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Structural and functional properties of whey protein isolate‐inulin conjugates prepared with ultrasound or wet heating method J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-24 Yu‐Qing Qin, Yan‐Ge Fan, Jing‐Nan Ren, Liu‐Yan Wang, Nan‐Feng Han, Gang Fan
BackgroundWhey protein isolate (WPI) generally represents poor functional properties such as thermal stability, emulsifying activity and antioxidant activity near its isoelectric point or high temperatures, which limit its application in food industry. The preparation of WPI‐polysaccharide covalent conjugates based on Maillard reaction is a promising method to improve the physical and chemical stability
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Chromatographic purification of C‐Phycocyanin from Spirulina platensis: assessing antioxidant activity and stability J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-24 Yonca Duman, Gamze Tufan
BackgroundEfficient separation and purification of proteins like C‐phycocyanin (C‐PC) from Spirulina platensis are essential for their commercialization, yet remain challenging. This study investigates three chromatographic methods: weak anion exchange chromatography (DEAE), strong anion exchange chromatography (Q Sepharose), and hydrophobic interaction chromatography (HIC) for C‐PC purification.ResultsDEAE
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Emergence of carbapenem‐resistant Klebsiella pneumoniae species complex from agrifood system: detection of ST6326 co‐producing KPC‐2 and NDM‐1 J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-23 João Pedro Rueda Furlan, Rafael da Silva Rosa, Micaela Santana Ramos, Lucas David Rodrigues dos Santos, Eduardo Angelino Savazzi, Eliana Guedes Stehling
BackgroundKlebsiella pneumoniae species complex (KpSC) is an important disseminator of carbapenemase‐encoding genes, mainly blaKPC‐2 and blaNDM‐1, from hospitals to the environment. Consequently, carbapenem‐resistant strains can be spread through the agrifood system, raising concerns about food safety. Therefore, this study aimed to isolate carbapenem‐resistant KpSC strains from agricultural and environmental
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Structure, functional and physicochemical properties of lotus seed protein under different pH environments J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-23 Xin Zhong, Ying‐Qiu Li, Gui‐Jin Sun, Chen‐Ying Wang, Yan Liang, Xiang‐Zhong Zhao, Dong‐Liang Hua, Lei Chen, Hai‐Zhen Mo
BACKGROUDThis study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), fourier transform infrared spectroscopy (FTIR), zeta potential, particle size distributions, free sulfhydryl and rheological property. The
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Dynamic transcriptome profiles of skeletal muscle growth and development in Shaziling and Yorkshire pigs using RNA‐Seq J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-22 Changbing Zheng, Yinzhao Zhong, Peiwen Zhang, Qiuping Guo, Fengna Li, Yehui Duan
BACKGROUDWe previously demonstrated that Shaziling and Yorkshire pigs differ in growth rate and meat quality. However, the molecular mechanisms responsible for such phenotypic differences remains unclear. Here, we performed a transcriptomic analysis of 36 longissimus dorsi (LM) and 36 soleus (SM) muscle samples from Shaziling and Yorkshire pigs at six postnatal stages (30, 60, 90, 150, 210, and 300
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Pea protein isolate ‐ soluble soybean polysaccharides electrostatic assembly: Effect of pH, biopolymer mass ratio, and heat treatment J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-22 Daniela Edith Igartúa, Agustina Balcone, Fedra Agustina Platania, Dario Marcelino Cabezas, Gonzalo Gastón Palazolo
BackgroundIn past years, thousands of protein‐polysaccharide complexes have been studied to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet.ResultsIn the present work, the phase behavior of PPI and SSPS mixtures was analyzed as a function of
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Protective effect of soluble dietary fiber from Rosa roxburghii Tratt residue on dextran sulfate sodium‐induced ulcerative colitis by regulating serum metabolism and NF‐κB pathway in mice J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-17 Lilang Li, Xiang Zhang, Li Wang, Ming Gao, Yu Wang, Zhengrong Zhang, Xiaosheng Yang, Juan Yang
BackgroundUlcerative colitis (UC) refers to an idiopathic chronic inflammatory bowel disease that start with inflammation of the intestinal mucosa. Dietary fiber plays a crucial role in maintaining the normal architecture of the intestinal mucosa. In this study, the protective effect and potential mechanism of soluble dietary fiber from Rosa roxburghii Tratt residue (SDFR) on dextran sulfate sodium
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Comparative Analysis of Sipeimine Content, Metabolome, and Chloroplast Genome in Cultivated and Wild Varieties of Fritillaria taipaiensis J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-17 Yue Xu, Cun Chen, Jin Cai, Ling Lin, Wei Song, Kexin Yang, Yiran Zhao, Cun Wen, Jiahong Wei, Zhibin Liu
BACKGROUNDThe wild variety Fritillaria taipaiensis E. B (EB) is known for its superior therapeutic effects, but its limited production cannot meet the demands. As a result, the cultivated variety F. taipaiensis P. Y. Li (PY) has been widely grown. In this study, we conducted a comprehensive analysis comparing EB and PY in terms of external features, Sipeimine content, metabolome, and chloroplast genome
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Deciphering the core microbiota in open environment solid‐state fermentation of Beijing rice vinegar and its correlation with environmental factors J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-17 Xin Zhang, Hang Gao, Jian Zhang, Li Liu, Lijun Fu, Yan Zhao, Yong Sun
BackgroundRice vinegar is a worldwide popular cereal vinegar worldwide and is typically produced in an open environment, and the ecosystem of solid‐state fermentation is complicated and robust. This study aimed to reveal the shaping force of the establishment of the ecosystem of Beijing rice vinegar, the core function microbiota, and their correlation with critical environmental factors.ResultsThe
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Enhanced gelling property and freeze‐thaw stability of potato, tapioca, and corn starches modified by mild heating in aqueous ethanol solution J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-17 Han‐Jun Park, Dong‐Hwa Cho, Hyun‐Jung Chung, Seung‐Taik Lim
BACKGROUNDPhysically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca, and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze‐thaw stability.RESULTSDuring mild heating of starch suspension
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Classification of industrial tapioca starch hydrolysis products based on their brix and dextrose equivalent values using near‐infrared spectroscopy J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-17 Chayanid Sringarm, Sonthaya Numthuam, Sudarat Jiamyangyuen, Sila Kittiwachana, Wouter Saeys, Saowaluk Rungchang
BackgroundIndustrial starch hydrolysis allows to produce syrups with varying functionality depending on their Brix value and dextrose equivalent (DE). As the current methods for evaluating these products are labor‐intensive and time‐consuming, the objective of this study was to investigate the potential of NIR spectroscopy for classifying the different tapioca starch hydrolysis products.ResultsNIR
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Protective effects of oyster polypeptide from oyster (Crassostrea ariakensis) on cyclophosphamide induced immunosuppression rats based on 1H NMR metabolomics and 16S rRNA gene sequencing J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-17 Ying He, Yunyuan Nong, Junliang Qin, Linlin Feng, Jinghua Qin, Qianyi Wang, Lijun Deng, Siqi Tang, Meiling Zhang, Xiaofeng Fan, Min Dong, Jinbin Wei, Shihan Pan, Zhiheng Su
BackgroundOyster polypeptide (OP) is a mixture of oligopeptides extracted from oysters through enzyme lysis, separation and purification. OP is associated with immunomodulatory effects, but the underlying mechanisms are not known. Therefore, this study combined 1H‐NMR urinary metabolomics and 16S rRNA gene sequencing of the gut microbiome to determine the immunoprotective mechanisms of OP in rats subjected
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Exploring the flavor changes in mung bean flour through lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-16 Yuqi Xue, Jie Chen, Lei Wang, Yuwen Wang, Fei Xu
BackgroundMung beans are abundant in nutrition, but their leguminous flavor limits their development. Lactic Acid Bacteria (LAB) fermentation can decrease unwanted bean flavors in legumes and enhance their flavor. This study examined the influence of Lactobacillus fermentation on the flavor characteristics of mung bean flour (MBF) using volatile compounds and non‐targeted metabolomics.ResultsLactobacillus
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Xylooligosaccharides from lignocellulosic biomass and their applications as nutraceuticals: a review on their production, purification, and characterization J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-16 Ravindra Kumar, Geir Næss, Mette Sørensen
Xylooligosaccharides (XOS) are considered a potent source of prebiotics for humans. The global prebiotic market is expanding in size, was valued at USD 6.05 billion in 2021, and is expected to grow at a 14.9% compound annual growth rate (CAGR) between 2022 and 2030, indicating a huge demand. These XOS are non‐digestible pentose sugar oligomers comprising mainly xylose. Xylose is naturally present in
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Catabolism of phenolics from grape peel and its effects on gut microbiota during in vitro colonic fermentation J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-16 Wenyu Cui, Fuchun Chen, Zhaoyue Sun, Caifang Cui, Ben Xu, Weijun Shen, Fachun Wan, Anwei Cheng
BackgroundGrape peels, the main by‐products of wine processing, are rich in bioactive ingredients of phenolics, including proanthocyanidins, flavonoids and anthocyanins. Phenolics have the function of regulating intestinal microbiota and promoting intestinal health. From the perspective of the dietary nutrition of grape peel phenolics (GPP), this study was to investigate the influence of GPP on the
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Enhancing salt tolerance and crop growth in agricultural system: the impact of magnetized‐ionized water irrigation on soil properties, microbial communities, and cotton growth J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-16 Shudong Lin, Quanjiu Wang, Xue Zhao, Yunna Gu, Kai Wei, Pengcheng Luo, Mingjiang Deng
BackgroundUnderstanding the enhancement of salt tolerance and crop growth in agricultural system through magnetized‐ionized water irrigation is crucial for advancing agricultural practices.MethodThis study examined the impacts of fresh water (F), brackish water (B), magnetized‐ionized fresh water (MIF), and magnetized‐ionized brackish water (MIB) on soil properties and the growth of cotton seedlings
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The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-16 Jin Zhang, Yang Ni, Jinwei Li, Liuping Fan
BackgroundThe material composition significantly influences the oil absorption and quality characteristics of fried food products. The oil absorption of restructured potato chips is highly dependent on the structural properties of the restructured potato‐based dough produced prior to frying. In this study, three types of starch were added to modify the structure of the restructured potato‐based dough
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In vivo evidence of sea buckthorn relieving oxidative stress and improving immune performance of common carp (Cyprinus carpio L.) J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-15 Xiao Yan, Peng Pang, Hang Zhang, Jiali Mi, Chaobin Qin, Liping Yang, Bowen Yang, Guoxing Nie
BackgroundSea buckthorn has the functions of anti‐oxidation, anti‐tumor, anti‐inflammation and regulating energy metabolism. In order to investigate the effects of sea buckthorn powder and sea buckthorn flavonoids on the antioxidant properties, immune function, and muscle fatty acid composition of common carp, an oral feeding experiment was carried out.ResultsThe administration of glucose significantly
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Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-15 Luming Wen, Hongmin Dai, Sha Li, Hongshan Liang, Bin Li, Jing Li
BACKGROUNDHigh internal phase emulsions (HIPEs) are unique emulsion systems that transform liquid oil into solid‐like fats, thus avoiding the use of saturated fat and leading to a healthier and more sustainable food system for consumers. HIPEs with oil volume fraction (ϕ) of 75–85% were fabricated with mung bean protein isolate (MPI) under different pH shift treatments at 1.0% concentration through
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Edible‐algae base composite film containing gelatin for food packaging from macroalgae, Gracilaroid (Gracilaria fisheri) J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-15 Kangsadan Boonprab, Anong Chirapart, Waode Nilda Arifiana Effendy
BackgroundConventional petroleum‐based packaging films cause severe environmental problems. In this work bio‐edible film as a safe to replace petroleum‐based polymers was introduced. A food application for edible sachets and a composite edible film (EF) from marine algae, Gracilaria fisheri (GF) extract were proposed.ResultsCarbohydrates were the most prevalent component in fresh GF fronds. Under neutral
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Processing to improve the sustainability of chickpea as a functional food ingredient J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-15 Mary Ann Augustin, Jia‐Ying Chen, Jian‐Hui Ye
Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant‐based value‐added ingredients for the food and nutraceutical industries. This paper reviews the characteristics of chickpea (composition, health properties and techno‐functionality) of the chickpea grain which influence its use as a whole food or an ingredient in formulated food. It covers the
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Abscisic acid reduced methoxypyrazines concentration and its derived unpleasant odors in cabernet sauvignon grapes and wines J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-15 Xianghan Cheng, Feifei Liu, Xiaolei Liu, Xuan Yang
BackgroundThe influences of abscisic acid (ABA) applications on precursors and genes expression in 3‐alkyl‐2‐methoxypyrazines (MPs) biosynthetic pathway, MPs concentration and sensory evaluation of its derived peculiar odors in Cabernet Sauvignon grapes and wines were studied. At the vineyard, ABA solution with 25, 100 and 400 mg/L (AT1, AT2 and AT3, respectively) and an aqueous solution (Control)
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Study of lactobacillus plantarum coated with tremella polysaccharides to improve its intestinal adhesion J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-15 Yeli Zhu, Fuhao Tang, Yihan Wang, Bingbing Li, Jianwen Teng, Li Huang, Ning Xia
BackgroundThe adhesion of probiotics to the intestine is crucial to their probiotic function. Tremella polysaccharides (TPS) (with sodium casein) have shown the potential in previous studies to encapsulate probiotics and protect them in the simulated gastrointestinal tract. This paper further explored the effect of TPS (with sodium casein) on the adhesion of probiotics.ResultsLactobacillus plantarum
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Stability mechanism of Monascus pigment‐soy protein isolate‐maltodextrin complex J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-15 Qiuyu Wang, Xiaoyu Li, Jia Hao, Duoxia Xu
BackgroundMonascus pigment (MP) is a natural food coloring with vital physiological functions but prone to degradation and color fading under light conditions.ResultsThis study investigated the effect of complex formation of soybean protein isolate (SPI), maltodextrin (MD), and MP on the photostability of MP. Light stability was assessed through retention rate and color difference. Fluorescence spectroscopy
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Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-15 You Young Lee, Suyoon Lee, Seung Hwan Ham, Min Gyu Lee, Jungwoo Hahn, Yang Kim, Young Jin Choi
BackgroundUnderstanding the relationship between the perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant‐based meat analogs. In this study, plant‐based patties composed of textured vegetable protein (TVP) and 10%, 20%, and 30% TVPs were substituted with fibers from the sweet potato stem (SPS), and their instrumental texture
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Delayed Sowing and its Ramifications: Biophysical, Yield, and Quality Analysis of Wheat Cultivars in the north‐west Indo‐Gangetic Plains J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-10 Debasish Roy, Ananta Vashisth, P Krishnan, Joydeep Mukherjee, M. C. Meena, Niraj Biswakarma, Pooja Rathore, Koushik Bag, Sweta Kumari
BackgroundThe continuous cultivation of Rice‐Wheat (R‐W) in the same field is a key element of double‐cropping systems in the Indo‐Gangetic plains (IGP). Yields of such cropping systems are increasingly challenged as climate change drives increases in temperature, terminal stress, uneven rainfall, delaying rice harvesting and subsequent delay sowing of wheat.ObjectivesIn this paper, we evaluate the
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Speciation of arsenic in Milk from cows fed seaweed J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-10 Chan Xiong, Asta H. Petursdottir, Gunnar Rikhardsson, Sokratis Stergiadis, Andrea Raab, Jörg Feldmann
BackgroundIncluding seaweed in cattle feed has gained increased interest, but it is important to take into account that the concentration of toxic metals, especially arsenic, is high in seaweed. This study investigated the arsenic species in milk from seaweed‐fed cows.ResultsTotal arsenic in milk of control diets (9.3 ± 1.0 μg As kg−1, n = 4, dry mass) were significantly higher than seaweed‐based diet
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Preparation of spore‐immobilized glutathione reductase and its application in inhibiting Browning of pear wine J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-10 Hua Yang, Shang Wang, Ming Chen, Jian Lu
BackgroundBrowning is the key problem to hinder the industrialization of pear wine. The use of high‐yield glutathione Saccharomyces cerevisiae in the fermentation of pear wine can inhibit the browning. Glutathione reductase (GR) can ensure the reduction of glutathione. Spore immobilization enzyme is a new technology. It is a new attempt to apply spore immobilized GR in combination with high‐yield glutathione
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Bacillus subtilis alleviates excessive apoptosis of intestinal epithelial cells in intrauterine growth restriction suckling piglets via the members of Bcl‐2 and caspase families J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-10 Zechen Xie, Yang Yun, Ge Yu, Xin Zhang, Hao Zhang, Tian Wang, Lili Zhang
BackgroundThe intestine is a barrier resisting various stress responses. Intrauterine growth restriction (IUGR) can cause the damage of intestinal barrier via destroying the balance of intestinal epithelial cells' proliferation and apoptosis. Bacillus subtilis has been reported to regulate intestinal epithelial cells' proliferation and apoptosis. Thus, the purpose of the current study was to determine
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The impact of ultrasonic‐assisted extraction on the in vitro hypoglycemic activity of peach gum polysaccharide in relation to its conformational conversion J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-10 Jiaxin Chen, Mo Zhou, Guang Xin, Jinfeng Bi
BackgroundPeach gum (PG) is an exudate of the peach tree (Prunus persica of the Rosaceae family), which consists primarily of polysaccharides with a large molecular weight and branching structure. Consequently, PG can only swell in water and not dissolve directly, which severely limits its application. Current conventional extraction methods for PG polysaccharide (PGPS) are time‐consuming and inefficient
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Valorization of cell wall polysaccharides extracted from Liubao brick tea residues: Chemical, structural, and hypoglycemic properties J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-10 Li Wang, En‐Zhong Chi, Xin‐Huai Zhao
BACKGROUNDTea dregs, typically generated during the production of instant tea or tea beverages, have conventionally been regarded as waste material and routinely discarded. Nevertheless, contemporary research endeavors are concentrating on discovering efficient methods for utilizing the potential of this discarded resource.RESULTSIn this study, we employed a sequential extraction method using chemical
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Anti‐aging effect of peptides on Caenorhabditis elegans: a meta‐analysis J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-09 Chao Huang, Ling Zhu, Hui Zhang, Tongtong Liu, Li Wang, Gangcheng Wu
BACKGROUNDPeptides have been studied in Caenorhabditis elegans for anti‐aging research recently. Due to the lack of sufficient evidence, we conducted this meta‐analysis focusing on the anti‐aging effect of peptides in C. elegans to provide more convincing evidence.RESULTSA literature search in PubMed, SCOUPUS, and Web of Science databases yielded 2879 articles. After removing duplicates and based on
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The effects of environmental factors on the synthesis of water‐soluble Monascus red pigments via submerged fermentation: a review J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-09 Ping Li, Yin Zhou, Yingying Wu, Xiao Jiang, Xuan Wang, Xinyun Shi, Weiping Wang
Monascus pigments (MPs) have been used as natural food pigments for many years. There is a high demand for Monascus red pigments (MRPs) to enhance color and for antibacterial and cancer‐prevention therapies in food and medicine. Most of MRPs aren't water‐soluble, and the yield of water‐soluble MRPs is naturally low. But on the other hand, water‐soluble MRP is more cost‐effective for application in
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Poly‐γ‐glutamic acid enhanced yield and photosynthesis of soybean by adjusting soil aggregates and water distribution J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-09 Bo Jing, Wenjuan Shi, Ying Wang
BackgroundThe Poly‐γ‐glutamic acid (γ‐PGA) is extensively employed in agricultural practices to enhance soil water retention; however, the underlying mechanism by which γ‐PGA improves soil structure and soybean productivity in arid regions remains poorly understood. A micro‐scale field experiment was conducted in the arid region of northwest China, employing five levels [0 (CK), 10 (P1), 20 (P2), 40
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Effect of electron beam irradiation on raw goat milk: microbiological, physicochemical and protein structural analysis J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-09 Chunlu Wen, Yue Peng, Linlu Zhang, Ya Chen, Jiangtao Yu, Junqing Bai, Kui Yang, Wu Ding
BACKGROUNDGoat milk is considered a nutritionally superior resource, owing to its advantageous nutritional attributes. Nevertheless, it is susceptible to spoilage and the persistence of pathogens. Electron beam irradiation stands as a promising non‐thermal processing technique capable of prolonging shelf life with minimal residue and a high degree of automation.RESULTSThe effects of electron beam irradiation
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Rapid analysis of wheat gluten composition using a triple ELISA J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-09 Clemens Schuster, Julien Huen, Thomas Weiss, Katharina Anne Scherf
BackgroundThe gluten composition is an important quality parameter of wheat flour. RP‐HPLC is state‐of‐the‐art for its analysis. As this is a very labour‐intensive and time‐consuming procedure, alternative faster methods are desirable. ELISA is a high‐throughput method often used for the analysis of gluten traces in gluten‐free products. In this proof‐of‐principle study, we introduce an experimental
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Study on the components changes of polysaccharides and saponins during nine steaming and drying of Polygonatum sibiricum J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-08 Qihong Zhang, Xinyu Lin, Weike Su
PurposeIn this study, the content and structure of Polygonatum sibiricum polysaccharides and saponins during different processing stages were determined.ResultsAfter processing of Polygonatum, the content of polysaccharide and glucose decreased, and the content of galactose, glucuronic acid and sugar substitution gradually increased. The content of total saponins increased significantly. 18 compounds
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Antidiarrheal effect of Psidium guajava L. extract in acute diarrhea: a systematic review J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-05 Gabino Garrido, Bárbara B. Garrido‐Suárez, Nicolás Martínez Tapia, Marisela Valdés‐González, Andrea Ortega‐Mardones
BackgroundAcute diarrheal diseases are a leading cause of childhood mortality and morbidity worldwide. Psidium guajava has been globally used for its antidiarrheal potential. Carry out a systematic review of scientific articles published up to the year 2021, which included in vivo pre‐clinical tests and clinical trials involving patients with acute infectious diarrhea to verify the antidiarrheal, antibacterial
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Sub‐High amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-05 Wenhao Wu, Wenjing Tian, Yiheng Li, Qiqi Zhao, Na Liu, Chenggang Huang, Liangjia Zhu, Dongwei Guo
BackgroundFermentation of Qu (FQ) is a novel method to modify starch's properties, expanding its application, especially in increasing resistant starch (RS) content. However, although using waxy maize starch (WMS) as fermentation substrate can increase RS content significantly, it may be time‐consuming and not cost‐effective due to almost negligible native RS content of WMS. To solve this problem,
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Biosynthesis of vitamin B3 and NAD+ − incubating HepG2 cells with the alkaloid Myosmine J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-05 Wolfgang Zwickenpflug, Florian Hornung, Alexandra Hollaus, Michaela S. Oswald, Zoé Chioato, Thomas Gudermann, Christof Högg
BackgroundIn the ‘kynurenine pathway’, it is reported that essential amino acid tryptophan (TRP) forms nicotinic acid (NA, vitamin B3) in biological systems. This pathway is part of the ‘de novo pathway’ to perform the nicotinamide adenine dinucleotide (NAD+)‐biosynthesis. Additionally, biosynthesis of the NAD+ via the ‘Preiss‐Handler pathway’ involves NA and its analogue nicotinamide (NAM) both designated
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Gut microbiota: the indispensable player in neurodegenerative diseases J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-04 Sen Li, Yuwei Cai, Shuo Wang, Lei Luo, Yu Zhang, Kai Huang, Xiao Guan
As one of the most urgent social and health problems in the world, neurodegenerative diseases have always been attracted by researchers. However, the pathological mechanisms and therapeutic approaches are not achieved. In addition to the established roles of oxidative stress, inflammation and immune response, the changes of gut microbiota are also closely related to the pathogenesis of neurodegenerative
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The fruit quality and nutrient content of kiwifruit produced by organic versus chemical fertilizers J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-04 Tahereh Raiesi, Mohammad Ali Shiri, Seyed Majid Mousavi
BACKGROUNDNowadays, organic farming has become a feasible approach for the production of high‐quality fruits. To evaluate the response of fruit quality and mineral nutrition contents of Hayward Kiwifruit affected by different organic and inorganic fertilizers, this study was conducted in Citrus and Subtropical Fruits Research Center, Iran in 2017–2021 as a randomized block design with three replications
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Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-04 Yueyue Zhang, Guangxing Han, Xinyue Wang, Yanru Wang, Min Wang, Ying Li, Qunli Yu, Ling Han
BackgroundThe present study aimed to investigate the effects of tremella polysaccharides on the gel properties and antioxidant activity of yak skin gelatin with a view to improving the quality of collagen jellies. The preparation of composite gels were performed by yak skin gelatin (66.7 mg/mL) and tremella polysaccharides with different concentrations (0, 2, 4, 6, 8 mg/mL), and finally the collagen
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Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-03 Xinyuan Huang, Xin Li, Yufeng Zhang, Xiefei Li, Pei Zhang, Hongbo Song, Qun Huang, Guiming Fu
BackgroundThe gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In this study, the effects of two unsaturated fatty acids (monounsaturated fatty acid oleic acid, OA and diunsaturated fatty acid linoleic acid, LA) on the gel properties of EY protein were investigated.ResultsComparing with the blank group, the addition of
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Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-03 Ruifang Wu, Yuqing Xie, Lingling Zhao, Caiqi Fu, Wenjie He, Danjun Guo, Wei Xu, Yang Yi, Hongxun Wang
Myoglobin (Mb) in duck meat is commonly over-oxidized when heated at high temperatures, which may worsen the color of the meat. Enhancing the oxidative stability of Mb is essential for improving the color of duck meat. Capsaicin and dihydrocapsaicin (CA-DI) in chili exhibit antioxidant properties. This study investigated the effects of CA-DI on the structure and oxidative damage of Mb by fluorescence
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Preparation and functional properties of rice bran globulin-chitooligosaccharide-quercetin-resveratrol covalent complex J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-03 Fengjiao Zhang, Jinguang Liu, Victoria Anthony Uyanga, Caiyun Tang, Yanan Qu, Xu Qin, Yilun Chen, Yuqian Liu
As the major protein (approximately 36%) in rice bran, globulin exhibits excellent foaming and emulsifying properties, endowing its useful application as a foaming and emulsifying agent in the food industry. However, the low water solubility restricts its commercial potential in industrial applications. The present study aimed to improve this protein's processing and functional properties.
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Characterization of structural and functional properties of soybean 11S globulin during renaturation after denaturation induced by pH J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-03 Yang Yang, Can Zhang, Chun‐min Ma, Xin Bian, Ling Zou, Yu Fu, Yan‐guo Shi, Yan Wu, Na Zhang
BACKGROUNDThis study explored the denaturation of 11S globulin, a protein known for its diverse functionalities in soy protein applications, at pH 3.0 and pH 10.0, subsequently followed by a gradual return to pH 7.0 to facilitate renaturation. It investigated the structural and functional changes during renaturation induced by pH, unveiling the stabilization mechanism of 11S globulin.RESULTSThe findings
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In vitro and in vivo digestibility of prebiotic galactooligosacharides synthesized by β-galactosidase from Lactobacillus delbruecki subsp. bulgaricus CRL450 J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-02 Agustina Fara, Oswaldo Hernández Hernández, Jorge Palacios, Antonia Montilla, Gabriela Zárate
The general assumption that prebiotics reach the colon without any alterations has been challenged. Some in vitro and in vivo studies have demonstrated that ‘non-digestible’ oligosaccharides are digested to different degrees depending on their structural composition. In the present study, we compared different methods aiming to assess the digestibility of oligosaccharides synthesized by β-galactosidase
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Research on the brewing technology of Dangshen Huangjiu with low biogenic amines and high functional factors J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-02 Yingrui Gao, Yanping Wang, Linhai Hu, Nan Wang, Fang Cui, Shiping Ying, Fangdi Hu
BackgroundBiogenic amines (BA) are hazardous components in Huangjiu (HJ). To ensure the quality of Dangshen Huangjiu, an orthogonal experiment L9 (33) was proposed to optimize the process by the main brewing factors (pre‐fermentation temperature, pre‐(post‐) fermentation time) that may affect BA and functional factors in Dangshen Huangjiu. Dangshen Huangjiu (DSHJ) was produced with low BA and high
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The potent effect of selenium nanoparticles insight into: the antifungal activity and preservation of postharvest strawberries from gray mold diseases J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-04-02 Ragaa A. Hamouda, Marwa S. Abdel‐Hamid, Nashwa Hagagy, Ashraf M. Nofal
BackgroundMost microorganisms cause food decay and the lower shelf life of foods is fungi. Nanotechnologies can combat various diseases and deals with the application of nanomaterial to target cell or tissue. In this study was synthesized selenium nanoparticle (Se‐NPs) by using ascorbic acids, and characterized by UV–Visible, TEM, XRD, and zeta potential. The different concentrations of As/Se‐NPs were
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Synergistic enhancement of maize crop yield and nutrient assimilation via zinc oxide nanoparticles and phosphorus fertilization J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-29 Ibrar Ahmad, Wiqar Ahmad, Jaya Nepal, Muhammad Bilawal Junaid, Najat A Bukhari, Muhammad Usman, Noman Ahmad, Rab Nawaz Khan
Low recovery of conventional fertilizers remains a significant bottleneck for maize production globally. In particular, with phosphate fertilization, zinc (Zn) is prone to precipitation in soil, reducing recovery of both phosphorus (P) and Zn by maize.
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Use of mushrooms as antioxidants in a lipid oxidation model under indirect and direct oxidation tests: ethanolic extracts of Ganoderma resinaceum and Phlebopus bruchii J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-29 Maria Elisa Mariani, Nicolle Stefani Juncos, Nelson Rubén Grosso, Rubén Horacio Olmedo
Foods contain lipids that are easily susceptible to oxidation, which can modify their sensory properties. Although these compounds provide characteristic flavours and odours, there are also unwanted compounds, such as volatile secondary oxidation products, representing a recurring problem for both the industry and consumers. Synthetic antioxidants are often employed to prevent this but their chronic
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Leu promotes C2C12 cell differentiation by regulating the GSK3β/β‐catenin signaling pathway through facilitating the interaction between SESN2 and RPN2 J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-29 Liu Yifan, Jinping Li, Ding Cong, Huili Tong, Yunqin Yan, Shuang Li, Li Shufeng, Cao Yunkao
BackgroundLeucine (Leu), an essential amino acid that facilitated skeletal muscle satellite cell differentiation, yet its mechanism remained underexplored. Sestrin2 (SESN2) served as a Leu sensor, binding directly to Leu, while Riboprotein II (RPN2) acted as a signaling factor in multiple pathways. This study aimed to elucidate Leu's impact on mouse C2C12 cell differentiation and skeletal muscle injury
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OPTIMIZATION OF ULTRASOUND‐ASSISTED PECTIN RECOVERY FROM COCOA BY‐PRODUCTS USING RESPONSE SURFACE METHODOLOGY J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-29 K. Sumana Mounya
PurposeThis research aims to address the significant challenges associated with agricultural wastage and cocoa waste disposal within the context of global food wastage concerns. The research acknowledges the staggering magnitude of global food wastage, estimated at 1.6 gigatonnes of primary product equivalents, with 1.3 gigatonnes attributed specifically to the edible part of food. Focusing on cocoa
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Computational prediction of retention times of veterinary antibiotics obtained by liquid chromatography-mass spectrometry J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-29 Cristian Rojas, Nicole Sarmiento, Emilia Ayora, Reinaldo Pis Diez
Veterinary antibiotics are chemical compounds used to kill or inhibit the growth of pathogenic bacteria associated with animal diseases. These molecules can be defined by their retention times (tR) in liquid chromatography–mass spectrometry (LC–MS). One strategy to predict the tR of new veterinary antibiotics is the development of predictive quantitative structure–property relationships (QSPRs), which
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Biochemical profiling and antioxidant activity analysis of commercially relevant seaweeds from northwest Europe J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-29 Adam McDonnell, Tobias Luck, Róisín Nash, Nicolas Touzet
The drive towards ensuring the sustainability of bioresources has been linked with better valorising primary materials and developing biorefinery pipelines. Seaweeds constitute valuable coastal resources with applications in the bioenergy, biofertiliser, nutrition, pharmaceutical and cosmetic sectors. Owing to the various sought-after metabolites they possess, several seaweed species are commercially
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Pulsed electric field‐assisted extraction of hesperidin from tangerine peel and its technological optimization through response surface methodology J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-28 Lijuan Xu, Siming Zhu, Wenjing Wan, Ming Yu, Xin'an Zeng, Zhanhua Deng
BackgroundTangerine peel is rich in flavonoids, particularly hesperidin, which has anti‐inflammatory, antioxidant, and anti‐cancer biological activities. However, it is often wasted during citrus processing. The current common extraction method for hesperidin is solvent extraction, which has the characteristics of low extraction rate and high contamination. This aim of this study was to incestigate
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Concentrations of per- and polyfluoroalkyl substances in vegetables from Sydney and Newcastle, Australia J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-28 Siyuan Liu, Luchun Duan, Feng Shi, Gabriel M Filippelli, Ravi Naidu
This study investigated per- and polyfluoroalkyl substances (PFASs) in 53 fruit and vegetable samples collected from a local wholesale and retail market in Sydney and a local supermarket in Newcastle. As there is limited information about PFAS levels in vegetables on the market, this study aimed to fill this gap and assess potential risks for humans through consumption of these vegetables.
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Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications J. Sci. Food Agric. (IF 4.1) Pub Date : 2024-03-28 Lei Wen, Hongjun He, Yaobo Liu, Weiting Wang, Pengfei Du, Peng Hu, Jianfang Cao, Yanli Ma
Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products means that there is a need for safe and effective preservation methods. Furthermore, toxicological aspects of chemical preservation techniques related to major health problems have