Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli
Background
Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat-derived food products include the use of semi- or wholegrain flour, old genotypes, and enrichment through fortification. Limited studies exist on biofortifying staples with neglected and underutilized species. The innovative approach of the present study was to combine all aforementioned strategies, which involved the enrichment of semi-wholegrain and wholegrain bakery products derived from an organically cultivated mix of five T. aestivum soft wheat landraces (Andriolo and Gentil Rosso) and old varieties (Frassineto, Inallettabile, and Verna) with Urtica dioica L. (stinging nettle [SN]), also cultivated under sustainable management.
Results
The organoleptic assessment showed that the enrichment of semi-wholegrain and wholegrain traditional Italian bakery products with 3% SN was appreciated for the first time by free tasters representing the “health conscious” sector of the population. Moreover, the functional component content (fiber, polyphenols, flavonoids, and antiradical activity) significantly exceeded that reported previously for refined flour.
Conclusion
Consumer acceptance of SN-enriched wholegrain bakery products shows potential to meet the increased demand for fortified products, with the raw ingredients suited for cultivation under environmentally sustainable management practices.
{"title":"Sensory and chemical profiles of bread derived from the novel semi- and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle","authors":"Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli","doi":"10.1002/jsf2.236","DOIUrl":"10.1002/jsf2.236","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Bread made from refined <i>Triticum aestivum</i> L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat-derived food products include the use of semi- or wholegrain flour, old genotypes, and enrichment through fortification. Limited studies exist on biofortifying staples with neglected and underutilized species. The innovative approach of the present study was to combine all aforementioned strategies, which involved the enrichment of semi-wholegrain and wholegrain bakery products derived from an organically cultivated mix of five <i>T. aestivum</i> soft wheat landraces (Andriolo and Gentil Rosso) and old varieties (Frassineto, Inallettabile, and Verna) with <i>Urtica dioica</i> L. (stinging nettle [SN]), also cultivated under sustainable management.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The organoleptic assessment showed that the enrichment of semi-wholegrain and wholegrain traditional Italian bakery products with 3% SN was appreciated for the first time by free tasters representing the “health conscious” sector of the population. Moreover, the functional component content (fiber, polyphenols, flavonoids, and antiradical activity) significantly exceeded that reported previously for refined flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Consumer acceptance of SN-enriched wholegrain bakery products shows potential to meet the increased demand for fortified products, with the raw ingredients suited for cultivation under environmentally sustainable management practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 3","pages":"104-112"},"PeriodicalIF":1.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.236","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple. This research assesses a maple syrup produced in one of these regions, bigleaf maple (Acer macrophyllum) from the Pacific Northwest. Two blind-coded consumer-sensory evaluations, which took place in May 2022 and 2023, were conducted with 411 participants to assess overall sensory hedonics and descriptors, quality ratings, purchase intent, and perceptions of the syrup category with 13 unique samples of bigleaf maple, sugar maple (A. saccharum), and imitation maple syrup.
Results
Two bigleaf maple syrups were rated highest in overall liking. Of the syrups tested, several of the bigleaf maple syrups were rated as having the most complex flavor profile. When consumers were segmented on overall liking, flavor complexity intensity was positively correlated (p < 0.05) with perceived quality, purchase intent, and overall liking for the larger cluster of consumers (n = 154), though there seems to be an optimum level over which the syrup can then be penalized for being too complex. A correspondence analysis (CA) showed the syrups that were most well-liked exhibited qualities “maple,” “sweet,” “caramel,” “nutty,” “honey,” “vanilla,” and “fragrant.”
Conclusion
This research demonstrates that quality bigleaf maple syrup is a well-liked product of interest and has high potential for commercial success.
{"title":"Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry","authors":"Ann E. Colonna, Eric T. Jones, Kent Wheiler","doi":"10.1002/jsf2.234","DOIUrl":"10.1002/jsf2.234","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (<i>Acer saccharum</i>). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple. This research assesses a maple syrup produced in one of these regions, bigleaf maple (<i>Acer macrophyllum</i>) from the Pacific Northwest. Two blind-coded consumer-sensory evaluations, which took place in May 2022 and 2023, were conducted with 411 participants to assess overall sensory hedonics and descriptors, quality ratings, purchase intent, and perceptions of the syrup category with 13 unique samples of bigleaf maple, sugar maple (<i>A. saccharum</i>), and imitation maple syrup.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Two bigleaf maple syrups were rated highest in overall liking. Of the syrups tested, several of the bigleaf maple syrups were rated as having the most complex flavor profile. When consumers were segmented on overall liking, flavor complexity intensity was positively correlated (<i>p</i> < 0.05) with perceived quality, purchase intent, and overall liking for the larger cluster of consumers (<i>n</i> = 154), though there seems to be an optimum level over which the syrup can then be penalized for being too complex. A correspondence analysis (CA) showed the syrups that were most well-liked exhibited qualities “maple,” “sweet,” “caramel,” “nutty,” “honey,” “vanilla,” and “fragrant.”</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This research demonstrates that quality bigleaf maple syrup is a well-liked product of interest and has high potential for commercial success.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 3","pages":"113-124"},"PeriodicalIF":1.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.234","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ando M, Kubo H, Mok WJ, Itoh I, Imaizumi K, Tanaka T, et al. Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super-chilled storage. JSFA Rep. 2024;4(12):406–21. https://doi.org/10.1002/jsf2.223
We apologize for this error.
Ando M, Kubo H, Mok WJ, Itoh I, Imaizumi K, Tanaka T，等。日本淡水冰鱼（Salangichthys microdon）在冷藏和超冷藏期间新鲜度的变化。JSFA rep; 2024;4(12): 406-21。https://doi.org/10.1002/jsf2.223我们为这个错误道歉。
{"title":"Correction to “Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super-chilled storage”","authors":"","doi":"10.1002/jsf2.233","DOIUrl":"10.1002/jsf2.233","url":null,"abstract":"<p>Ando M, Kubo H, Mok WJ, Itoh I, Imaizumi K, Tanaka T, et al. Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super-chilled storage. JSFA Rep. 2024;4(12):406–21. https://doi.org/10.1002/jsf2.223\u0000 </p><p>We apologize for this error.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":""},"PeriodicalIF":1.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.233","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Valeria Leoni, Christina Kast, Ueli Bütikofer, Luca Giupponi, Reto Portmann
Background
The identification of pollen is important in the field of beekeeping for the determination of the botanical origin of bee products and investigations of bee diet. Until now, it has been performed by melissopalynology, the microscopic examination of pollen grains. However, this technique has some limitations, such as the necessity of experienced analysts and identification restricted to the family level for some pollen types. Although many techniques have been proposed as alternatives or complements to melissopalynology and omics techniques have been explored to gather information on the botanical origin of honey, no study has yet been conducted on a large set of pollen types.
Results
The study dataset consisted of 34 different pollen types of pellets collected by honeybees in Switzerland and analyzed in multiple biological replications, leading to 150 observations. The pollen samples were analyzed after tryptic digestion using a non-targeted mass spectrometry-based method. Liquid chromatography coupled with mass spectrometry (LC–MS) was employed to identify pollen, and melissopalynology was used as a reference method for the identification. We built an OPLS-DA prediction model for the 34 pollen types. The model clearly identified new samples in their membership group (Acer sp., n = 10) and a new pollen type at the species-specific level for Quercus sp. Less predictable results were achieved for Composita H and pollen collected directly from the plant.
Conclusion
The use of a non-targeted mass spectrometry-based method and chemometrics resulted in a promising tool for pollen identification as a replacement/supplement method to traditional melissopalynology.
{"title":"Identification of pollen types of beekeeping interest by non-targeted mass spectrometry","authors":"Valeria Leoni, Christina Kast, Ueli Bütikofer, Luca Giupponi, Reto Portmann","doi":"10.1002/jsf2.228","DOIUrl":"10.1002/jsf2.228","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The identification of pollen is important in the field of beekeeping for the determination of the botanical origin of bee products and investigations of bee diet. Until now, it has been performed by melissopalynology, the microscopic examination of pollen grains. However, this technique has some limitations, such as the necessity of experienced analysts and identification restricted to the family level for some pollen types. Although many techniques have been proposed as alternatives or complements to melissopalynology and omics techniques have been explored to gather information on the botanical origin of honey, no study has yet been conducted on a large set of pollen types.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The study dataset consisted of 34 different pollen types of pellets collected by honeybees in Switzerland and analyzed in multiple biological replications, leading to 150 observations. The pollen samples were analyzed after tryptic digestion using a non-targeted mass spectrometry-based method. Liquid chromatography coupled with mass spectrometry (LC–MS) was employed to identify pollen, and melissopalynology was used as a reference method for the identification. We built an OPLS-DA prediction model for the 34 pollen types. The model clearly identified new samples in their membership group (<i>Acer</i> sp., <i>n</i> = 10) and a new pollen type at the species-specific level for <i>Quercus</i> sp. Less predictable results were achieved for Composita H and pollen collected directly from the plant.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The use of a non-targeted mass spectrometry-based method and chemometrics resulted in a promising tool for pollen identification as a replacement/supplement method to traditional melissopalynology.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":"62-73"},"PeriodicalIF":1.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.228","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Paola Sánchez-Bravo, Antonio Costa-Pérez, Cristina García-Viguera, Raúl Domínguez-Perles, Sonia Medina
Background
New circular economy policies for producing high-value ingredients and co-products, rich in bioactive phytochemicals, have boosted valorising agro-food residues, as sources of powerful functional compounds. In this context, (poly)phenols of winemaking by-products have been associated with anti-inflammatory and oxidative stress (OS) prevention. Nevertheless, this application needs stabilisation of such materials by fine-tuning processing conditions, in a fashion compatible with the industrial capacities, to minimise the impact on the phytochemical profile. To fill these gaps, the present study uncovered the capacity of high (poly)phenol ingredients from winery by-products (obtained by an oven a dehydration system), to modulate inflammatory and OS markers and mediators associated with intestinal inflammation.
Results
The results confirmed minimal changes in the winery residues' (poly)phenolic burden. The ingredients obtained provided (poly)phenolic pools that reduced the secretion of inflammatory markers, namely nitrates/nitrites, IL-6, IL-8 and TNF-α by up to 66.8%, 20.1%, 95.4% and 78.3%, respectively. Even more, they also prevented ROS increase, preserving the molecular machinery of cells against OS (glutathione, catalase, superoxide dismutase and glutathione peroxidase) in a significant manner. The correlation analyses allowed identifying proanthocyanidin dimer (B-type) digallate, galloyl hexoside, ferulic acid hexoside, cyanidin 3-O-p-coumaroylglucoside, as the main anti-inflammatory compounds; and galloyl hexoside, ferulic acid hexoside, kaempferol glucoside and cyanidin 3-O-p-coumaroylglucoside, as the most powerful antioxidant molecules.
Conclusion
These results support the interest in winery by-products processed according to industrial procedures as sources of compounds with anti-inflammatory and OS prevention traits.
生产富含生物活性植物化学物质的高价值成分和副产品的新循环经济政策促进了农业食品残留物作为强大功能化合物来源的价值。在这种情况下，酿酒副产物（多）酚与抗炎和氧化应激（OS）预防有关。然而，这种应用需要通过微调加工条件来稳定这些材料，以符合工业能力的方式，最大限度地减少对植物化学剖面的影响。为了填补这些空白，本研究揭示了酒厂副产品中的高（多）酚成分（通过烘箱脱水系统获得）调节与肠道炎症相关的炎症和OS标志物和介质的能力。结果证实了酒渣（多）酚负荷的微小变化。所获得的成分提供（多）酚池，可减少炎症标志物，即硝酸盐/亚硝酸盐，IL-6， IL-8和TNF-α的分泌，分别高达66.8%,20.1%，95.4%和78.3%。更重要的是，它们还能阻止ROS的增加，在很大程度上保护了细胞对抗OS（谷胱甘肽、过氧化氢酶、超氧化物歧化酶和谷胱甘肽过氧化物酶）的分子机制。相关性分析鉴定原花青素二二酸二聚体（b型）、没食子酰己糖、阿魏酸己糖、花青素3- o -对香豆素糖苷为主要抗炎化合物；而没食子酰己糖、阿魏酸己糖、山奈酚葡萄糖苷和花青素3- o -对香豆素葡萄糖苷是最强大的抗氧化分子。结论这些结果支持了按照工业流程处理的酒庄副产物作为抗炎和抗氧化化合物来源的兴趣。
{"title":"Prevention of inflammation and oxidative stress by new ingredients based on high (poly)phenols winery by-products","authors":"Paola Sánchez-Bravo, Antonio Costa-Pérez, Cristina García-Viguera, Raúl Domínguez-Perles, Sonia Medina","doi":"10.1002/jsf2.224","DOIUrl":"10.1002/jsf2.224","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>New circular economy policies for producing high-value ingredients and co-products, rich in bioactive phytochemicals, have boosted valorising agro-food residues, as sources of powerful functional compounds. In this context, (poly)phenols of winemaking by-products have been associated with anti-inflammatory and oxidative stress (OS) prevention. Nevertheless, this application needs stabilisation of such materials by fine-tuning processing conditions, in a fashion compatible with the industrial capacities, to minimise the impact on the phytochemical profile. To fill these gaps, the present study uncovered the capacity of high (poly)phenol ingredients from winery by-products (obtained by an oven a dehydration system), to modulate inflammatory and OS markers and mediators associated with intestinal inflammation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results confirmed minimal changes in the winery residues' (poly)phenolic burden. The ingredients obtained provided (poly)phenolic pools that reduced the secretion of inflammatory markers, namely nitrates/nitrites, IL-6, IL-8 and TNF-α by up to 66.8%, 20.1%, 95.4% and 78.3%, respectively. Even more, they also prevented ROS increase, preserving the molecular machinery of cells against OS (glutathione, catalase, superoxide dismutase and glutathione peroxidase) in a significant manner. The correlation analyses allowed identifying proanthocyanidin dimer (B-type) digallate, galloyl hexoside, ferulic acid hexoside, cyanidin 3-<i>O</i>-<i>p</i>-coumaroylglucoside, as the main anti-inflammatory compounds; and galloyl hexoside, ferulic acid hexoside, kaempferol glucoside and cyanidin 3-<i>O</i>-<i>p</i>-coumaroylglucoside, as the most powerful antioxidant molecules.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These results support the interest in winery by-products processed according to industrial procedures as sources of compounds with anti-inflammatory and OS prevention traits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":"40-49"},"PeriodicalIF":1.1,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.224","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ocimum basiicum L. essential oil (OBEO) is an herbal essential oil that inhibits microbial activity during food preservation. However, preservation of aquatic products is susceptible to environmental factors. The efficacy of different impregnation techniques was evaluated. In this study, we investigated the application of OBEO in the cold storage process of snakehead fish fillets.
Results
In terms of microbiological and ammonia content, the best freshness of snakehead fillets was observed under normal impregnation. On the 18th day, the essential oil impregnated group without ultrasonic and vacuum treatment showed a reduction in trimethylamine content by 5.14 mg/100 g, total volatile base nitrogen by 16.32 mg N/100 g, K value by 50.82%, and H2S content by 134.73 mmol/g, as compared to the control group. Similarly, the indexes such as the pH value, free amino acid (FAA) value and ammonia content reflected the bacteriostatic properties of OBEO and the degree of spoilage of snakeheads. In a word, the results showed that although the homogeneity of the emulsion was improved after ultrasonic treatment, it tends to destabilize the snakehead fillets.
Conclusion
Therefore, this study demonstrated that snakehead fillets exhibited better preservation under normal or vacuum conditions in combination with OBEO impregnation.
{"title":"Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage","authors":"Yanhan Li, Yao Xie, Jun Mei, Jing Xie","doi":"10.1002/jsf2.225","DOIUrl":"10.1002/jsf2.225","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Ocimum basiicum</i> L. essential oil (OBEO) is an herbal essential oil that inhibits microbial activity during food preservation. However, preservation of aquatic products is susceptible to environmental factors. The efficacy of different impregnation techniques was evaluated. In this study, we investigated the application of OBEO in the cold storage process of snakehead fish fillets.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In terms of microbiological and ammonia content, the best freshness of snakehead fillets was observed under normal impregnation. On the 18th day, the essential oil impregnated group without ultrasonic and vacuum treatment showed a reduction in trimethylamine content by 5.14 mg/100 g, total volatile base nitrogen by 16.32 mg N/100 g, K value by 50.82%, and H<sub>2</sub>S content by 134.73 mmol/g, as compared to the control group. Similarly, the indexes such as the pH value, free amino acid (FAA) value and ammonia content reflected the bacteriostatic properties of OBEO and the degree of spoilage of snakeheads. In a word, the results showed that although the homogeneity of the emulsion was improved after ultrasonic treatment, it tends to destabilize the snakehead fillets.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Therefore, this study demonstrated that snakehead fillets exhibited better preservation under normal or vacuum conditions in combination with OBEO impregnation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 1","pages":"14-26"},"PeriodicalIF":1.1,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.225","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Franz Dussy, Barbara Engeli, Nadja Ryser, Gregor McCombie
Background
Furocoumarins are a class of substances, which naturally occur in plants and may be present in certain foods. Roughly two dozen structurally different but related substances (congeners) have been described in plants to various degrees of depth. At sufficiently high concentrations furocoumarins pose a risk to consumers' health because of their phototoxic and photogenotoxic effects. Past studies on furocoumarin content in food usually focused on a limited number of congeners or specific food types. More information on occurrence in a broad range of foods was needed.
Results
In order to improve occurrence data, the content of 23 furocoumarin congeners in 82 food samples, known to contain furocoumarins, is presented in full. A method was developed using liquid chromatography coupled to a triple quadrupole mass spectrometer. Samples ranging from soft drinks to vegetables were extracted with a methanol/water mixture. Chromatography and transitions in the MS/MS detection were optimised and all parameters are given. The furocoumarin content quantified ranged from 29 μg/kg in ginger to 98 mg/kg in lime juice. A table showing all the results of each congener in each food sample is presented. As more congeners were covered in this study than in the past, previous risk assessments were revisited, in order to determine if the risk for consumers has changed.
Conclusion
The new occurrence data determined with the newly developed method makes a valuable contribution to the available data of furocoumarins in foods. The deducible exposure data enables a review of existing risk assessments on furocoumarins. Despite the higher number of analysed furocoumarins in this study compared to other studies, the total content for each food type was only slightly different to previously published data. Therefore, conclusions of previous risk assessments were found to be still valid: Normal dietary exposure should not lead to phototoxic effects in consumers. However, due to photogenotoxic properties of certain furocoumarins, their exposure should be reduced as much as possible and some foods should be consumed in moderation.
{"title":"Determination of 23 furocoumarins in 82 food samples and implications for risk assessment","authors":"Franz Dussy, Barbara Engeli, Nadja Ryser, Gregor McCombie","doi":"10.1002/jsf2.227","DOIUrl":"10.1002/jsf2.227","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Furocoumarins are a class of substances, which naturally occur in plants and may be present in certain foods. Roughly two dozen structurally different but related substances (congeners) have been described in plants to various degrees of depth. At sufficiently high concentrations furocoumarins pose a risk to consumers' health because of their phototoxic and photogenotoxic effects. Past studies on furocoumarin content in food usually focused on a limited number of congeners or specific food types. More information on occurrence in a broad range of foods was needed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In order to improve occurrence data, the content of 23 furocoumarin congeners in 82 food samples, known to contain furocoumarins, is presented in full. A method was developed using liquid chromatography coupled to a triple quadrupole mass spectrometer. Samples ranging from soft drinks to vegetables were extracted with a methanol/water mixture. Chromatography and transitions in the MS/MS detection were optimised and all parameters are given. The furocoumarin content quantified ranged from 29 μg/kg in ginger to 98 mg/kg in lime juice. A table showing all the results of each congener in each food sample is presented. As more congeners were covered in this study than in the past, previous risk assessments were revisited, in order to determine if the risk for consumers has changed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The new occurrence data determined with the newly developed method makes a valuable contribution to the available data of furocoumarins in foods. The deducible exposure data enables a review of existing risk assessments on furocoumarins. Despite the higher number of analysed furocoumarins in this study compared to other studies, the total content for each food type was only slightly different to previously published data. Therefore, conclusions of previous risk assessments were found to be still valid: Normal dietary exposure should not lead to phototoxic effects in consumers. However, due to photogenotoxic properties of certain furocoumarins, their exposure should be reduced as much as possible and some foods should be consumed in moderation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":"50-61"},"PeriodicalIF":1.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143363078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Obesity is increasing seriously worldwide. Inhibiting pancreatic lipase (PL) is an important way to prevent obesity. Baicalein, a dietary flavone, shows various physiological activities and has anti-obesity potential. Therefore, the inhibitory activity of baicalein on PL was investigated in present study.
Results
Baicalein exhibited a significant inhibitory effect on PL with IC50 value of 68 μg/mL. Inhibition kinetics indicated that baicalein was a mixed-type inhibitor of PL. Fluorescence titration showed that baicalein could induce fluorescence quenching of PL. The binding constant (logKa) and number of binding sites were calculated as 5.40 and 1.11, respectively. In addition, synchronous fluorescence analysis revealed that the quenching ratio of baicalein to tryptophan was greater than that of tyrosine. Circular dichroism (CD) spectrum showed that the binding of baicalein affected the secondary structure of the enzyme protein. Through molecular docking analysis, it confirmed that baicalein could interact with amino acid residues in lipase, thus reducing the enzyme catalytic activity. In vivo studies showed that oral administration of baicalein with a does of 50 mg/kg bwt significantly reduced fat absorption and increased its fecal excretion in rats.
Conclusion
Baicalein showed inhibitory activity on PL in both in vitro and in vivo studies. It may be a safe and effective dietary supplement for obesity prevention.
{"title":"The inhibition of baicalein on pancreatic lipase investigated in vitro and in vivo","authors":"Rui-Yan Peng, Meng-Yao Hu, Hai-Xia Xu, Wen-Jun Wang, Zhong-Ping Yin, Ji-Guang Chen, Qing-Feng Zhang","doi":"10.1002/jsf2.226","DOIUrl":"10.1002/jsf2.226","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Obesity is increasing seriously worldwide. Inhibiting pancreatic lipase (PL) is an important way to prevent obesity. Baicalein, a dietary flavone, shows various physiological activities and has anti-obesity potential. Therefore, the inhibitory activity of baicalein on PL was investigated in present study.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Baicalein exhibited a significant inhibitory effect on PL with IC<sub>50</sub> value of 68 μg/mL. Inhibition kinetics indicated that baicalein was a mixed-type inhibitor of PL. Fluorescence titration showed that baicalein could induce fluorescence quenching of PL. The binding constant (logK<sub>a</sub>) and number of binding sites were calculated as 5.40 and 1.11, respectively. In addition, synchronous fluorescence analysis revealed that the quenching ratio of baicalein to tryptophan was greater than that of tyrosine. Circular dichroism (CD) spectrum showed that the binding of baicalein affected the secondary structure of the enzyme protein. Through molecular docking analysis, it confirmed that baicalein could interact with amino acid residues in lipase, thus reducing the enzyme catalytic activity. In vivo studies showed that oral administration of baicalein with a does of 50 mg/kg bwt significantly reduced fat absorption and increased its fecal excretion in rats.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Baicalein showed inhibitory activity on PL in both in vitro and in vivo studies. It may be a safe and effective dietary supplement for obesity prevention.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 1","pages":"27-35"},"PeriodicalIF":1.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.226","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Guadalupe Peña, Yanhong Liu, Richard Blatchford, Annie J. King
Background
Byproducts of broccoli floret production, stems and leaves meal (BSLM), could be fed to older layers, likely increasing production and egg quality. However, BSLM contains glucosinolates, possibly unpalatable and harmful to layers at high concentrations.
Results
A corn-soy control diet (n = 55) and an experimental diet (n = 55) containing 15 g kg−1 BSLM and 2.37 g kg−1 excess protein compared with the control were fed to non-molted 94- to 100-week-old layers, genetically bred for high livability and production. Significance was assessed at p ≤ 0.05. Egg production was lower (p < 0.01) for the control compared with the experimental diet. For weeks 4–6, the experimental diet produced a lower (p ≤ 0.05) ADFI and FCR compared with itself and the control at weeks 0–2. FCR was lower (p ≤ 0.05) for the experimental diet. ADFI, egg weight, Haugh unit, and shell beak force were statistically similar. Yolks from the experimental diet had greater xanthophyll content (p ≤ 0.001) and color (p ≤ 0.01) but not greater ascorbic acid. Zeaxanthin in eggs from the experimental diet was temporally reduced.
Conclusions
Variations of N in BSLM or other byproducts collected over large acreage should be considered when formulating diets. A follow-up study across layer age and breeds should ascertain the effect of quantities of various dietary constituent (protein, BSLM, and fiber alone and in combinations) on production and carotenoids in eggs at 2-week intervals. Studies involving heating methods and consumption of BSLM eggs and subsequent uptake of xanthophylls and carotenes by humans may help determine the value of these eggs for human health. Assessment of physiological conditions for layers fed broccoli at 15.00 g kg−1 in the diet will ensure lack of harmful effects for younger and older layers.
花椰菜小花生产的副产品茎叶粉（BSLM）可以喂给年龄较大的蛋鸡，可能会提高产量和鸡蛋质量。然而，BSLM含有硫代葡萄糖苷，高浓度时可能对蛋鸡有害。结果饲喂玉米-大豆对照饲粮（n = 55）和试验饲粮（n = 55），其中BSLM含量为15 g kg - 1，蛋白质含量为2.37 g kg - 1，比对照多出2.37 g kg - 1。p≤0.05。对照组的产蛋量低于试验饲粮（p < 0.01）。试验第4 ~ 6周，0 ~ 2周试验饲粮的ADFI和FCR均低于试验饲粮和对照组（p≤0.05）。试验饲粮的FCR较低（p≤0.05）。ADFI、蛋重、哈夫单位和壳喙力具有统计学上的相似性。试验饲粮蛋黄的叶黄素含量（p≤0.001）和颜色（p≤0.01）较高，但抗坏血酸含量不高。试验饲粮中鸡蛋中的玉米黄质暂时降低。结论在制定饲粮时应考虑大面积采集的BSLM或其他副产品中氮的变化。一项跨蛋龄和品种的后续研究应确定不同膳食成分（蛋白质、BSLM和纤维单独或组合）的量对鸡蛋产量和类胡萝卜素的影响，每隔2周进行一次。涉及加热方法和食用BSLM鸡蛋以及随后人类摄取叶黄素和胡萝卜素的研究可能有助于确定这些鸡蛋对人类健康的价值。对饲粮中添加15.00 g kg - 1西兰花的蛋鸡进行生理条件评估，可确保对幼蛋鸡和老龄蛋鸡没有有害影响。
{"title":"Feeding broccoli stems and leaves meal to 94- to 100-week-old layers increases carotenoid content in eggs","authors":"Guadalupe Peña, Yanhong Liu, Richard Blatchford, Annie J. King","doi":"10.1002/jsf2.214","DOIUrl":"10.1002/jsf2.214","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Byproducts of broccoli floret production, stems and leaves meal (BSLM), could be fed to older layers, likely increasing production and egg quality. However, BSLM contains glucosinolates, possibly unpalatable and harmful to layers at high concentrations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A corn-soy control diet (<i>n</i> = 55) and an experimental diet (<i>n</i> = 55) containing 15 g kg<sup>−1</sup> BSLM and 2.37 g kg<sup>−1</sup> excess protein compared with the control were fed to non-molted 94- to 100-week-old layers, genetically bred for high livability and production. Significance was assessed at <i>p</i> ≤ 0.05. Egg production was lower (<i>p</i> < 0.01) for the control compared with the experimental diet. For weeks 4–6, the experimental diet produced a lower (<i>p</i> ≤ 0.05) ADFI and FCR compared with itself and the control at weeks 0–2. FCR was lower (<i>p</i> ≤ 0.05) for the experimental diet. ADFI, egg weight, Haugh unit, and shell beak force were statistically similar. Yolks from the experimental diet had greater xanthophyll content (<i>p</i> ≤ 0.001) and color (<i>p</i> ≤ 0.01) but not greater ascorbic acid. Zeaxanthin in eggs from the experimental diet was temporally reduced.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Variations of N in BSLM or other byproducts collected over large acreage should be considered when formulating diets. A follow-up study across layer age and breeds should ascertain the effect of quantities of various dietary constituent (protein, BSLM, and fiber alone and in combinations) on production and carotenoids in eggs at 2-week intervals. Studies involving heating methods and consumption of BSLM eggs and subsequent uptake of xanthophylls and carotenes by humans may help determine the value of these eggs for human health. Assessment of physiological conditions for layers fed broccoli at 15.00 g kg<sup>−1</sup> in the diet will ensure lack of harmful effects for younger and older layers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 1","pages":"4-13"},"PeriodicalIF":1.1,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.214","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Japanese icefish (Salangichthys microdon) is a valuable food resource in Japan; however, its freshness rapidly diminishes during transport and cold storage. In this study, the freshness change during chilled (5°C) and super-chilled (−1 and −2°C) of S. microdon samples collected from Kasumigaura lake in October and December was assessed by observing their surface structure and determining their drip loss, K values, and free amino acid content.
Results
The results revealed that more wrinkles formed on the surface of S. microdon samples with increasing storage time. More drip loss occurred in fall than in winter. Higher K values and increased degradation of muscle proteins were observed in winter. Moreover, their free amino acid content increased with storage time at all temperatures.
Conclusion
This study suggested that seasonal differences and storage temperature should be considered in selecting the appropriate fishing, handling, and storage methods to maintain the freshness and quality of S. microdon.
{"title":"Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super-chilled storage","authors":"Masashi Ando, Hayato Kubo, Wen Jye Mok, Ichiro Itoh, Kensaku Imaizumi, Teruyoshi Tanaka, Takashi Fukuda","doi":"10.1002/jsf2.223","DOIUrl":"10.1002/jsf2.223","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The Japanese icefish (<i>Salangichthys microdon</i>) is a valuable food resource in Japan; however, its freshness rapidly diminishes during transport and cold storage. In this study, the freshness change during chilled (5°C) and super-chilled (−1 and −2°C) of <i>S. microdon</i> samples collected from Kasumigaura lake in October and December was assessed by observing their surface structure and determining their drip loss, <i>K</i> values, and free amino acid content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results revealed that more wrinkles formed on the surface of <i>S. microdon</i> samples with increasing storage time. More drip loss occurred in fall than in winter. Higher <i>K</i> values and increased degradation of muscle proteins were observed in winter. Moreover, their free amino acid content increased with storage time at all temperatures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study suggested that seasonal differences and storage temperature should be considered in selecting the appropriate fishing, handling, and storage methods to maintain the freshness and quality of <i>S. microdon</i>.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 12","pages":"406-421"},"PeriodicalIF":1.1,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.223","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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