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food Science and Human Wellness 2024年第2期13卷 1093-1107页

作者： Yu Xi Wenhui Li Junru Wang Meihong Yu Xiangquan Zeng He Li Jian Li Key laboratory of Green and Low-Carbon Processing Technology for Plant-Based food of China National Light industry Council Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijing 100048China

Trimethyltin chloride(TMT)is a potent neurotoxin to cause neurodegeneration,especially in *** study aimed to identify dietary components that can effectively attenuate TMT-induced neurodegeneration in *** predominant anthocyanin in human diets,cyanidin-3-O-glucoside(C3G,5 or 50 mg/kg),was given to mice for 16 days,and TMT(2.7 mg/kg)was injected intraperitoneally once on the eighth day.C3G(50 mg/kg)significantly alleviated TMT-induced seizures and subsequent cognitive impairment by ameliorating hippocampal neurodegeneration and synaptic ***,C3G treatment restored glutamate homeostasis in brain and reversed glutamine synthetase(GS)inhibition in reactive astrogliosis and neuroinflammation,which are critical for C3G's neuroprotective ***,C3G decreased the lipopolysaccharide,tumor necrosis factor-α,interleukin-6,and interleukin-1βlevels in the mice,which potentially by modulating the relative abundance of Atopobiaceae and Lachnospiraceae in the gut.C3G may be a promising and practical dietary component for reducing TMT-induced neurodegeneration.

关键词： Cyanidin-3-O-glucoside Trimethyltin Neurodegeneration Glutamatergic pathway Gut microbiota

food-derived protein hydrolysates and peptides:anxiolytic and antidepressant activities,characteristics,and mechanisms

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food Science and Human Wellness 2024年第3期13卷 1168-1185页

作者： Wenhui Li Yu Xi Junru Wang Yinxiao Zhang He Li Xinqi Liu Beijing Advanced innovation Center for food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food AdditivesNational Soybean Processing Industry Technology Innovation CenterBeijing Technology and Business UniversityBeijing 100048China

Globally,the prevalence of anxiety and depression has reached epidemic ***-derived protein hydrolysates and peptides delivered through dietary supplementation can avoid the negative risks associated with traditional pharmaceuticals while delivering superior anxiolytic and antidepressant *** review summarizes current research on food-derived anxiolytic and antidepressant protein hydrolysates and peptides,and subsequently analyses their physicochemical characteristics and elaborates on their *** aim of this work is to contribute to the in-depth study and provide a theoretical foundation for the development of related products to better serve patients with anxiety and depression.

关键词： Anxiolytic Antidepressant Peptides Protein hydrolysates Neurotransmitter

Sulfated Cyclocarya paliurus polysaccharides exert immunomodulatory potential on macrophages via Toll-like receptor 4 mediated MAPK/NF-κB signaling pathways

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food Science and Human Wellness 2024年第1期13卷 115-123页

作者： Yue Yu Haibin Zhu Mingyue Shen Qiang Yu Yi Chen Shiru Mo Jianhua Xie State Key laboratory of food Science and Technology Nanchang UniversityNanchang 330047China International Institute of food innovation Nanchang UniversityNanchang 330200China

The biological activity of plant polysaccharides can be enhanced by sulfated *** this study,the immunomodulatory effect of sulfated Cyclocarya paliurus polysaccharides(SCP3)on macrophages RAW264.7 and its potential molecular mechanism were *** showed that SCP3 at 25-100μg/m L increased viability and improved phagocytosis of RAW264.7 ***,SCP3 could activate mitogen-activated protein kinase(MAPK)and nuclear factor kappa B(NF-κB)signaling pathways,which increased the phosphorylation of Erk1/2,JNK,p38 and NF-κB p65,promoting secretion of cytokines tumor necrosis factorα(TNF-α),interleukin 6(IL-6)and nitric oxide(NO)as well as the production of reactive oxygen species(ROS).In addition,Toll-like receptor 4(TLR4)receptor inhibitors were able to block the production of NO and TNF-αby SCP3-stimulated *** on Western blot analysis and validation using specific inhibitors against MAPK and NF-κB signaling pathways,the results demonstrated that SCP3 induced macrophages activation and enhanced TNF-αand NO production via TLR4-mediated MAPK and NF-κB *** summary,SCP3 has significant immunomodulatory *** underlying molecular mechanism was that SCP3 activates macrophages via TLR4 receptors to promote ROS production,which in turn activates the downstream MAPK/NF-κB signaling pathway and then increases the secretion levels of cytokines and NO.

关键词： Cyclocarya paliurus Sulfated polysaccharides Macrophages Immunomodulatory Mechanism

Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

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Grain & Oil Science and Technology 2024年第2期7卷 71-78页

作者： Lauren Renee Brewer Jittawan Kubola Sirithon Siriamornpun Yong-Cheng Shi Department of Grain Science and industry Kansas State UniversityManhattanKS 66506USA Department of food innovation and Processing Faculty of Agricultural TechnologyBuriram Rajabhat UniversityBuriram 31000Thailand Research Unit of Thai food innovation Department of Food Technology and NutritionMahasarakham UniversityMahasarakham 44000Thailand

Mature wheat kernels contain three main parts:endosperm,bran,and *** milling results in multiple streams that are chemically different;however,the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product *** this study,multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat(whole ground wheat),the parts of a wheat kernel(bran,flour,germ),and wheat by-product streams(mill feed,red dog,shorts)for the first *** each mill stream,phenolic compounds(total,flavonoid,and anthocyanin contents)were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical-scavenging activity,ferric reducing/antioxidant power(FRAP),and total antioxidant capacity *** differences(Pfoods with improved nutritional properties.

关键词： Wheat Milling streams Antioxidants Phenolic acids Flavonoid Anthocyanin

Aldehyde oxidase mediated enantioselective metabolic health risk of dinotefuran

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Science China Chemistry 2024年第6期67卷 2079-2091页

作者： Liwei Xu Xinxin Xu Hua Kuang Chuanlai Xu Xiaoling Wu State Key laboratory of food Science and Resources Jiangnan UniversityWuxi214122China International Joint Research laboratory for Biointerface and Biodetection and School of food Science and Technology Jiangnan UniversityWuxi214122China Collaborative innovation center of food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi214122China

Chiral pollutants often pose significant differential environmental health *** this study,the biotransformation of chiral dinotefuran(DIN)and its enantioselective metabolic toxicity mechanisms have been systemically ***,reversedphase chromatography-high resolution mass spectrometry was developed to quantify the content of DIN R/S chiral enantiomer with pg level sensitivity,revealing a lower elimination rate constant(K_(e))of S-DIN(0.730 h^(-1))than R-DIN(0.746 h^(-1)).Secondly,the interaction mechanism between DIN metabolism and important endogenous bioactive molecules,such as aldehyde oxidase(AOX)and neurotransmitters,was *** DIN nitro-group was converted into a guanidine group by the reducing site of nearby flavin adenine dinucleotide(FAD)in AOX with the preferred higher affinity of ***,the endogenous tryptophan(Trp)aldehyde metabolic intermediate,5-hydroxyindoleacetaldehyde(5-HIAL),provides a persistent electron donor for DIN reduction via the oxidation-catalyzed site in AOX,resulting in remarkable up-regulation of monoamine neurotransmitters such as serotonin and ***,the higher level of neurotransmitters further mediated dysregulation of oxylipin homeostasis via the serotonergic pathway,where S-DIN exhibited more pronounced liver lipid damage and environmental health risk with the accumulated lipid biomarkers,oxidized triglyceride(OxTG)and oxidized sphingomyelin(OxSM).This study elucidates the AOX-mediated enantioselectivity metabolic pathway of DIN,providing a new analytical method for chiral pollutants and paves the way for their health risk assessments.

关键词： neonicotinoid dinotefuran enantiomer aldehyde oxidase metabolomics health risk

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Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

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Grain & Oil Science and Technology 2024年第1期7卷 42-49页

作者： Feng Wang Yun Cui Dongjie Liu Charles Brennan Soottawat Benjakul Weiwei Cheng Gengsheng Xiao Lukai Ma Key laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty food of Ministry and Rural Affairs College of Light Industry and FoodZhongkai University of Agriculture and EngineeringGuangzhou 510225China School of Science Royal Melbourne Institute of Technology UniversityMelbourneAustralia International Center of Excellence in Seafood Science and innovation Faculty of Agro-IndustryPrince of Songkla UniversitySongkhla 90110Thailand College of food Science and Technology Zhejiang University of TechnologyHangzhou 310014China

An isotope dilution ultra-performance liquid chromatography-triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds ofα,β-unsaturated aldehydes,namely 4-hydroxy-2-hexenal(4-HHE)and 4-hydroxy-2-nonenal(4-HNE),in *** proposed method exhibited a linear range of 10-1000 ng/mL with a limit of detection of 0.1-2.0 ng/g and a limit of quantification of 0.3-5.0 ng/*** recovery rates of these typical toxic aldehydes(i.e.,4-HHE,4-HNE)and their d3-labeled analogues were 91.54%-105.12%with a low matrix ***,this proposed method was successfully applied to a real frying system and a simulated digestion system,wherein the contents of 4-HHE and 4-HNE were determined for ***,the obtained results provide strong support for further research into the production of 4-HHE and 4-HNE resulting from foods during oil digestion and frying.

关键词： UHPLC-QqQ-MS/MS 4-Hydroxy-2-hexenal 4-Hydroxy-2-nonenal Frying Simulated digestion

Fecal microbiota transplantation:whole grain highland barley improves glucose metabolism by changing gut microbiota

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food Science and Human Wellness 2024年第4期13卷 2014-2024页

作者： Xin Ren Fulong Zhang Min Zhang Yuan Fang Zenglong Chen Meili Huan Beijing Advanced innovation Center for food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food AdditivesNational Grain Industry Highland Barley Deep Processing Technology Innovation CenterBeijing Technology and Business UniversityBeijing 100048China State Key laboratory of Integrated Management of Pest Insects and Rodents Institute of ZoologyChinese Academy of SciencesBeijing 100101China COFCO Nutrition and Health Research Institute Beijing 102209China

Highland barley(HB)is a high-altitude cereal with rich nutritional components and potential health *** clarify its hypoglycemic effect and mechanism,we investigated the effect of whole grain HB and fecal microbiota transplantation(FMT)on glucose metabolism and gut microbiota in high-fat diet and streptozotocin(HFD/STZ)-induced diabetic *** results showed that HB(40%)significantly decreased fasting blood glucose and the area under the glucose tolerance curve,significantly increased insulin secretion and improved insulin resistance in HFD/STZ-induced diabetic mice(P<0.05).Inflammatory factors and blood lipid indices were also significantly alleviated after 12 weeks of 40%HB intervention(P<0.05).Additionally,beneficial bacteria,such as Bifidobacterium and Akkermansia,were significantly enriched in the gut of diabetic mice after whole grain HB ***,the results of further FMT experiments verified that the fecal microbiota after the 40%HB intervention not only significantly increased the relative abundance of Bifidobacterium and Akkermansia but also effectively improved glucose metabolism and alleviated the inflammatory state in HFD/STZ-induced diabetic ***,our study confirmed the bridge role of gut microbiota in improving glucose metabolism of whole grain HB,which could promote the development of precision nutrition.

关键词： Highland barley Diabetes Glucose metabolism Gut microbiota Fecal bacteria transplantation

Adaptability of two cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

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food Science and Human Wellness 2024年

作者： Yingli Liu Shengjie Zhong Xiaoming Wei Maosi Fan Min Cai Zhengkai Wang Jing Wang National Center of Technology innovation for Grain industry (Comprehensive Utilization of Edible By-products) Key laboratory of Special food Supervision Technology for State Market Regulation Beijing Technology and Business University

Compared to refined wheat flour， whole wheat flour contains higher nutrients， but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore， how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern. The purpose of this study is to apply two strains Bacillus sp. SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough. The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough， rapidly reduced its pH value and insoluble dietary fiber content， and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content. During the fermentation process， the viscoelasticity of the dough decreased， free sulfhydryl content increased， wet gluten content decreased， and the degree of reduction was consistent with the degree of acidification. Moreover， the proteolytic activity of the dough was increased， and the hydrolysis of gliadin was the most extensive. Bacillus sp. SH showed a higher advantage and has been used in whole wheat bread making. Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread. When SH (5 × 107CFU/g) is added to whole wheat bread， its hardness， elasticity， chewiness， and resilience can be similar to those of bread made from control group wheat flour， far exceeding that of whole wheat bread without adding SH. The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough， and also promote the development of whole wheat fermented foods as staple foods.

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Effects of cellulase-producing strains on the nutritional and soluble dietary fiber properties of whole wheat flour

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food Science and Human Wellness 2024年

作者： Yingli Liu Shengjie Zhong Maosi Fan Zhengkai Wang Min Cai Xiaoming Wei Jing Wang National Center of Technology innovation For Grain industry (Comprehensive Utilization of Edible by-products) Key laboratory of Special food Supervision Technology for State Market Regulation Beijing Technology and Business University

Whole wheat flour is a food raw material rich in macronutrients， but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran. In order to make full use of this resource， we first screened twelve cellulase-producing strains， and then extracted soluble dietary fiber (SDF) from whole wheat flour after fermentation with 3 strains of Aspergillus sp. and 2 strains of Bacillus sp.， respectively. The effects of different strains on nutritional characteristics， SDF yield， structure improvement， and antioxidant activity of whole wheat flour were compared. The results showed that fermentation of whole wheat significantly increased the yield of SDF， the content of nutritive active substances， and improved the physicochemical structure and antioxidant activity of SDF in vitro. Scanning electron microscopy (SEM)， X-ray diffraction and liquidity characteristics show that the fermentation to make whole wheat SDF has more porous microstructure and crystallinity of lower molecular weight. Fourier transform infrared spectrum showed that there were differences in functional group types between C-SDF and F-SDF. These changes together improved the hydration performance and antioxidant activity of whole wheat SDF， including water holding capacity， oil holding capacity， cholesterol adsorption， DPPH， ABTS and hydroxyl radical scavenging， and lipase activity inhibition. Bacillus sp. SH and Aspergillus oryzae Y21 are ideal strains for fermentation of improved whole wheat， which has the potential of antioxidant properties while improving nutritional properties and food quality.

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Role of bitter contributors and bitter taste receptors:a comprehensive review of their sources,functions and future development

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food Science and Human Wellness 2024年第4期13卷 1806-1824页

作者： Xinyue Zhou Han Wang Ming Huang Jin Chen Jianle Chen Huan Cheng Xingqian Ye Wenjun Wang Donghong Liu College of Biosystems Engineering and food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro-Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentFuli Institute of Food ScienceZhejiang UniversityHangzhou 310058China innovation Center of Yangtze River Delta Zhejiang UniversityJiashan 314100China Ningbo Research Institute Zhejiang UniversityNingbo 315100China Changshan Aijia Huyou food Research and Development Center Changshan 324200China The Collaborative innovation Center for Intelligent Production Equipment of Characteristic Forest Fruits in Hilly and Mountainous Areas of Zhejiang Province Hangzhou 311300China

Bitterness,one of the 5“basic tastes”,is usually undesired by ***,abundant literature reported that bitter fruits and vegetables have beneficial health effects due to their bitter *** review provided an updated overview of the main bitter contributors of typical bitter fruits and vegetables and their health *** main bitter contributors,including phenolics,terpenoids,alkaloids,amino acids,nucleosides and purines,were *** bioactivities and wide range of beneficial effects of them on anti-cancers,anti-inflammations,anti-microbes,neuroprotection,inhibiting chronic and acute injury in organs,as well as regulating behavior performance and metabolism were ***,not only did the bitter taste receptors(taste receptor type 2 family,T2Rs)show taste effects,but extra-oral T2Rs could also be activated by binding with bitter components,regulating physiological activities via modulating hormone secretion,immunity,metabolism,and cell *** review provided a new perspective on exploring and explaining the nutrition of bitter foods,revealing the relationship between the functions of bitter contributors from food and *** trends may focus on revealing the possibility of T2Rs being targets for the treatment of diseases,exploring the mechanism of T2Rs mediating the bioactivities,and making bitter foods more acceptable without getting rid of bitter contributors.

关键词： Bitter contributors Bitter taste receptor Health benefits Fruits Vegetables