospital， Affiliated Women's Hospital of Jiangnan University National Engineering Research center for Functional food， Jiangnan University School of food Science and Technology， Jiangnan University PKUHSC-china Feihe Joint Research Institute of nutrition and healthy Lifespan Development International Joint Research center for Probiotics & Gut health， Jiangnan University APC Microbiome Ireland， University College Cork

Bifidobacterium longum subsp. infantis is a commensal bacterium that predominates in the infant gut， playing a critical role in both preventing foreign infections and facilitating immune development. This study aimed to explore the effects of B. longum subsp. infantis supplementation on interferon-beta (IFN-β) secretion and intestinal barrier improvement in growing mice. Female and male mice were orally administered either saline or B. longum subsp. infantis CCFM1269 or I5TI (1 × 109CFU/mice per day， n = 8) from 1-week-age until 3-， 4-， and 5-week-age. RNA sequencing analysis revealed that CCFM1269 exhibited potential antiviral capacity through increasing 2’-5’ oligoadenylate synthetase (OAS). Additionally， CCFM1269 supplementation significantly increased colonic IFN-β levels which combined with OAS in 3-week-old female and male mice by activating the TLR4-TRIF-dependent signaling pathway. However， this effect was not observed in 4- and 5-week-old mice. Furthermore， both CCFM1269 were found to modulate the gut microbiota composition and enhance the intestinal barrier function in 3-， 4-， and 5-week-old mice. In summary， the results of this study suggested that B. longum subsp. infantis CCFM1269 promoting intestinal barrier and releasing IFN-β in growing mice was in a strain-specific and time-dependent manner.

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Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

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food Science and Human Wellness 2024年第5期13卷 2765-2778页

作者： Shangong Tong Wenlong Li Yuandong Rao Yanqin Xiao Yingyin Yan Weiling Guo Xucong Lü Jinyuan Sun Lianzhong Ai Li Ni Institute of food Science and Technology College of Biological Science and EngineeringFuzhou UniversityFuzhou 350108China food nutrition and health Research center School of Advanced ManufacturingFuzhou UniversityJinjiang 362200China School of food Science and Technology Jiangnan UniversityWuxi 214122China Beijing Laboratory for food Quality and Safety Beijing Technology and Business UniversityBeijing 100048China School of health Science and Engineering University of Shanghai for Science and TechnologyShanghai 200093China

This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor *** analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,***,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal *** analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,*** and *** were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and ***,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged *** analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic *** study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.

关键词： Hongqu aged vinegar Traditional fermentation Microbial dynamics flavor components Bidirectional orthogonal partial least squares

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Exploration of cyclooxygenase-2 inhibitory peptides from walnut dreg proteins based on in silico and in vitro analysis

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food Science and Human Wellness 2024年第3期13卷 1636-1644页

作者： Zishan Hong Jing Xie Liang Tao Jing-Jing Dai Tingting Li Li Zhang Yuying Bai Xia Hu Jinlian Chen Jun Sheng Yang Tian College of food Science and Technology Yunnan Agricultural UniversityKunming 650201China Yunnan Provincial Key Laboratory of Precision nutrition and Personalized food Manufacturing Yunnan Agricultural UniversityKunming 650201China Engineering Research center of Development and Utilization of food and Drug Homologous Resources Ministry of EducationYunnan Agricultural UniversityKunming 650201China School of Tea and Coffee Pu’er UniversityPu’er 665000China Yunnan Provincial Engineering Research center for Edible and Medicinal Homologous Functional food Yunnan Agricultural UniversityKunming 650201China Key Laboratory of Pu-er Tea Science Ministry of EducationYunnan Agricultural UniversityKunming 650201China

Walnut dreg protein hydrolysates(WDPHs)exhibit a variety of biological activities,however,the cyclooxygenase-2(COX-2)inhibitory peptide of WDPHs remain *** aim of this study was to rapidly screen for such peptides in WDPHs through a combination of in silico and in vitro *** total,1262 peptide sequences were observed by nano liquid chromatography/tandem mass spectrometry(nano LC-MS/MS)and 4 novel COX-2 inhibitory peptides(AGFP,FPGA,LFPD,and VGFP)were *** kinetic data indicated that AGFP,FPGA,and LFPD displayed mixed-type COX-2 inhibition,whereas VGFP was a non-competitive *** is mainly because the peptides form hydrogen bonds and hydrophobic interactions with residues in the COX-2 active *** results demonstrate that computer analysis combined with in vitro evaluation allows for rapid screening of COX-2 inhibitory peptides in walnut protein dregs.

关键词： Walnut dreg proteins Cyclooxygenase-2 inhibitory peptide Identification Virtual screening Molecular docking

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Network Pharmacology and Experimental Study of MomordicineⅠand MomordicineⅡfrom Bitter Melon Saponins in Inhibiting Fat Accumulation

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Biomedical and Environmental Sciences 2024年第5期37卷 526-530页

作者： HUANG Shi Ting LI Shang Yuan LI Xin Yu ZHU Ying ZHU Lin ZHANG Jia Yan ZHAO Yan Sheng DAGLIA Maria XIAO Xiang BAI Juan School of food and Biological Engineering Jiangsu UniversityZhenjiang 212013JiangsuChina Department of Pharmacy University of Napoli FedericoⅡVia D.Montesano 4980131 NaplesItaly International Research center for food nutrition and Safety Jiangsu UniversityZhenjiang 212013JiangsuChina

Bitter melon(Momordica Charania L.),a member of the Cucurbitaceae family,is widely distributed across tropical and subtropical ***,an important functional component of bitter melon,has been proven to exert hypoglycemic effects similarly to insulin,and also possesses lipid-lowering properties inhibiting preadipocyte differentiation and fat synthesis^([1]).

关键词： melon Momordica subtropical

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Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

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food Science and Human Wellness 2024年第4期13卷 2152-2160页

作者： Mingming Li Qiujin Zhu Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang china Meat Research center Beijing 100068China Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing School of Liquor&Food EngineeringGuizhou UniversityGuiyang 550025China Beijing Academy of food Sciences Beijing 100068China

Dry-cured meat products are considerably popular around the world due to unique *** is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous *** purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this *** dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were *** results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to ***,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork *** partial correlation analysis was performed to better elucidate the relationship among *** results revealed that close relationship between endogenous proteases and key *** not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and *** addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.

关键词： Dry-cured pork coppa Endogenous proteases Proteolysis Key taste-active amino acids Volatile compounds

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The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier

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food Science and Human Wellness 2024年第2期13卷 999-1010页

作者： Dejiang Xue Shuai Jiang Miao Zhang Kai Shan RenéLametsch Chunbao Li Key Laboratory of Meat Processing and Quality Control Ministry of EducationKey Laboratory of Meat ProcessingMinistry of Agriculture and Rural AffairsJiangsu Collaborative Innovation Center of Meat ProductionProcessing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China Department of food Science University of CopenhagenFrederiksberg C DK-1958Denmark

Hemoglobin hydrolysate is derived from the enzymatic degradation of *** work aimed to evaluate whether hemoglobin hydrolysate promotes the absorption of non-heme iron and the safety of absorbed iron in mice by analyzing the iron binding content,iron circulation,and liver *** found that hemoglobin hydrolysate promoted the absorption of non-heme iron with high efficiency in duodenum by spontaneously binding non-heme iron during digestion,and increased hepatic iron content by up-regulating divalent metal transporter 1,zinc transporter 14,but hepatic iron content only increased at 3 *** iron entered the blood through ferroportin without restriction at 3 weeks,and excessive iron entered the liver and then affected the hepatocyte membranes permeability and lipid synthesis through oxidative *** the prolongation of dietary intervention,the up-regulated hepcidin acted on the ferroportin to restrict excess iron from entering the blood,and then the hepatic homeostasis *** addition,hemoglobin hydrolysate enhanced the hepatic antioxidant *** together,hemoglobin hydrolysate has a strong ability to promote the absorption of non-heme iron in vivo,and the absorbed iron is relatively safe due to the regulation of hepcidin.

关键词： Hemoglo bin hydrolysate Non-heme iron Absorption Liver homeostasis Hepcidin

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Source and level of dietary iron influence semen quality by affecting inflammation, oxidative stress and iron utilization levels in boars

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Journal of Animal Science and Biotechnology 2024年第05期 2044-2058页

作者： Yinghui Wu Yamei Li Yueyue Miao Hongkui Wei Hefeng Luo Chunxiao Ren Yawei Zhang Juan Chen Tanghong Wei Jiyan Deng Jian Peng Department of Animal nutrition and Feed Science College of Animal Science and Technology Huazhong Agricultural University The Cooperative innovation center for Sustainable Pig Production Frontiers Science center for Animal Breeding and Sustainable Production Dekon food and Agriculture Group Xingjia Bio-Engineering Co.Ltd

Background Boars fed a mixed form of inorganic and organic iron in excess of the NRC recommended levels still develop anemia, which suggested that the current level and form of iron supplementation in boar diets may be inappropriate. Therefore, 56 healthy Topeka E line boars aged 15–21 months were randomly divided into 5 groups: basal diet supplemented with 96 mg/kg ferrous sulfate（FeSO4） and 54 mg/kg glycine chelated iron（Gly-Fe, control）; 80 mg/kg or 115 mg/kg Gly-Fe; 80 mg/kg or 115 mg/kg methionine hydroxyl analogue chelated iron（MHA-Fe, from CalimetFe） for 16 weeks. The effects of dietary iron supplementation with different sources and levels on semen quality in boars were *** 1) Serum Fe and hemoglobin concentrations were not affected by reduced dietary iron levels in the 80 mg/kg or 115 mg/kg Gly-Fe and MHA-Fe groups compared with the control group（P > 0.05）. 2) Serum interleukin-6（IL-6） and sperm malondialdehyde（MDA） levels in the 80 mg/kg or 115 mg/kg MHA-Fe groups were lower than those in the control group（P < 0.05）, and higher serum superoxide dismutase levels and lower MDA levels in the 115 mg/kg MHA-Fe group（P < 0.05）. 3) Boars in the 80 mg/kg or 115 mg/kg Gly-Fe and MHA-Fe groups had lower serum hepcidin（P < 0.01）, ferritin（P < 0.05）, and transferrin receptor（P < 0.01） concentrations, and boars in the 115 mg/kg MHA-Fe group had higher seminal plasma Fe concentrations compared with the control group. 4) Boars in the 80 mg/kg and 115 mg/kg MHA-Fe groups had lower abnormal sperm rate and in situ oscillating sperm ratio compared to the control group at weeks 12 and/or 16 of the trial. However, the effect of Gly-Fe on improving semen quality in boars was not evident. 5) Serum IL-6 level was positively correlated with hepcidin concentration（P < 0.05）, which in turn was significantly positively correlated with abnormal sperm rate（P < 0.05）. Furthermore, significant correlations were also found between indicators of iron status and oxidative s

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Insights into microbiota community dynamics and flavor development mechanism during golden pomfret(Trachinotus ovatus)fermentation based on single-molecule real-time sequencing and molecular networking analysis

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food Science and Human Wellness 2024年第1期13卷 101-114页

作者： Yueqi Wang Qian Chen Huan Xiang Dongxiao Sun-Waterhouse Shengjun Chen Yongqiang Zhao Laihao Li Yanyan Wu Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of The People’s Republic of ChinaNational R&D Center for Aquatic Product ProcessingSouth China Fisheries Research InstituteChinese Academy of Fishery SciencesGuangzhou 510300China Co-innovation center of Jiangsu Marine Bio-industry Technology Jiangsu Ocean UniversityLianyungang 222005China School of Chemical Sciences The University of AucklandAuckland 92019New Zealand Collaborative innovation center of Seafood Deep Processing Dalian Polytechnic UniversityDalian 116034China

Popular fermented golden pomfret(Trachinotus ovatus)is prepared via spontaneous fermentation;however,the mechanisms underlying the regulation of its flavor development remain *** study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish ***-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile *** underlying flavor development were also elucidated via KEGG based functional ***,Shewanella,and Staphylococcus were the dominant microbial ***-nine volatile compounds were detected in the fermented fish samples,with thirteen identified as characteristic volatile compounds(ROAV>1).Volatile profiles resulted from the interactions among the microorganisms and derived enzymes,with the main metabolic pathways being amino acid biosynthesis/metabolism,carbon metabolism,and glycolysis/*** study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products.

关键词： Fermented golden pomfret Microbiota community Volatile compound Co-occurrence network Metabolic pathway

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Revealing the specific regulations of nitric oxide on the postharvest ripening and senescence of bitter melon fruit

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aBIOTECH 2024年第1期5卷 29-45页

作者： Hongwei Wang Ling Li Lili Ma Alisdair R.Fernie Anzhen Fu Chunmei Bai Zhaoze Sang Susu Guo Fan Zhang Qing Wang Yanyan Zheng Jinhua Zuo Key Laboratory of Vegetable Postharvest Processing Ministry of AgricultureBeijing Key Laboratory of Fruits and Vegetable Storage and ProcessingKey Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China)of Ministry of AgricultureKey Laboratory of Urban Agriculture(North)of Ministry of AgricultureBeijing Vegetable Research CenterInstitute of Agro-Products Processing and Food NutritionBeijing Academy of Agriculture and Forestry SciencesBeijing 100097China College of food Science and Biotechnology Tianjin Agricultural UniversityTianjin 300392China Max Planck Institute of Molecular Plant Physiology 14476 Potsdam GolmGermany Institute of food Science and Technology Chinese Academy of Agricultural SciencesBeijingChina

Bitter melon fruit is susceptible to yellowing,softening,and rotting under room-temperature storage conditions,resulting in reduced commercial *** oxide(NO)is an important signaling molecule and plays a crucial role in regulating the fruit postharvest *** this study,we investigated the effects of NO treatment on changes in sensory and firmness of bitter melon fruit during postharvest ***,transcriptomic,metabolomic,and proteomic analyses were performed to elucidate the regulatory mechanisms through which No treatment delays the ripening and senescence of bitter melon *** results show that differentially expressed genes(DEGs)were involved in fruit texture(CSLE,β-Gal,and PME),plant hormone signal transduction(ACS,JAR4,and AUX28),and fruit flavor and aroma(SUS2,LOX,and GDH2).In addition,proteins differentially abundant were associated with fruit texture(PLY,PME,and PGA)and plant hormone signal transduction(PBL15,JAR1,and PYL9).Moreover,No significantly increased the abundance of key enzymes involved in the phenylpropanoid biosynthetic pathway,thus enhancing the disease resistance and alleviating softening of bitter melon ***,differential metabolites mainly included phenolic acids,terpenoids,and *** results provide a theoretical basis for further studies on the physiological changes associated with postharvest ripening and senescence of bitter melon fruit.

关键词： Bitter melon NO treatment Postharvest Ripening and senescence

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