Abstract This study investigated the effects of boiling and roasting on starch structure, digestibility, and micronutrient profiles in two cultivars of Castanea henryi. Thermal processing significantly disrupted starch crystallinity and increased pasting temperature from 68.1 °C to 95 °C. Rapidly digestible starch content increased over eightfold, while slowly digestible starch and resistant starch declined by 64.56%–84.19% and 39.00%–54.36%, respectively. Vitamin E content in “Baiyan No.1” (WS) decreased by approximately 50% after thermal processing, primarily due to γ-tocopherol loss, while “Jinzhui” (YS) demonstrated greater thermal stability. Boiling reduced total carotenoid content in both cultivars, declined 26.7% in YS and 21.2% in WS, respectively. Conversely, roasting increased carotenoid content in YS by 49.68%. Thermal processing significantly altered phenolic profiles in C. henryi kernels, with gallic acid content increased 1.85 times in YS and 2.74 times in WS after boiling. Roasting enhanced epicatechin content by 177.0% in YS and 120.0% in WS. Antioxidant activity exhibited varietal and method-dependent responses, increasing by 155.2% in YS and 342.4% in WS. These findings provide mechanistic insights into how cultivar and thermal treatment jointly shape starch digestibility and micronutrient retention, supporting the rational design of C. henryi-based products with tailored functional and nutritional attributes.
{"title":"Effect of thermal processing on starch and micronutrients of <i>Castanea henryi</i>","authors":"Mengdie Yang, Jiaqi Li, Ling Chen, Xinbo Guo","doi":"10.1093/ijfood/vvaf246","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf246","url":null,"abstract":"Abstract This study investigated the effects of boiling and roasting on starch structure, digestibility, and micronutrient profiles in two cultivars of Castanea henryi. Thermal processing significantly disrupted starch crystallinity and increased pasting temperature from 68.1 °C to 95 °C. Rapidly digestible starch content increased over eightfold, while slowly digestible starch and resistant starch declined by 64.56%–84.19% and 39.00%–54.36%, respectively. Vitamin E content in “Baiyan No.1” (WS) decreased by approximately 50% after thermal processing, primarily due to γ-tocopherol loss, while “Jinzhui” (YS) demonstrated greater thermal stability. Boiling reduced total carotenoid content in both cultivars, declined 26.7% in YS and 21.2% in WS, respectively. Conversely, roasting increased carotenoid content in YS by 49.68%. Thermal processing significantly altered phenolic profiles in C. henryi kernels, with gallic acid content increased 1.85 times in YS and 2.74 times in WS after boiling. Roasting enhanced epicatechin content by 177.0% in YS and 120.0% in WS. Antioxidant activity exhibited varietal and method-dependent responses, increasing by 155.2% in YS and 342.4% in WS. These findings provide mechanistic insights into how cultivar and thermal treatment jointly shape starch digestibility and micronutrient retention, supporting the rational design of C. henryi-based products with tailored functional and nutritional attributes.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf246/65788150/vvaf246.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147903345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Poor sleep is a growing health concern, and the impact of fried food on sleep is underexplored. Data from adults aged ≥20 years in the China Nutrition and Sleep Survey (n = 2,107) and the U.S. National Health and Nutrition Examination Survey (n = 3,038) were analysed to assess associations between fried food/French fries intake, acrylamide exposure, and sleep quality. Consuming fried food/French fries ≥1 time/week was linked to higher Pittsburgh Sleep Quality Index scores and increased odds of poor sleep in both surveys. Acrylamide exposure was correlated with poor sleep and partially mediated the association between French fries and poor sleep quality. In vitro, acrylamide altered genes and proteins were related to sleep, circadian rhythm disruption, and ferroptosis. The combination of population-based epidemiological data and in vitro mechanistic analyses provides novel evidence for the detrimental impact of fried food and acrylamide on sleep.
{"title":"Fried food intake and sleep quality: the mediating role of acrylamide and a preliminary exploration of underlying mechanisms","authors":"Anda Zhao, Ruoyu Lu, Shenghui Li, Jiang Wu","doi":"10.1093/ijfood/vvaf228","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf228","url":null,"abstract":"Abstract Poor sleep is a growing health concern, and the impact of fried food on sleep is underexplored. Data from adults aged ≥20 years in the China Nutrition and Sleep Survey (n = 2,107) and the U.S. National Health and Nutrition Examination Survey (n = 3,038) were analysed to assess associations between fried food/French fries intake, acrylamide exposure, and sleep quality. Consuming fried food/French fries ≥1 time/week was linked to higher Pittsburgh Sleep Quality Index scores and increased odds of poor sleep in both surveys. Acrylamide exposure was correlated with poor sleep and partially mediated the association between French fries and poor sleep quality. In vitro, acrylamide altered genes and proteins were related to sleep, circadian rhythm disruption, and ferroptosis. The combination of population-based epidemiological data and in vitro mechanistic analyses provides novel evidence for the detrimental impact of fried food and acrylamide on sleep.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf228/65451769/vvaf228.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147905163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract This study investigated the effects of Lentinula edodes (L. edodes) stipe-derived nano-dietary fibre as a fat replacer on the properties of emulsified sausages. Using cellulase enzymatic hydrolysis combined with ultrasonic cell disruption, nano-dietary fibre was prepared and used to partially replace pork back fat at different substitution levels (10%, 30%, and 50%) in emulsified sausages. The effects of these replacements on the colour, emulsion stability, texture properties, rheological behaviour, and sensory evaluation of the sausages were evaluated. The results revealed that enzymatic hydrolysis combined with moderate disruption of nano-dietary fibre effectively enhanced the lightness, emulsion stability, and textural properties of the emulsified sausages. Specifically, emulsified sausages prepared using dietary fibres hydrolysed for 12 hr and disrupted for 45 min demonstrated the highest chewiness, making them suitable for adults, whereas sausages prepared using dietary fibres hydrolysed for 12 hr and disrupted for 15 min exhibited the lowest chewiness, making them more appropriate for children and older adults. Rheological analysis revealed that the enzymatically treated fibres further enhanced the springiness of the emulsified sausages. Sensory evaluation results showed that the 30% substitution group achieved the highest overall acceptability, with sausages prepared using enzymatically hydrolysed and disrupted dietary fibres demonstrating better sensory characteristics.
{"title":"Characterisation of emulsified sausages with <i>Lentinula edodes</i> stipe-derived nano-dietary fibre as a fat replacer","authors":"Xiaolan Shang, Yuxin Guo, Yongsheng Xu, Chunyan Xie","doi":"10.1093/ijfood/vvaf217","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf217","url":null,"abstract":"Abstract This study investigated the effects of Lentinula edodes (L. edodes) stipe-derived nano-dietary fibre as a fat replacer on the properties of emulsified sausages. Using cellulase enzymatic hydrolysis combined with ultrasonic cell disruption, nano-dietary fibre was prepared and used to partially replace pork back fat at different substitution levels (10%, 30%, and 50%) in emulsified sausages. The effects of these replacements on the colour, emulsion stability, texture properties, rheological behaviour, and sensory evaluation of the sausages were evaluated. The results revealed that enzymatic hydrolysis combined with moderate disruption of nano-dietary fibre effectively enhanced the lightness, emulsion stability, and textural properties of the emulsified sausages. Specifically, emulsified sausages prepared using dietary fibres hydrolysed for 12 hr and disrupted for 45 min demonstrated the highest chewiness, making them suitable for adults, whereas sausages prepared using dietary fibres hydrolysed for 12 hr and disrupted for 15 min exhibited the lowest chewiness, making them more appropriate for children and older adults. Rheological analysis revealed that the enzymatically treated fibres further enhanced the springiness of the emulsified sausages. Sensory evaluation results showed that the 30% substitution group achieved the highest overall acceptability, with sausages prepared using enzymatically hydrolysed and disrupted dietary fibres demonstrating better sensory characteristics.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147885117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yingpeng Tian, Jie Chen, Lei Wang, Feng Xue, Ming Xu, Yifan Wu, Ning Xiao
Abstract This study explored the characterisation of polysaccharide fractions from raspberry (Rubus idaeus L.) and evaluated their biological activities in vitro. Raspberry polysaccharides (RAPs) were extracted using a complex enzymatic method and subsequently separated via a DEAE-Sepharose fast-flow column, resulting in two fractions: RAP-1 and RAP-3. Structural analysis revealed that RAP-1 consisted of rhamnose (5.00%), arabinose (28.80%), galactose (18.90%), glucose (26.60%), xylose (2.30%), mannose (4.20%), and galacturonic acid (14.10%), while RAP-3 comprised rhamnose (12.20%), arabinose (28.40%), galactose (16.90%), glucose (6.40%), xylose (2.80%), and galacturonic acid (33.40%). RAP-1 was identified as a neutral polysaccharide (molecular weight: 1.96 × 104 Da), whereas RAP-3 was an acidic polysaccharide (molecular weights: 7.66 × 104 Da and 3.05 × 104 Da). Tertiary structure analysis indicated that neither fraction exhibited a triple-helix structure. Antioxidant assays demonstrated that RAP-3 displayed superior antioxidant activity and hypoglycemic effects compared to RAP-1. Both fractions exhibited mixed inhibition types against α-glucosidase. These findings suggest that RAP-3 holds significant promise for applications in the pharmaceutical and functional food industries.
{"title":"Isolation, purification, structural characterisation, and <i>in vitro</i> bioactivities of raspberry (<i>Rubus idaeus</i> L<i>.</i>) polysaccharides","authors":"Yingpeng Tian, Jie Chen, Lei Wang, Feng Xue, Ming Xu, Yifan Wu, Ning Xiao","doi":"10.1093/ijfood/vvaf147","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf147","url":null,"abstract":"Abstract This study explored the characterisation of polysaccharide fractions from raspberry (Rubus idaeus L.) and evaluated their biological activities in vitro. Raspberry polysaccharides (RAPs) were extracted using a complex enzymatic method and subsequently separated via a DEAE-Sepharose fast-flow column, resulting in two fractions: RAP-1 and RAP-3. Structural analysis revealed that RAP-1 consisted of rhamnose (5.00%), arabinose (28.80%), galactose (18.90%), glucose (26.60%), xylose (2.30%), mannose (4.20%), and galacturonic acid (14.10%), while RAP-3 comprised rhamnose (12.20%), arabinose (28.40%), galactose (16.90%), glucose (6.40%), xylose (2.80%), and galacturonic acid (33.40%). RAP-1 was identified as a neutral polysaccharide (molecular weight: 1.96 × 104 Da), whereas RAP-3 was an acidic polysaccharide (molecular weights: 7.66 × 104 Da and 3.05 × 104 Da). Tertiary structure analysis indicated that neither fraction exhibited a triple-helix structure. Antioxidant assays demonstrated that RAP-3 displayed superior antioxidant activity and hypoglycemic effects compared to RAP-1. Both fractions exhibited mixed inhibition types against α-glucosidase. These findings suggest that RAP-3 holds significant promise for applications in the pharmaceutical and functional food industries.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf147/63854303/vvaf147.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147334024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Scutellaria baicalensis Georgi (SBG) is a traditional medicinal plant for its anti-inflammatory, antibacterial, and antiviral properties. Nevertheless, the current conventional means of extracting the bioactive compounds of SBG are less efficient, and this study aimed to improve the extraction efficiency of flavonoids from SBG by pretreatment with cold atmospheric pressure plasma (CAP) technique. The results showed that CAP pretreatment could facilitate an increase in the specific surface area, a reduction in particle size, thus increasing the area in contact to the extraction solvent. The reactive oxygen of CAP can also degrade cell wall components. Ultimately, the extraction efficiency of flavonoids was improved by 8.25%–59.77%. In conclusion, this study demonstrated that CAP is an effective method to enhance the extraction efficiency of SBG bioactive compounds, indicating the potential to improve the nutritional and functional properties of plants in the food industry.
{"title":"Cold atmospheric plasma pretreatment on the extraction of bioactive compounds from <i>Scutellaria baicalensis</i> Georgi","authors":"Jiaming Zhang, Jiangnan Chu, Zhengwei Wu","doi":"10.1093/ijfood/vvaf041","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf041","url":null,"abstract":"Abstract Scutellaria baicalensis Georgi (SBG) is a traditional medicinal plant for its anti-inflammatory, antibacterial, and antiviral properties. Nevertheless, the current conventional means of extracting the bioactive compounds of SBG are less efficient, and this study aimed to improve the extraction efficiency of flavonoids from SBG by pretreatment with cold atmospheric pressure plasma (CAP) technique. The results showed that CAP pretreatment could facilitate an increase in the specific surface area, a reduction in particle size, thus increasing the area in contact to the extraction solvent. The reactive oxygen of CAP can also degrade cell wall components. Ultimately, the extraction efficiency of flavonoids was improved by 8.25%–59.77%. In conclusion, this study demonstrated that CAP is an effective method to enhance the extraction efficiency of SBG bioactive compounds, indicating the potential to improve the nutritional and functional properties of plants in the food industry.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract The ability of liposomes (LP) to entrap ascorbic acid (AA) was improved via coating with xanthan gum (XG). The encapsulation efficiency of AA liposomes (AA-LP) increased from 29.7% to 76.2%, and their retention ratio in simulated gastric and intestinal fluids reduced from 43.0% to 29.4% and 78.56% to 49.2%, respectively, after coating with XG, indicating that AA-LP stability was effectively increased. XG-AA-LP zeta potential and particle size increased from −29.4 to −51.6 mV and 240.9 to 291.4 nm, respectively. The increase in XG-AA-LP p values indicated that XG inhibited the movement of phospholipids, leading to a decrease in phospholipid bilayer mobility. Furthermore, Fourier transform infrared (FTIR) results implied that noncovalent bonding forces such as hydrogen bonding, electrostatic forces, etc. played crucial roles in the binding of XG to AA-Lip, and differential scanning calorimetry results indicated that the thermal stability of LP increased after coating with XG. Transmission electron microscopy results signified that some irregular substances bound to the surface of AA-LP and the liposome particles became larger compared to those of AA-LP, and the surface of AA-LP was coated with XG. These findings suggest that XG coating can be an effective strategy to develop LP ability to deliver AA and to increase AA-LP stability.
{"title":"Improved ability of liposomes to encapsulate ascorbic acid via coating with xanthan gum","authors":"Zemin Li, Xiya Zhou, Min‐Hsiung Pan, Yi‐Shiou Chiou, Baomiao Ding","doi":"10.1093/ijfood/vvae078","DOIUrl":"https://doi.org/10.1093/ijfood/vvae078","url":null,"abstract":"Abstract The ability of liposomes (LP) to entrap ascorbic acid (AA) was improved via coating with xanthan gum (XG). The encapsulation efficiency of AA liposomes (AA-LP) increased from 29.7% to 76.2%, and their retention ratio in simulated gastric and intestinal fluids reduced from 43.0% to 29.4% and 78.56% to 49.2%, respectively, after coating with XG, indicating that AA-LP stability was effectively increased. XG-AA-LP zeta potential and particle size increased from −29.4 to −51.6 mV and 240.9 to 291.4 nm, respectively. The increase in XG-AA-LP p values indicated that XG inhibited the movement of phospholipids, leading to a decrease in phospholipid bilayer mobility. Furthermore, Fourier transform infrared (FTIR) results implied that noncovalent bonding forces such as hydrogen bonding, electrostatic forces, etc. played crucial roles in the binding of XG to AA-Lip, and differential scanning calorimetry results indicated that the thermal stability of LP increased after coating with XG. Transmission electron microscopy results signified that some irregular substances bound to the surface of AA-LP and the liposome particles became larger compared to those of AA-LP, and the surface of AA-LP was coated with XG. These findings suggest that XG coating can be an effective strategy to develop LP ability to deliver AA and to increase AA-LP stability.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvae078/61341116/vvae078.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Transglutaminase (TGase) derived from microorganisms, known for its exceptional protein cross-linking properties, holds significant application potential across various fields. In order to meet market demands such as temperature preferences, catalytic capabilities, selectivity, and the exploration of novel TGases, challenges have arisen for the development of TGases. In this study, we conducted enzymatic activity assays on TGases from Shouchella clausii (strain KSM-K16) (Alkalihalobacillus clausii) and Couchioplanes caeruleus, randomly selected from the TrEMBL database in UniProt. We also simulated the reaction process of these assays and provided interpretations of the results. Subsequently, we examined their cross-linking abilities with protein substrates bovine serum albumin (BSA) and soy protein isolate. By validating with commercial TGase, we identified the correlation between the two commonly used enzymatic activity assay methods for TGase and the substrate preference of TGase. This correlation will aid in the specific modification of TGase.
{"title":"Preliminary study on the correlation between enzyme activity assays and substrate preferences of microbial transglutaminase","authors":"Xinyue Zheng, Wenjie Luo, Mingfeng Wang, Xing Chen, Jing Liu, Lei Wang, Wei Zhang, Weiyao Hu, Gaofeng Dong, Hongyang Pan, Zhaojun Wang, Qiuming Chen","doi":"10.1093/ijfood/vvae100","DOIUrl":"https://doi.org/10.1093/ijfood/vvae100","url":null,"abstract":"Abstract Transglutaminase (TGase) derived from microorganisms, known for its exceptional protein cross-linking properties, holds significant application potential across various fields. In order to meet market demands such as temperature preferences, catalytic capabilities, selectivity, and the exploration of novel TGases, challenges have arisen for the development of TGases. In this study, we conducted enzymatic activity assays on TGases from Shouchella clausii (strain KSM-K16) (Alkalihalobacillus clausii) and Couchioplanes caeruleus, randomly selected from the TrEMBL database in UniProt. We also simulated the reaction process of these assays and provided interpretations of the results. Subsequently, we examined their cross-linking abilities with protein substrates bovine serum albumin (BSA) and soy protein isolate. By validating with commercial TGase, we identified the correlation between the two commonly used enzymatic activity assay methods for TGase and the substrate preference of TGase. This correlation will aid in the specific modification of TGase.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvae100/61353927/vvae100.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147887534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yiming Zhang, Zhang Nan, Sameh A. Korma, S.H. Chen, Li Li
Abstract Ceramide (Cer), a preferred moisturiser, faces challenges related to extraction efficiency and safety issues linked to chemical synthesis. This study explores an optimised methodology for Cer extraction. Rice bran was subjected to co-fermentation using select yeast and lactic acid bacteria (LAB) strains. Comprehensive qualitative characterisation and lipidomic profiling verified compositional changes. Additionally, in vitro and cell-based assays evaluated biological activity. LAB-mediated hydrolysis of starch and cellulose yielded bioavailable carbon sources that enhanced yeast metabolism, facilitating Cer release. Consequently, rice bran extract (RBE) exhibited elevated Cer content and amplified functional efficacy. Notably, Cer-enriched RBE significantly upregulated keratinocyte protein gene expression and augmented antioxidant enzyme activity, while suppressing inflammatory mediators—effects strongly correlated with the Cer_NDS fraction. This work establishes a novel, sustainable approach for high-yield Cer production, outperforming conventional methods in both effectiveness and environmental compatibility, while advancing its translational potential for skincare applications.
{"title":"Lipidomic profiling and skincare potential of rice bran fermented by <i>Lacticaseibacillus casei</i> M8 and yeast","authors":"Yiming Zhang, Zhang Nan, Sameh A. Korma, S.H. Chen, Li Li","doi":"10.1093/ijfood/vvaf121","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf121","url":null,"abstract":"Abstract Ceramide (Cer), a preferred moisturiser, faces challenges related to extraction efficiency and safety issues linked to chemical synthesis. This study explores an optimised methodology for Cer extraction. Rice bran was subjected to co-fermentation using select yeast and lactic acid bacteria (LAB) strains. Comprehensive qualitative characterisation and lipidomic profiling verified compositional changes. Additionally, in vitro and cell-based assays evaluated biological activity. LAB-mediated hydrolysis of starch and cellulose yielded bioavailable carbon sources that enhanced yeast metabolism, facilitating Cer release. Consequently, rice bran extract (RBE) exhibited elevated Cer content and amplified functional efficacy. Notably, Cer-enriched RBE significantly upregulated keratinocyte protein gene expression and augmented antioxidant enzyme activity, while suppressing inflammatory mediators—effects strongly correlated with the Cer_NDS fraction. This work establishes a novel, sustainable approach for high-yield Cer production, outperforming conventional methods in both effectiveness and environmental compatibility, while advancing its translational potential for skincare applications.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf121/63439970/vvaf121.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Grifola frondosa is an edible and medicinal fungus with various biological activities. Previously, we reported that G. frondosa polysaccharide F2 improved insulin resistance in diabetic rats. In this study, our aim was to identify its prebiotic function. Simulated digestion and faecal bacteria fermentation of F2 in vitro were performed to investigate its digestion and fermentation characteristic. The effects of F2 on intestinal microbiota were studied by 16S rDNA sequencing and bioinformatics analysis. Results showed that F2 was not digested in saliva but was minorly degraded in the stomach and intestine. 16S rDNA sequencing results showed that the hypoglycaemic mechanism of F2 may be associated with enhancement of short-chain fatty acids (SCFAs)-producing bacteria (Enterococcus spp.) and bile salt hydrolase-producing bacteria (Bacteroides spp. and Enterococcus spp.), acceleration the bile acids metabolism and SCFAs production. Data suggested that F2 could be utilised by intestinal bacteria to produce hypoglycaemic components, which was a promising prebiotic.
{"title":"Polysaccharide F2 from <i>Grifola frondosa</i> depicts an excellent prebiotic effect against hyperglycaemia by modulating gut microbiota associated with short-chain fatty acids and bile salt hydrolase","authors":"Ting Xie, Longhua Huang, Wei Zhong, Tianqiao Yong, Huiping Hu, Yizhen Xie, Chun Xiao, Qingping Wu","doi":"10.1093/ijfood/vvae071","DOIUrl":"https://doi.org/10.1093/ijfood/vvae071","url":null,"abstract":"Abstract Grifola frondosa is an edible and medicinal fungus with various biological activities. Previously, we reported that G. frondosa polysaccharide F2 improved insulin resistance in diabetic rats. In this study, our aim was to identify its prebiotic function. Simulated digestion and faecal bacteria fermentation of F2 in vitro were performed to investigate its digestion and fermentation characteristic. The effects of F2 on intestinal microbiota were studied by 16S rDNA sequencing and bioinformatics analysis. Results showed that F2 was not digested in saliva but was minorly degraded in the stomach and intestine. 16S rDNA sequencing results showed that the hypoglycaemic mechanism of F2 may be associated with enhancement of short-chain fatty acids (SCFAs)-producing bacteria (Enterococcus spp.) and bile salt hydrolase-producing bacteria (Bacteroides spp. and Enterococcus spp.), acceleration the bile acids metabolism and SCFAs production. Data suggested that F2 could be utilised by intestinal bacteria to produce hypoglycaemic components, which was a promising prebiotic.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvae071/61341018/vvae071.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fanglan Li, Jiangxiong Zhu, Qian Wang, Xinlin Wei, Yuanfeng Wang
Abstract Tea residues are usually discarded as worthless waste, resulting in resource waste and environmental pollution. This study focussed on extracting water-soluble polysaccharides (W-TPS) from green tea residues and further isolating four tea cell wall polysaccharides (C-TCWP, N-TCWP, 1 K-TCWP, and 4 K-TCWP) using 1,2-cyclohexanediaminetetraacetic acid, saturated sodium carbonate, 1 mol/L potassium hydroxide (KOH), and 4 mol/L KOH, respectively. The study characterised these polysaccharides, revealing differences in chemical composition, monosaccharide composition, and morphology. Importantly, the research demonstrated the digestibility of W-TPS and TCWPs and highlighted the potent hypoglycemic activity of 5 polysaccharides. Furthermore, cell-based experiments indicated the potential of W-TPS and 4 K-TCWP in ameliorating insulin resistance. Notably, 4 K-TCWP exhibited promising results by significantly increasing glucagon gene expression and enhancing glucagon-like peptide-1 secretion in NCI-H716 cells. This study underscores the potential of tea cell wall polysaccharides as valuable bioactive compounds for managing blood sugar levels and emphasises the efficient utilisation of tea residues.
{"title":"Effective utilisation of tea residues: physicochemical characterisation and hypoglycemic activity of cell wall polysaccharides prepared by sequential extraction","authors":"Fanglan Li, Jiangxiong Zhu, Qian Wang, Xinlin Wei, Yuanfeng Wang","doi":"10.1093/ijfood/vvae012","DOIUrl":"https://doi.org/10.1093/ijfood/vvae012","url":null,"abstract":"Abstract Tea residues are usually discarded as worthless waste, resulting in resource waste and environmental pollution. This study focussed on extracting water-soluble polysaccharides (W-TPS) from green tea residues and further isolating four tea cell wall polysaccharides (C-TCWP, N-TCWP, 1 K-TCWP, and 4 K-TCWP) using 1,2-cyclohexanediaminetetraacetic acid, saturated sodium carbonate, 1 mol/L potassium hydroxide (KOH), and 4 mol/L KOH, respectively. The study characterised these polysaccharides, revealing differences in chemical composition, monosaccharide composition, and morphology. Importantly, the research demonstrated the digestibility of W-TPS and TCWPs and highlighted the potent hypoglycemic activity of 5 polysaccharides. Furthermore, cell-based experiments indicated the potential of W-TPS and 4 K-TCWP in ameliorating insulin resistance. Notably, 4 K-TCWP exhibited promising results by significantly increasing glucagon gene expression and enhancing glucagon-like peptide-1 secretion in NCI-H716 cells. This study underscores the potential of tea cell wall polysaccharides as valuable bioactive compounds for managing blood sugar levels and emphasises the efficient utilisation of tea residues.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/article-pdf/60/1/vvae012/61353918/vvae012.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147334215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：