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food science and Human Wellness 2024年第3期13卷 1152-1167页

作者： Ningxuan Gao Chi Shu Yuehua Wang Jinlong Tian Yuxi Lang Chenyu Jin Xingyue Cui Hanqian Jiang Shi’an Liu Zhiying Li Wei Chen Hao Xu Bin Li department of food science College of FoodShenyang Agricultural UniversityShenyang 110161China department of food science and Nutrition College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhou 310058China Chaoyang Beihe food Co. Ltd.Chaoyang 122100China

The black chokeberry is rich in polyphenols,including flavonoids with anthocyanins,flavanols and lavonols as the main components and a variety of phenolic acids represented by chlorogenic *** of these polyphenols,black chokeberry has the effect of preventing and adjuvant therapy *** study summarized the current research results on the types and contents of functional components in black chokeberry,and analyzed their digestion,absorption and metabolism in human *** this basis,the disease control functions that have been proved effective in clinical research were reviewed and *** studies showed that black chokeberry have good prevention and adjuvant therapy effects on hyperlipidemia,hypertension,diabetes and *** there are different functional components in black chokeberry,its prevention and treatment of the same disease can come from multiple pathways,which provides a more reliable effectiveness for the disease control of different populations.

关键词： Black chokeberry Hyperlipidemia Hypertension Diabetes Inflammation

Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

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food science and Human Wellness 2024年第1期13卷 506-516页

作者： Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu College of food science and Technology Yunnan Agricultural UniversityKunming 650000China Institute of food Processing Guizhou Academy of Agricultural SciencesGuiyang 550006China Editorial department of Journal of Yunnan agricultural university Yunnan Agricultural UniversityKunming 650000China

Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation *** this study,we explored the physicochemical property,biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan *** showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/*** addition,compared with fresh hams,the content of total free amino acids in ripe Sanchuan ham has grown 14 folds;sour and bitter were the main tastes of Sanchuan ***,the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation *** the bacterial phyla level,Firmicutes and Actinobacteria were the two main phyla,while at the genus level,Staphylococcus was a significant strain throughout the whole ***,the dry stage has a great impact on the succession change of microbial community ***,the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.

关键词： Sanchuan ham Nitrite cont ent Free amino acids Cadaverine Staphylococcus

Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols

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food science and Human Wellness 2024年第4期13卷 1943-1950页

作者： Hualu Zhou Bingjing Zheng David Julian McClements department of food science and Technology College of Agricultural and Environmental SciencesUniversity of GeorgiaGriffinGA 30223USA Biopolymers and Colloids Laboratory Department of Food ScienceUniversity of MassachusettsAmherstMA 01003USA department of food science&Bioengineering Zhejiang Gongshang UniversityHangzhou 310018China

Simple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility,stability and *** developed and tested three p Hdriven protocols for creating nanoemulsions loaded with multiple lipophilic *** protocols differed in how the different polyphenols were incorporated into the *** impact of these three methods on the formation,properties,and gastrointestinal fate of nanoemulsions loaded with curcumin,resveratrol,and quercetin was *** three methods produced nanoemulsions with similar initial particle properties:droplet diameters(0.15,0.16,and 0.15μm)and zeta-potentials(–59,–58,and–58 m V),***,the average encapsulation efficiencies(82%,88%,and 61%),gastrointestinal stabilities(83%,97%,and 29%)and bioaccessibilities(77%,90%,and 73%)for curcumin,resveratrol,and quercetin were somewhat *** particular,more quercetin degradation occurred using the approach that held it under alkaline conditions for extended *** general,the p H-driven method provides researchers with a versatile approach of incorporating multiple polyphenols with different characteristics into functional food and beverages using a simple and inexpensive method.

关键词： Polyphenols pH-Driven encapsulation Nanoemulsions Gastrointestinal fate Functional foods

Piperine regulates the circadian rhythms of hepatic clock gene expressions and gut microbiota in high-fat diet-induced obese rats

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food science and Human Wellness 2024年第3期13卷 1617-1627页

作者： Weiyun Zhang Chi-Tang Ho Wenlian Wei Jie Xiao Muwen Lu Guangdong Provincial Key Laboratory of Nutraceuticals and Functional foods College of Food ScienceSouth China Agricultural UniversityGuangzhou 510642China department of food science Rutgers UniversityNew Brunswick 08901USA

The interplay between the host circadian clock and microbiota has significant influences on host metabolism processes,and circadian desynchrony triggered by high-fat diet(HFD)is closely related to metabolic *** this study,the modulatory effects of piperine(PIP)on lipid metabolism homeostasis,gut microbiota community and circadian rhythm of hepatic clock gene expressions in obese rats were *** Sprague-Dawley(SD)rats were fed with normal diet(ND),HFD and HFD supplemented with PIP,*** 9 weeks,rats were sacrificed with tissue and fecal samples collected for circadian *** showed that chronic PIP administration ameliorated the obesity-induced alterations in lipid metabolism and dysregulation of hepatic clock gene expressions in obese *** gut microbial communities studied through 16S rRNA sequencing showed that PIP ameliorated the imbalanced nicrobiota and recovered the circadian rhythm of Lactobacillaceae,Desulfovibrionaceae,Paraprevotellaceae,and *** fecal metabolic profiles indicated that 3-dehydroshikimate,cytidine and lithocholyltaurine were altered,which were involved in the amino acid and fatty acid metabolism *** findings could provide theoretical basis for PIP to work as functional food to alleviate the lipid metabolism disorder,circadian rhythm misalignment,and gut microbiota dysbiosis with wide applications in the food and pharmaceutic industries.

关键词： Piperine Circadian clock Obesity Gut microbiota

Insight into effects of egg- and soybean-derived phosphatidylcholine on non-alcoholic steatosis in mice and HepG2 cells by lipidomics

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food science and Human Wellness 2024年

作者： Zhihui Yu Chunyou Liu Yating Gao Haoran Guo Huiling Duan Lixin Zhang Yisheng Chen College of food science and Engineering， Shanxi agricultural university Institute of food Nutrition and Safety， Shanxi agricultural university department of food science and Technology， Guangxi university of science and Technology

Dietary phosphatidylcholine (PC) is an ideal source of bioactive lipids showing efficacy to alleviate non-alcoholic fatty liver disease (NAFLD). In this study， the lipidomic profiles of nonalcoholic steatosis in mice and HepG2 cells treated with PC isolated from eggs (EPC) and soybean (SPC) were evaluated. EPC and SPC could significantly ameliorate fatty liver disease by down-regulating triglyceride (TG) and diglyceride (DG) levels. Remarkably， EPC exhibited better performance in regulating the hepatic lipid profile leading to decreased PC and TG， ceramides， phosphatidylethanolamine and phosphatidylserine levels. A total of 117 and 20 lipid biomarkers in liver and HepG2 cells involved in glycerophospholipid metabolism were screened out， respectively. The regulatory mechanism of EPC may be attributed to a decrease in the expression of ACACA and SREBP-1c. EPC， via suppressing lipogenic gene expression， which was superior to that of SPC in alleviating nonalcoholic steatosis. Overall， EPC and SPC attenuated HFD-induced NAFLD by improving the hepatic lipid profile. The more significant effect observed with EPC may be attributed to its modulation of glycerophospholipid metabolism.

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Targeting gut microbiota in osteoporosis:impact of the microbial based functional food ingredients

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food science and Human Wellness 2024年第1期13卷 1-15页

作者： Pauline Duffuler Khushwant S.Bhullar Jianping Wu department of agricultural food&Nutritional science University of AlbertaEdmonton T6G 2P5Canada

Osteoporosis is the most common bone disorder,characterized by low bone mineral density and microarchitectural deterioration of the bone tissue,which increases the susceptibility to *** the past decade,emerging research findings reported the implication of gut microbiota on bone health and osteoporosis *** patients or individuals with a lower bone mineral density exhibit an alteration of the gut microbiota at several taxonomic *** reports demonstrate that gut microbiota regulates bone metabolism through the modulation of the gut function(mineral availability and absorption,gut integrity),the immune system,and the endocrine ***,based on the vital role of gut microbiota on bone health,it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of ***-based functional food ingredients,such as probiotics,prebiotics,synbiotics,and fermented foods,have been developed to alter the gut microbiota composition and function and thus,to provide benefits to the host bone *** promising initial results,microbial-based therapies are still under ***,additional animal studies and clinical trials are needed to understand the interactions between gut microbiota and bone metabolism before further applications.

关键词： Dysbiosis Bone health Probiotic Prebiotic Fermented food Synbiotic

The modulatory effect of oolong tea polyphenols on intestinal flora and hypothalamus gene expression in a circadian rhythm disturbance mouse model

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food science and Human Wellness 2024年第2期13卷 748-764页

作者： Ruonan Yan Chi-Tang Ho Yanan Liu Shengnan Zhan Zufang Wu Xin Zhang department of food science and Engineering Ningbo UniversityNingbo 315211China department of food science Rutgers UniversityNew BrunswickNew Jersey 08901USA

The interaction between host circadian rhythm and gut microbes through the gut-brain axis provides new clues for tea polyphenols to improve host *** present research showed that oolong tea polyphenols(OTP)improved the structural disorder of the intestinal flora caused by continuous darkness,thereby modulating the production of metabolites related to pyruvate metabolism,glycolysis/gluconeogenesis,and tryptophan metabolism to alleviate the steady-state *** fecal microbiota transplantation from the OTP group,the single-cell transcriptomic analysis revealed that OTP significantly increased the number of hypothalamus cell clusters,up-regulated the number of astrocytes and fibroblasts,and enhanced the expression of circadian rhythm genes Cry2,Per3,Bhlhe41,Nr1d1,Nr1d2,Dbp and Rorb in hypothalamic *** results confirmed that OTP can actively improve the intestinal environmental state as well as internal/peripheral circadian rhythm disorders and cognitive impairment,with potential prebiotic functional characteristics to notably contribute to host health.

关键词： Gut microbiota Circadian rhythm Oolong tea polyphenols Single-cell sequencing Metabolism

Evaluation of ruminal methane and ammonia formation and microbiota composition as affected by supplements based on mixtures of tannins and essential oils using Rusitec

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Journal of Animal science and Biotechnology 2024年第4期15卷 1607-1622页

作者： Giulia Foggi Melissa Terranova Matteo Daghio Sergej L.Amelchanka Giuseppe Conte Simon Ineichen Monica Agnolucci Carlo Viti Alberto Mantino Arianna Buccioni Michael Kreuzer Marcello Mele department of Agriculture Food and Environment(DAFE)University of Pisa56124 PisaItaly AgroVet‑Strickhof ETH ZurichLindauSwitzerland department of Agriculture FoodEnvironment and ForestryUniversity of FlorenceFlorence 50144Italy Centro Di Ricerche Agro‑Ambientali“E.Avanzi” University of PisaPisa 56122Italy School of agricultural Forest and Food Sciences HAFLBern University of Applied SciencesZollikofenSwitzerland Institute of agricultural sciences ETH ZurichLindauSwitzerland

Background Dietary supplements based on tannin extracts or essential oil compounds(EOC)have been repeatedly reported as a promising feeding strategy to reduce the environmental impact of ruminant husbandry.A previous batch culture screening of various supplements identified selected mixtures with an enhanced potential to mitigate ruminal methane and ammonia *** these,Q-2(named after quebracho extract and EOC blend 2,composed of carvacrol,thymol,and eugenol)and C-10(chestnut extract and EOC blend 10,consisting of oregano and thyme essential oils and limonene)have been investigated in detail in the present study with the semi-continuous rumen simulation technique(Rusitec)in three independent *** this purpose,Q-2 and C-10,dosed according to the previous study,were compared with a non-supplemented diet(negative control,NC)and with one supplemented with the commercial EOC-based Agolin^(R) Ruminant(positive control,PC).Results From d 5 to 10 of fermentation incubation liquid was collected and analysed for pH,ammonia,protozoa count,and gas *** residues were collected for the determination of ruminal *** d 10,samples of incubation liquid were also characterised for bacterial,archaeal and fungal communities by high-throughput sequencing of 16S rRNA and 26S ribosomal large subunit gene *** of the duration of the fermentation period,Q-2 and C-10 were similarly efficient as PC in mitigating either ammonia(-37%by Q-2,-34%by PC)or methane formation(-12%by C-10,-12%by PC).The PC was also responsible for lower feed degradability and bacterial and fungal richness,whereas Q-2 and C-10 effects,particularly on microbiome diversities,were limited compared to *** All additives showed the potential to mitigate methane or ammonia formation,or both,in vitro over a period of 10 ***,several differences occurred between PC and Q-2/C-10,indicating different mechanisms of *** pronounced defaunation caused by PC a

关键词： Additive Bacteria Continuous culture Degradability Fermentation Fungi Greenhouse gas In vitro Microbiome Rumen

High Power Microwave Treatment Impacts on Microbes in Rough Rice

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Rice science 2024年第2期31卷 139-141,I0020,I0021页

作者： Faith OUMA Luthra KAUSHIK Boreddy SREENIVASULA Oduola ABASS Griffiths G.ATUNGULU department of food science University of Arkansas Division of AgricultureFayetteville 72704USA department of Processing and food Engineering Dr.NTR College of Agricultural EngineeringBapatla 522101India

As rice consumption increases,ensuring its safety has become a priority for the food *** address this concern,the industry is exploring a single-pass microbial inactivation treatment at the rough rice *** this study,a long-grain rice variety,RT7321[21.2%wet basis(WB)and a 20 mm bed thickness]was exposed to microwave radiation(915 MHz frequency)at powers of 16,18,and 20 kW for durations of 1,2,and 3 *** found that the highest microwave power(20 kW)and the longest exposure duration(3 min)produced the greatest reduction in total aerobic count and total fungal count,reducing them by up to 1.21 and 5.01 log(CFU/g),*** findings provided insights into the used to high-power,shortduration 915 MHz microwave technology for decontamination purposes in rough rice to help improve the microbial safety of *** aim is to develop a single-pass drying approach for microbial inactivation in rice processing facilities while ensuring that the yield and quality is not compromised.

关键词： microwave insight facilities

Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing:a review

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food science and Human Wellness 2024年第3期13卷 1135-1151页

作者： Enning Zhou Qiangqiang Li Dan Zhu Gang Chen Liming Wu Institute of Apicultural Research Chinese Academy of Agricultural SciencesBeijing 100093China department of food science University of OtagoDunedin 9016New Zealand School of food and Health Beijing Technology and Business UniversityBeijing 100048China

food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding *** the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce *** here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic *** techniques for characterizing changes in these properties of food allergens are *** processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new ***,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food *** provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.

关键词： food allergens Protein structural characterization Immunogenicity evaluation food processing modification