ARTICLE OPEN Genomic analysis of Shiga toxin-producing Escherichia coli O157:H7 from cattle and pork-production related environments Peipei Zhang 1 , Saida Essendoubi 2 , Julia Keenliside 2 , Tim Reuter 3,4 , Kim Stanford 3,4 , Robin King 2 , Patricia Lu2 and Xianqin Yang 1 ✉ Three E. coli O157:H7 outbreaks have been attributed to contaminated pork in Alberta, Canada, recently. This study investigates the phylogenetic relatedness of E. coli O157:H7 from pigs, cattle, and pork-production...
protein, processing, color, fermentation, microorganisms
ARTICLE OPEN A method for gaining a deeper insight into the aroma profile of olive oil Daisuke Suzuki 1,2 , Yuko Sato 1 , Akane Mori 3 and Hirotoshi Tamura 2,3 ✉ Volatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid–liquid extraction (OA-LLE), which we previously reported, is an effective method for isolating volatile...
fiber, processing, quality, sensory, color
ARTICLE OPEN Combing machine learning and elemental profiling for geographical authentication of Chinese Geographical Indication (GI) rice Fei Xu 1,3 , Fanzhou Kong 1,3 , Hong Peng 1 ✉, Shuofei Dong 2 , Weiyu Gao 1 and Guangtao Zhang 1 Identification of geographical origin is of great importance for protecting the authenticity of valuable agri-food products with designated origins. In this study, a robust and accurate analytical method that could authenticate the geographical origin of...
wheat, flour, processing, quality, safety
BRIEF COMMUNICATION OPEN Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance Cornelia A. Karg 1 , Christina M. Neubig 2 , Jutta Roosen 2 and Simone Moser 1 ✉ Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about...
food science, antioxidants, protein, fiber, nutrition
ARTICLE OPEN White button mushroom interrupts tissue AR-mediated TMPRSS2 expression and attenuates pro-inflammatory cytokines in C57BL/6 mice Xiaoqiang Wang 1 , Desiree Ha 1 , Ryohei Yoshitake 1 and Shiuan Chen 1 ✉ White button mushroom (WBM) is a common edible mushroom consumed in the United States and many European and Asia- Pacific countries. We previously reported that dietary WBM antagonized dihydrotestosterone (DHT)-induced androgen receptor (AR) activation and reduced myeloid-derived...
protein, nutrition, quality, color, analysis
ARTICLE OPEN Transcriptomic response of Campylobacter jejuni following exposure to acidified sodium chlorite Gayani Weerasooriya 1 , Andrea R. McWhorter 1 , Samiullah Khan 1 and Kapil K. Chousalkar 1 ✉ Chemical decontamination during processing is used in many countries to mitigate the Campylobacter load on chicken meat. Chlorine is a commonly used sanitizer in poultry processing to limit foodborne bacterial pathogens but its efficacy is limited by high bacterial loads and organic material....
protein, processing, quality, storage, safety
ARTICLE OPEN Phenethylamine in chlorella alleviates high-fat diet-induced mouse liver damage by regulating generation of methylglyoxal Yifeng Zheng 1 , Agustin Martin-Morales 1 , Jing Wang1 , Masaki Fujishima 2 , Eri Okumura 2 and Kenji Sato 1 ✉ This study examined the effects of oral administration of water extract of chlorella (WEC) (100 mg/kg bodyweight) and phenethylamine (10 μg/kg bodyweight) on high-fat diet (HFD)-induced liver damage in mice. Phenethylamine significantly mitigated...
antioxidants, protein, fiber, nutrition, color
ARTICLE OPEN Precision cooking for printed foods via multiwavelength lasers Jonathan David Blutinger 1 ✉, Alissa Tsai 1 , Erika Storvick1 , Gabriel Seymour 1 , Elise Liu1 , Noà Samarelli 1 , Shravan Karthik 1 , Yorán Meijers 1,2 and Hod Lipson 1 Additive manufacturing of food is a method of creating three-dimensional edible products layer-by-layer. While food printers have been in use since 2007, commercial cooking appliances to simultaneously cook and print food layers do not yet exist. A key...
protein, processing, quality, sensory, texture
ARTICLE OPEN Oral intake of rice overexpressing ubiquitin ligase inhibitory pentapeptide prevents atrophy in denervated skeletal muscle Reiko Nakao 1,6 , Weilin Shen 2,6 , Yasuka Shimajiri 3,4,6 , Kumiko Kainou 3 , Yuki Sato 1 , Anayt Ulla1 , Kohta Ohnishi 5 , Miyuki Ninomiya 1 , Ayako Ohno 1 , Takayuki Uchida 1 , Mitsuru Tanaka 2 , Kazuhito Akama 3 , Toshiro Matsui 2 and Takeshi Nikawa 1 ✉ We previously reported that intramuscular injections of ubiquitin ligase CBLB inhibitory pentapeptide...
flour, starch, protein, fiber, nutrition
ARTICLE OPEN Rational design of hyperstable antibacterial peptides for food preservation Yashavantha L. Vishweshwaraiah 1,4 , Abhishek Acharya 1,4 , Vinayak Hegde 1,2 and Balaji Prakash 1,3 ✉ We describe the design of peptides with properties like thermostability, pH stability, and antibacterial activity against a few bacterial food pathogens. Insights obtained from classical structure-function analysis of natural peptides and their mutants through antimicrobial and enzymatic assays are used...
protein, nutrition, quality, sensory, color
ARTICLE OPEN Protein microparticles visualize the contact network and rigidity onset in the gelation of model proteins Joep Rouwhorst 1 , Carlijn van Baalen 2 , Krassimir Velikov 1,3 , Mehdi Habibi 2 , Erik van der Linden 2 and Peter Schall 1 ✉ Protein aggregation into gel networks is of immense importance in diverse areas from food science to medical research; however, it remains a grand challenge as the underlying molecular interactions are complex, difficult to access experimentally, and to...
food science, antioxidants, protein, nutrition, quality
ARTICLE OPEN Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability Lorena de Oliveira Felipe 1 , Juliano Lemos Bicas 2 , Meryem Bouhoute 3 , Mitsutoshi Nakajima 4 and Marcos A. Neves 4 ✉ In this study, the interfacial ability of α-terpineol (α-TOH) was reported, followed by its trapping into oil-in-water (O/W) nanoemulsion as active-ingredient and the long-term observation of this nanosystem influenced by...
food science, protein, nutrition, processing, quality
ARTICLE OPEN In vitro and in silico characterization of adiponectin-receptor agonist dipeptides Yuna Lee 1 , Akihiro Nakano 1 , Saya Nakamura 1 , Kenta Sakai 2 , Mitsuru Tanaka 2 , Keisuke Sanematsu 2,3,4 , Noriatsu Shigemura 2,3 and Toshiro Matsui 1,2 ✉ The aim of this study is to develop a dipeptide showing an adiponectin receptor 1 (AdipoR1) agonistic effect in skeletal muscle L6 myotubes. Based on the structure of the AdipoR1 agonist, AdipoRon, 15 synthetic dipeptides were targeted to...
protein, color, analysis, bioactive, functional
ARTICLE OPEN Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data Rui Sun 1 , Tingting Wu1 , Hao Guo2 , Jiamin Xu 1 , Jiahui Chen 1 , Ningping Tao1 , Xichang Wang1 and Jian Zhong 1,3 ✉ In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of data from ultra-high-performance liquid chromatography coupled with Q Exactive...
food science, wheat, protein, nutrition, processing
ARTICLE OPEN Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch Alexandra E. Hall 1 and Carmen I. Moraru 1 ✉ The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/ 4 min) or heat (95 °C/15 min) and their in vitro static and dynamic...
food science, wheat, starch, protein, fiber
ARTICLE OPEN Handheld SERS coupled with QuEChERs for the sensitive analysis of multiple pesticides in basmati rice Natasha Logan 1 ✉, Simon A. Haughey 1 , Lin Liu1 , D. Thorburn Burns 1 , Brian Quinn 1 , Cuong Cao 1,2 and Christopher T. Elliott 1 Pesticides are a safety issue globally and cause serious concerns for the environment, wildlife and human health. The handheld detection of four pesticide residues widely used in Basmati rice production using surface-enhanced Raman spectroscopy (SERS)...
starch, color, safety, analysis, extraction
ARTICLE OPEN Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities Zhaoshuo Yu 1 , Ying Tan 1 , Sihao Luo 1 , Jingru Zhou 1 , Tianhao Xu1 , Jianqiao Zou1 , Lijing Ke 1 ✉, Ji Yu 2 , Suyun Zhang1 , Jianwu Zhou 1 , Pingfan Rao1 and Jiaxing Li3 Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been eliminated for stability reasons in food...
food science, polyphenols, antioxidants, protein, nutrition
ARTICLE OPEN Identification of G protein-coupled receptor 55 (GPR55) as a target of curcumin Naoki Harada 1 ✉, Mai Okuyama 1 , Yoshiaki Teraoka1 , Yumi Arahori 1 , Yoh Shinmori 1 , Hiroko Horiuchi 1 , Paula B. Luis 2 , Akil I. Joseph 2 , Tomoya Kitakaze1 , Shigenobu Matsumura 3 , Tohru Hira 4 , Norio Yamamoto 5 , Takashi Iuni 1 , Naoki Goshima 6,7 , Claus Schneider 2 , Hiroshi Inui 1,8 and Ryoichi Yamaji 1 The identification of molecular targets of bioactive food components is important to...
polyphenols, protein, nutrition, analysis, chemistry
ARTICLE OPEN Cocoa bean fingerprinting via correlation networks Santhust Kumar 1 ✉, Roy N. D’Souza 1 , Marcello Corno2 , Matthias S. Ullrich 1 , Nikolai Kuhnert1 and Marc-Thorsten Hütt 1 ✉ Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization. Questions of food authenticity and food quality are hence particularly...
food science, polyphenols, protein, processing, quality
ARTICLE OPEN Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells Yusuke Tsuruwaka 1,2,3 ✉ and Eriko Shimada 1,4,5 ✉ Fish consumption has been increasing worldwide as per capita consumption of fish rises along with population growth. At the same time, overfishing is increasing all over the world, causing enormous damage to the ecosystem. There is an urgent need to secure sustainable fishery resources to meet the expanding demand for fish. The present study...
protein, fiber, processing, sensory, texture
ARTICLE OPEN Muscle-derived fibro-adipogenic progenitor cells for production of cultured bovine adipose tissue Richard G. J. Dohmen1,2 , Sophie Hubalek 1,2 , Johanna Melke 1 , Tobias Messmer 1,2 , Federica Cantoni 1 , Arianna Mei 1 , Rui Hueber1 , Rada Mitic 1,2 , Dirk Remmers 1 , Panagiota Moutsatsou 1 , Mark J. Post 1,2 , Laura Jackisch 1 ✉ and Joshua E. Flack 1 ✉ Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate...
wheat, protein, fiber, nutrition, processing
ARTICLE OPEN Tea compound-saliva interactions and their correlations with sweet aftertaste Pik Han Chong 1 , Jianshe Chen 1 ✉, Danting Yin2 and Lanxi Qin 1 Huigan is an important sensory attribute which is commonly used as a quality indicator evaluation of tea products. Previous studies showed a strong correlation between the lubrication behavior of saliva-tea compound mixture and the sensory perception of Huigan from trained panelists. This work was further designed to investigate how the...
food science, polyphenols, starch, protein, processing
ARTICLE OPEN Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion Yu-Hong Chen 1,2,3 , Yan-Hong Zhang 1,3 , Gen-Sheng Chen 1,3 , Jun-Feng Yin1 ✉, Jian-Xin Chen 1 , Fang Wang 1 and Yong-Quan Xu 1 ✉ Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical...
polyphenols, protein, quality, sensory, fermentation
Model Builder (AMX) software (v 0.9.2092.0) (Waters Research Centre, Budapest, Hungary). The data was subject to the MassLynx pre-processing and peak picking algorithms, after which it was lockmass corrected to m/z 554.2615 using the Leu-Enk signal contained within each RAW data file, background subtracted and normalised using total ion count (TIC). The recorded scans for each sample were combined to give an average spectrum, resulting in one averaged spectrum for each sample being used in the...
nutrition, processing, quality, packaging, safety
ARTICLE OPEN Snow flea antifreeze peptide for cryopreservation of lactic acid bacteria Xu Chen 1,2,7 , Jinhong Wu3,7 , Xiaozhen Li 1 , Fujia Yang1,2 , Dan Huang 4,5 , Jianlian Huang 4,5 , Shaoyun Wang 1 ✉ and Vincent Guyonnet 6 Cryogenic machining is one of the most commonly used techniques for processing and preserving in food industry, and traditional antifreeze agents cannot regulate the mechanical stress damage caused by ice crystals formed during recrystallization or thawing. In this...
food science, protein, processing, texture, color
Model Builder (AMX) v 1.0.1563.0 (Waters Research Centre, Budapest, Hungary). AMX was used to create PCA models, and linear discriminant analysis (LDA) models. All chemometric models were calculated using the mass region of m/z 100–2000, a spectral intensity limit of 1.00E6 counts, and a mass bin width of 0.2 Da. The validation of each model was assessed by the software’s built in “20% out” bootstrapping option. The model was calculated using 80% of the samples and data files left out were...
wheat, protein, nutrition, quality, storage
ARTICLE OPEN Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside Danielle M. Voss 1 , Gonzalo Miyagusuku-Cruzado 1 and M. Mónica Giusti 1 ✉ Pyranoanthocyanins are vibrant, naturally derived pigments formed by the reaction of an anthocyanin with a cofactor containing a partially negatively charged carbon. This study compared the thermal stability and degradation products of 10-carboxy-...
food science, polyphenols, nutrition, processing, quality
ARTICLE OPEN Effects of high fructose corn syrup on intestinal microbiota structure and obesity in mice Xiaorong Wang 1,2 , Liying Zhu 2 , Xiaoqiong Li 2 , Xin Wang 2,3 , Ruirong Hao1 ✉ and Jinjun Li 2 ✉ High fructose corn syrup (HFCS)-associated health problems have raised concerns. We investigated the effects of HFCS-containing drinking water on body fat, intestinal microbiota structure of mice, and the relationships between them. HFCS drinking water significantly increased body fat content...
food science, protein, fiber, quality, texture
ARTICLE OPEN Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction Anna R. Ziefuß 1,6 , Tim Hupfeld 1,6 , Sven W. Meckelmann 2 , Martin Meyer 2 , Oliver J. Schmitz 2 , Wiebke Kaziur-Cegla 3,4 , Lucie K. Tintrop 3,4 , Torsten C. Schmidt 3,4 , Bilal Gökce 1,5 and Stephan Barcikowski 1 ✉ Coffee is typically brewed by extracting roasted and milled beans with hot water, but alternative methods such as cold brewing became increasingly popular over the past years. Cold-brewed coffee...
polyphenols, antioxidants, nutrition, processing, quality
ARTICLE OPEN Sensory lexicon and aroma volatiles analysis of brewing malt Xiaoxia Su 1,2,3 ✉, Miao Yu 1,2,3 , Simin Wu 1,2,3 , Mingjuan Ma1,2,3 , Hongxu Su 4 , Fei Guo1,5 , Qi Bian 1,2,3 and Tianyi Du 1,2,3 Malt is an important raw material in brewing beer. With the increasing development of craft beer, brewing malt has contributed diverse colours and abundant flavours to beer. While “malty” and “worty” were commonly used to describe the malt flavour of beer, they are still inadequate. This...
food science, wheat, nutrition, processing, quality
ARTICLE OPEN Consumer purchase intention towards a quick response (QR) code for antibiotic information: an exploratory study Hollie Bradford 1 ✉, Claire McKernan 1 , Chris Elliott 1 and Moira Dean1 Increasing awareness of antimicrobial resistance (AMR) has raised concerns surrounding antimicrobial use (AMU) in food-producing animals and has focused attention towards livestock production free from antibiotic use. As antibiotic-free livestock production proliferates in the UK, there is an...
noodles, nutrition, processing, quality, texture
BRIEF COMMUNICATION OPEN foodMASST a mass spectrometry search tool for foods and beverages Kiana A. West 1,2 , Robin Schmid 1,2 , Julia M. Gauglitz 1,2 , Mingxun Wang 1,2 and Pieter C. Dorrestein 1,2,3,4 ✉ There is a growing interest in unraveling the chemical complexity of our diets. To help the scientific community gain insight into the molecules present in foods and beverages that we ingest, we created foodMASST, a search tool for MS/MS spectra (of both known and unknown molecules) against...
polyphenols, nutrition, color, analysis, functional
an allylic hydrogen is high enough to decompose a hydroperoxyl group 20 . Therefore, to remove secondary oxidation products, a crude radical oxidation product of OA was purified with reverse phase HPLC (Supplementary Fig. 1A). The purified HpOME fraction was further separated to each HpOME isomer by normal phase HPLC (Supplementary Fig. 1B). On the other hand, because 1 O2 selectively reacts with a double bond via an ene-reaction at low reaction temperatures, the decomposition of...
food science, protein, fiber, processing, quality
ARTICLE OPEN Spillover effects of food recalls: A milk recall scenario experiment in China Na Hao 1 , Yi Zhang 1 , Qiujie Zheng 2,3 ✉ and Michael Wetzstein 4,5 Food recall is a major ingredient in food safety with existing literature focusing mainly on its direct impacts. Few studies focus on possible spillover effects. It is hypothesized that food recalls have a spillover effect on the recalled brand and purchase channel. As a test of this hypothesis, a 2-purchase channel by 3-recall strategy...
quality, safety, analysis, health, technology
ARTICLE OPEN Immunomodulatory activity of a water-soluble polysaccharide extracted from mussel on cyclophosphamide-induced immunosuppressive mice models Xingwei Xiang 1,2,3,4 , Rui Wang 1,2,3,4 , Lin Chen5 , Yufeng Chen1,2,3,4 , Bin Zheng 6 , Shanggui Deng 6 , Shulai Liu 1,2,3,4 ✉, Peilong Sun 1,2,3,4 and Guoxin Shen5 ✉ This study aimed to investigate the protective effect of mussel polysaccharide (MP) on cyclophosphamide (Cy)-induced intestinal mucosal immunosuppression and microbial...
food science, antioxidants, wheat, protein, fiber
ARTICLE OPEN Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design Qing-Qing Cao 1,2 , Jie-Qiong Wang1,2 , Jian-Xin Chen1 , Fang Wang 1 , Ying Gao 1 ✉, Daniel Granato 3 , Xuebo Zhang4 , Jun-Feng Yin1 and Yong-Quan Xu 1 ✉ Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea...
polyphenols, antioxidants, processing, quality, sensory
ARTICLE OPEN Semen Ziziphi Spinosae attenuates blood–brain barrier dysfunction induced by lipopolysaccharide by targeting the FAK-DOCK180-Rac1-WAVE2-Arp3 signaling pathway Huayan Liu 1 , Xin Zhang 1 , Yujiao Liu 1 , Nian Xin 2 , Yulin Deng 1 ✉ and Yujuan Li 1 ✉ Semen Ziziphi Spinosae (SZS) has been extensively used in the daily diet as a functional food for neuroprotective health-benefit in China for many years. However, the neuroprotective mechanism of SZS associated with blood–brain barrier...
protein, processing, analysis, extraction, functional
ARTICLE OPEN Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles Kuang-Mao Chiang 1,8 , Lili Xiu 2,3,8 , Chiung-Yu Peng 4 , Shih-Chun Candice Lung 5 , Yu-Cheng Chen6,7 ✉ and Wen-Harn Pan 1,3 ✉ It is recognized that hazardous emissions produced from frying oils may be related to oil properties, particularly the fatty acid composition. However, investigations have been...
food science, fiber, processing, quality, sensory
ARTICLE OPEN Identification of a highly stable bioactive 3-hydroxyproline- containing tripeptide in human blood after collagen hydrolysate ingestion Yuki Taga 1 ✉, Yu Iwasaki 2 , Chisa Tometsuka 1 , Noriko Funato 3 , Yasutaka Shigemura 2 , Masashi Kusubata 1 and Kazunori Mizuno 1 There are increasing reports demonstrating high bioavailability of 4-hydroxyproline (4Hyp)-containing oligopeptides after oral ingestion of collagen hydrolysate and their bioactivity. In contrast, no study...
protein, nutrition, enzymes, analysis, bioactive
ARTICLE OPEN Dietary supplementation with biogenic selenium nanoparticles alleviate oxidative stress-induced intestinal barrier dysfunction Lei Qiao 1 , Xinyi Zhang 1 , Shanyao Pi1 , Jiajing Chang 1 , Xina Dou 1 , Shuqi Yan 1 , Xiaofan Song 1 , Yue Chen1 , Xiaonan Zeng 1 , Lixu Zhu 1 and Chunlan Xu 1 ✉ Selenium (Se) is an essential micronutrient that promotes body health. Endemic Se deficiency is a major nutritional challenge worldwide. The low toxicity, high bioavailability, and unique...
antioxidants, protein, nutrition, processing, quality
ARTICLE OPEN Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion Lijing Ke 1 , Ying Tan 1 , Yang Xu 1 , Guanzhen Gao1 , Huiqin Wang 1 , Sihao Luo 1 , Jianwu Zhou 1 ✉ and Qiang Wang 2 How to maintain the physicochemical stability of oil emulsion has been one of the major challenges in food industry. Previously we reported the demulsification effects of catalase in the fish oil emulsion. In comparison, the influences of other two metal...
food science, antioxidants, protein, nutrition, processing
ARTICLE OPEN A nationwide Chinese consumer study of public interest on agriculture Danfeng Liao 1 , Kai Cui2 and Lijing Ke 3 ✉ A nationwide study was undertaken in China to understand why public interest has shifted away from agriculture and to discuss approaches that may help restore interest and support for agriculture. The study collected 2586 questionnaires from 242 cities in 31 provinces in mainland China. The results suggest that agriculture is still of public interest, but interest has...
food science, nutrition, safety, analysis, bread
ARTICLE OPEN Sensory sweetness and sourness interactive response of sucrose- citric acid mixture based on synergy and antagonism Yuezhong Mao 1 , Shiyi Tian 1 ✉, Yumei Qin 1 ✉ and Shiwen Chen1 The clarity of taste sensation interaction is a key basis for promoting the food sensory science research and its application to the beverage and food additive industries. This study explored the synergy and antagonism effect of sucrose-citric acid mixture and established an optimized method to determine...
food science, quality, sensory, analysis, functional
ARTICLE OPEN Lycium barbarum polysaccharide modulates gut microbiota to alleviate rheumatoid arthritis in a rat model Wenjia Lai 1,4 , Chunyan Wang 2,4 , Renfa Lai3 , Xichun Peng 2 ✉ and Jianming Luo 2 ✉ Rheumatoid arthritis (RA) seriously impairs the quality of life of sufferers. It has been shown that Lycium barbarum polysaccharide (LBP), a natural active indigestible ingredient with medicinal and edible functions, can effectively relieve RA, however, whether this effect is related to gut...
food science, polyphenols, starch, protein, nutrition
ARTICLE OPEN Glucose-lowering effects of orally administered superoxide dismutase in type 2 diabetic model rats Jingke Guo 1,2 , Hangqi Liu1 , Dan Zhao1 , Chaoyi Pan 1 , Xuepu Jin 1 , Yujia Hu1 , Xiaolu Gao 1 , Pingfan Rao3 and Shutao Liu 1,2 ✉ Superoxide dismutase (SOD) is an enzyme found in most food sources, might be a candidate to reduce oxidative damage to intestinal barrier, thereby ameliorating the vicious circle between hyperglycemia and the oxidative damage. Here we report the oral...
antioxidants, protein, nutrition, color, enzymes
ARTICLE OPEN Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment Xiaoxue Lu1,2 , Rongrong Ma 1,2 , Jinling Zhan 1,3 , Zhengyu Jin 1,2 and Yaoqi Tian 1,2 ✉ Clarifying the interactions between food components is critical in designing carbohydrate-based foods with low digestibility. To date, the hindering effect of starch-protein interactions on starch digestion has attracted extensive attention. In this study, rice proteins were...
food science, wheat, starch, protein, nutrition
ARTICLE OPEN Designing a monitoring program for aflatoxin B1 in feed products using machine learning X. Wang 1 , Y. Bouzembrak 2 , A. G. J. M. Oude Lansink 1 and H. J. van der Fels-Klerx 1,2 ✉ Agricultural commodities used for feed and food production are frequently contaminated with mycotoxins, such as Aflatoxin B1 (AFB1). In Europe, both the government and companies have monitoring programs in place for the presence of AFB1. With limited resources and following risk-based monitoring as...
food science, processing, quality, storage, safety
ARTICLE OPEN Production of scaffold-free cell-based meat using cell sheet technology Ryu-ichiro Tanaka1 , Katsuhisa Sakaguchi 2 ✉, Azumi Yoshida 1 , Hironobu Takahashi 1 , Yuji Haraguchi 1 and Tatsuya Shimizu 1 ✉ In the production of cell-based meat, it is desirable to reduce animal-derived materials as much as possible to meet the challenges of sustainability. Here, we demonstrate the “cell sheet-based meat”: scaffold-free cell-based meat using cell sheet technology and characterize its...
protein, fiber, nutrition, quality, texture
ARTICLE OPEN Stigmasterol attenuates hepatic steatosis in rats by strengthening the intestinal barrier and improving bile acid metabolism Yaxin Zhang 1,2 , Yuyan Gu 1 , Jing Jiang 3 , Xiaobing Cui 4 , Saibo Cheng 3 , Linling Liu3 , Zhiyong Huang 5 , Rongxin Liao 6 , Peng Zhao 6 , Jieying Yu 3 , Jing Wang 3 , Yuhua Jia3 ✉, Wen Jin 7 ✉ and Fenghua Zhou 2,3 ✉ Stigmasterol (ST) has been shown to improve both lipid and bile acid (BA) metabolism. However, the mechanism(s) by which ST prevents...
protein, color, fermentation, enzymes, microorganisms
ARTICLE OPEN Spent media analysis suggests cultivated meat media will require species and cell type optimization Edward N. O’Neill 1,2 , Joshua C. Ansel 1 , Grace A. Kwong 3 , Michael E. Plastino 4 , Jenny Nelson2,5 , Keith Baar 6,7 and David E. Block 2,3 ✉ Cell culture media design is perhaps the most significant hurdle currently facing the commercialization of cultivated meat as an alternative source of dietary protein. Since media optimization for a specific culture system requires a...
food science, protein, fiber, nutrition, quality