Displaying publications 21 - 40 of 205 in total

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  1. Fulltext Design of Recyclable Carboxylic Metal-Organic Framework/Chitosan Aerogels for Oil Bleaching
    Jia XZ, Yao QB, Zhang B, Tan CP, Zeng XA, Huang YY, et al.
    Foods, 2023 Nov 16;12(22).
    PMID: 38002208 DOI: 10.3390/foods12224151
    Novel hierarchical metal-organic framework/chitosan aerogel composites were developed for oil bleaching. UiO-66-COOH-type metal organic frameworks (Zr-MOFs) were synthesized and integrated onto a chitosan matrix with different contents and named MOF-aerogel-1 and MOF-aerogel-2. Due to the compatibility of chitosan, the carboxylic zirconium MOF-aerogels not only maintained the inherent chemical accessibility of UiO-66-COOH, but the unique crystallization and structural characteristics of these MOF nanoparticles were also preserved. Through 3-dimensional reconstructed images, aggregation of the UiO-66-COOH particles was observed in MOF-aerogel-1, while the MOF was homogeneously distributed on the surface of the chitosan lamellae in MOF-aerogel-2. All aerogels, with or without immobilized MOF nanoparticles, were capable of removing carotenoids during oil bleaching. MOF-aerogel-2 showed the most satisfying removal proportions of 26.6%, 36.5%, and 47.2% at 50 °C, 75 °C, and 100 °C, respectively, and its performance was very similar to that of commercial activated clay. The reuse performance of MOF-aerogel-2 was tested, and the results showed its exceptional sustainability for carotenoid removal. These findings suggested the effectiveness of the MOFaerogel for potential utilization in oil bleaching treatments.
  2. Fulltext The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit (Hylocereus polyrhizus) identified by means of molecular tools
    Lim TW, Choo KY, Lim RLH, Pui LP, Tan CP, Ho CW
    Heliyon, 2023 Nov;9(11):e21940.
    PMID: 38027851 DOI: 10.1016/j.heliyon.2023.e21940
    Red dragon fruit (RDF) is well-known for its high nutritional content, especially the red pigment betacyanins that possess high antioxidant activity. Natural fermentation is an ancient yet outstanding technique that relies on the autochthonous microbiota from fruits and vegetables surfaces to preserve and improve the nutritional values and quality of the food product. The present study was to evaluate and identify the indigenous microbial community (bacteria and fungi) that are involved in the natural fermentation of RDF. Results revealed a total of twenty bacterial pure cultures and nine fungal pure cultures were successfully isolated from fermented red dragon fruit drink (FRDFD). For the first time, the PCR amplification of 16S rRNA and ITS regions and sequence analysis suggested nine genera of bacteria and three genera of fungi (Aureobasidium pullulans, Clavispora opuntiae, and Talaromyces aurantiacus) present in the FRDFD. Four dominant (≥10 % isolates) bacteria species identified from FRDFD were Klebsiella pneumonia, Brevibacillus parabrevis, Bacillus tequilensis and Bacillus subtilis. The carbohydrate fermentation test showed that all the indigenous microbes identified were able to serve as useful starter culture by fermenting sucrose and glucose, thereby producing acid to lower the pH of FRDFD to around pH 4 for better betacyanins stability. The present study provides a more comprehensive understanding of the indigenous microbial community that serves as the starter culture in the fermentation of RDF. Besides, this study provides a useful guide for future research to be conducted on studying the rare bacterial strains (such as B. tequilensis) identified from the FRDFD for their potential bioactivities and applications in medical treatment and functional foods industries.
  3. Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink during storage
    Lim TW, Lim RLH, Pui LP, Tan CP, Ho CW
    Heliyon, 2023 Oct;9(10):e21025.
    PMID: 37876430 DOI: 10.1016/j.heliyon.2023.e21025
    Nowadays, the demand for using healthy natural pigments (betacyanins) in the food industry is increasing. The present study aimed to overcome the circumstances that render the betacyanins instability in the red dragon fruit drink using mild approaches. These included optimised fermentation, incorporation of anionic polysaccharide mixture solution [xanthan gum (XG, 0.30-0.40 %, w/v) and carboxymethyl cellulose (CMC, 0.50-0.90 %, w/v)] and also addition of citric acid (CA, 0.05-0.20 %, w/v). The results of this study showed that the hydrocolloid mixture solution of XG and CMC significantly increased the samples' viscosity, pH and °Brix but reduced the aw, while betacyanins concentration had no significant change. The incorporation of CA at increasing concentration only reduced the samples' pH significantly without affecting the viscosity, aw and °Brix. Among all fermented samples, Formulation 3E (0.40 % XG + 0.50 % CMC + 0.20 % CA) had achieved the desired commercial reference viscosity while also successfully minimised betacyanins degradation from 60.18 % to 14.72 %, had the best pH stability and no significant change in viscosity, aw and °Brix values after 4-week storage at 25 °C. The fermented red dragon fruit drink with betacyanins stabilised by Formulation 3E can be produced and served as an independent functional drink product and as a stable, functional ingredient (natural colourant) for the food industry.
  4. Structured lipids produced from palm-olein oil by interesterification: A controllable lipase-catalyzed approach in a solvent-free system
    Ai H, Lee YY, Xie X, Tan CP, Ming Lai O, Li A, et al.
    Food Chem, 2023 Jun 30;412:135558.
    PMID: 36716631 DOI: 10.1016/j.foodchem.2023.135558
    Palm olein (POL) was modified by enzymatic interesterification with different degrees of acyl migration in a solvent-free packed bed reactor. The fatty acid and acylglycerol composition, isomer content, thermodynamic behavior, and relationship between crystal polymorphism, solid fat content (SFC), crystal microstructure, and texture before and after modification were studied. We found that the increase in sn-2 saturation interesterification was not only due to the generated tripalmitin (PPP) but also caused by acyl migration, and the SFC profiles were changed accordingly. The emergence of high melting point acylglycerols was an important factor accelerating the crystallization rate, further shortening the crystallization induction time, leading to the formation of large crystal spherulites, thereby reducing the hardness. The transformation from the β' to the β form occurred during post-hardening during storage. The isomer content also affected the physicochemical properties of the modified POL.
  5. High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage
    Sun Y, Jia X, Tan CP, Zhang B, Fu X, Huang Q
    Int J Biol Macromol, 2023 Apr 30;235:123886.
    PMID: 36870635 DOI: 10.1016/j.ijbiomac.2023.123886
    The formation of inclusion complexes (ICs) between V-type starch and flavors is traditionally conducted in an aqueous system. In this study, limonene was solid encapsulated into V6-starch under ambient pressure (AP) and high hydrostatic pressure (HHP). The maximum loading capacity reached 639.0 mg/g after HHP treatment, and the highest encapsulation efficiency was 79.9 %. X-ray Diffraction (XRD) results showed that the ordered structure of V6-starch was ameliorated with limonene, which avoided the reduction of the space between adjacent helices within V6-starch generated by HHP treatment. Notably, HHP treatment may force molecular permeation of limonene from amorphous regions into inter-crystalline amorphous regions and crystalline regions as the Small-angle X-ray scattering (SAXS) patterns indicated, leading to better controlled-release behavior. Thermogravimetry analysis (TGA) revealed that the solid encapsulation of V-type starch improved the thermal stability of limonene. Further, the release kinetics study showed that a complex prepared with a mass ratio of 2:1 under HHP treatment sustainably released limonene over 96 h and exhibited a preferable antimicrobial effect, which could extend the shelf life of strawberries.
  6. Comparative Lipidomic Analysis Reveals the Lactational Changes in the Lipid Profiles of Chinese Human Milk
    Wu D, Zhang L, Tan CP, Zheng Z, Liu Y
    J Agric Food Chem, 2023 Apr 05;71(13):5403-5416.
    PMID: 36951298 DOI: 10.1021/acs.jafc.2c08857
    Human milk (HM) lipid plays a crucial role in infant development, whereas its complex lipid profiles and its dynamic changes during prolonged lactation have not been investigated yet. Comparative lipidomic analyses were employed in investigating the lipid profiles of breast milk covering all lactation stages herein. Results revealed significant differences between colostrum and the remaining lactations. A total of 237 species of glycerolipids (GLs) and 231 phospholipids (PLs) were identified. Colostrum had the most abundant lipid species and was enriched with triacylglycerols (TGs) with a high molecular weight. TG(17:1/18:1/24:1), TG(24:1/24:1/26:1), TG(24:0/24:1/26:1), and SM(d20:1/14:1) were characteristic lipids of colostrum. Differential lipid species which were responsible for distinguishing the adjacent lactations were also indicated. Our findings can help deepen the overall understanding of HM lipid profiles and its dynamic changes, which will facilitate the development of infant formulas suitable for Chinese babies in diverse age groups.
  7. Sciadonic acid attenuates high-fat diet-induced obesity in mice with alterations in the gut microbiota
    Chen L, Jiang Q, Jiang C, Lu H, Hu W, Yu S, et al.
    Food Funct, 2023 Mar 20;14(6):2870-2880.
    PMID: 36883533 DOI: 10.1039/d2fo02524h
    Obesity has been reported to be associated with dysbiosis of gut microbiota. Sciadonic acid (SC) is one of the main functional components of Torreya grandis "Merrillii" seed oil. However, the effect of SC on high-fat diet (HFD)-induced obesity has not been elucidated. In this study, we evaluated the effects of SC on lipid metabolism and the gut flora in mice fed with a high-fat diet. The results revealed that SC activates the PPARα/SREBP-1C/FAS signaling pathway and reduces the levels of total cholesterol (TC), triacylglycerols (TG), and low-density lipoprotein cholesterol (LDL-C), but increases the level of high-density lipoprotein cholesterol (HDL-C) and inhibits weight gain. Among them, high-dose SC was the most effective; the TC, TG and LDL-C levels were reduced by 20.03%, 28.40% and 22.07%, respectively; the HDL-C level was increased by 8.55%. In addition, SC significantly increased glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) levels by 98.21% and 35.17%, respectively, decreased oxidative stress, and ameliorated the pathological damage to the liver caused by a high-fat diet. Furthermore, SC treatment altered the composition of the intestinal flora, promoting the relative abundance of beneficial bacteria such as Lactobacillus and Bifidobacterium, while simultaneously decreasing the relative abundance of potentially harmful bacteria such as Faecalibaculum, norank_f_Desulfovibrionaceae, and Romboutsia. Spearman's correlation analysis indicated that the gut microbiota was associated with SCFAs and biochemical indicators. In summary, our results suggested that SC can improve lipid metabolism disorders and regulate the gut microbial structure.
  8. Foodomics Reveals Anti-Obesity Properties of Cannabinoids from Hemp Oil
    Ding Z, Jiang F, Shi J, Wang Y, He M, Tan CP, et al.
    Mol Nutr Food Res, 2023 Jan;67(2):e2200508.
    PMID: 36382382 DOI: 10.1002/mnfr.202200508
    SCOPE: Molecular networking (MN) analysis intends to provide chemical insight of untargeted mass spectrometry (MS) data to the user's underlying biological questions. Foodomics is the study of chemical compounds in food using advanced omics methods. In this study, an MS-MN-based foodomics approach is developed to investigate the composition and anti-obesity activity of cannabinoids in hemp oil.

    METHODS AND RESULTS: A total of 16 cannabinoids are determined in optimized microwave pretreatment of hemp oil using the developed approach. Untargeted metabolomics analysis reveals that cannabinoid extract (CE) and its major constituent (cannabidiol, CBD), can alleviate high glucose-induced increases in lipids and carbohydrates, and decreases in amino acid and nucleic acid. Moreover, CE and CBD are also found to suppress the expression levels of mdt-15, sbp-1, fat-5, fat-6, fat-7, daf-2, and elevate the expression level of daf-1, daf-7, daf-16, sod-3, gst-4, lipl-4, resulting in the decrease of lipid synthesis and the enhance of kinetism. Canonical correspondence analysis (CCA) uncovers strong associations between specific metabolic alterations and gene expression levels.

    CONCLUSION: These findings from this exploratory study offer a new insight into the roles of cannabinoids in the treatment of obesity and related complications.

  9. Fulltext The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil
    Ji Y, Lan D, Wang W, Goh KM, Tan CP, Wang Y
    Foods, 2022 Dec 16;11(24).
    PMID: 36553815 DOI: 10.3390/foods11244073
    With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing still need to be explored. In this study, the experiment used olive-based edible oil with different contents of DAG (40, 60, and 80%) to make crackers and fry chicken. They were heated at 160 and 180 °C to determine the changes in 3-MCPDE and GE, the crackers’ hardness and gumminess, and the physical properties of the oil. During baking and frying, 3-MCPDE decreased, while the content of GE slightly increased with the prolonged heating duration. Finally, 3-MCPDE and GE were lower than 1.25 mg/kg and 1.00 mg/kg, respectively. The AV increased proportionally as duration increased and POV was below 0.30 g/100 g. In general, the changes in 3-MCPDE and GE were related to the heating temperature and duration, and not significantly (p > 0.05) related to the content of DAG.
  10. Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios
    Shafika Abdul Kadir N, Khor YP, Lee YJ, Lan D, Qi S, Wang Y, et al.
    Food Res Int, 2022 Dec;162(Pt B):112055.
    PMID: 36461315 DOI: 10.1016/j.foodres.2022.112055
    Diacylglycerol (DAG) is commonly known as one of the precursors for 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) formation. Besides, 3-MCPDE and GE are heat-induced contaminants which can be formed in fat-containing baked products during the baking process. This study attempted to replace the conventional palm-based shortening (SH) with a healthier fat, namely soybean oil-based diacylglycerol stearin (SDAG) in producing biscuits. The effects of different baking temperatures (200, 210 and 220 °C) and SDAG:SH fat blend ratios (0:100, 60:40 (D64S), 80:20 (D82S), 100:0, w/w) towards the biscuits' physical properties were evaluated. Moreover, the oxidative stability, 3-MCPDPE and GE formation in the fats extracted from the biscuits were also investigated. SDAG-produced biscuit showed slight reductions in the spread ratio compared to the SH-produced biscuit. The elevated baking temperatures resulted in biscuits with increased hardness and low moisture content. Pure SDAG and the other fat blends exhibited significant (p 
  11. Molecular dynamics revealed the effect of epoxy group on triglyceride digestion
    Li X, Liu YJ, Nian BB, Cao XY, Tan CP, Liu YF, et al.
    Food Chem, 2022 Mar 30;373(Pt B):131285.
    PMID: 34740049 DOI: 10.1016/j.foodchem.2021.131285
    The digestion behavior of epoxy triglyceride, the main cytotoxic product of deep-frying oil, remains unknown, which may affect its biosafety. In this study, epoxy triglyceride (EGT) and triglyceride (GT) were used to reveal the effect of epoxy group on digestion. Digestibility rate analysis showed that the free fatty acids release rate of EGT was slower. To clarify this phenomenon, binding ability with salt ions in digestive juice and particle size were also been studied. Cluster size analysis indicated that epoxy group increased triglyceride particle size, resulting in smaller contact area between EGT and lipase. Interface behaviors displayed EGT decreased binding ability with salt ions in digestive juice. Spectroscopic analysis showed EGT caused the red shift of lipase peak, indicating that epoxy group changed lipase structure. Molecular dynamics simulation suggested EGT leads to loosen lipase structure. In conclusion, this study highlights that epoxy group could weaken the triglyceride digestion.
  12. W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions
    Liu Y, Lee WJ, Tan CP, Lai OM, Wang Y, Qiu C
    Food Chem, 2022 Mar 15;372:131305.
    PMID: 34653777 DOI: 10.1016/j.foodchem.2021.131305
    High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity increased with water content, indicating the water droplets acted as "active fillers". Stable HIPE with 80% water fraction was formed through the combination of 6 wt% DAG with 1 wt% polyglycerol polyricinoleate (PGPR). The addition of 1 w% kappa (κ)-carrageenan and 0.5 M NaCl greatly reduced the droplet size and enhanced emulsion rigidity, and the interfacial tension of the internal phase was reduced. Benefiting from the Pickering crystals-stabilized interface by DAG as revealed by the microscopy and enhanced elastic modulus of emulsions with the gelation agents, the HIPEs demonstrated good retaining ability for anthocyanin and β-carotene. This study provides insights for the development of W/O HIPEs to fabricate low-calories margarines, spread or cosmetic creams.
  13. Protocol conception for safe selection of mechanical ventilation settings for respiratory failure Patients
    Lee JWW, Chiew YS, Wang X, Tan CP, Mat Nor MB, Cove ME, et al.
    Comput Methods Programs Biomed, 2022 Feb;214:106577.
    PMID: 34936946 DOI: 10.1016/j.cmpb.2021.106577
    BACKGROUND AND OBJECTIVE: Mechanical ventilation is the primary form of care provided to respiratory failure patients. Limited guidelines and conflicting results from major clinical trials means selection of mechanical ventilation settings relies heavily on clinician experience and intuition. Determining optimal mechanical ventilation settings is therefore difficult, where non-optimal mechanical ventilation can be deleterious. To overcome these difficulties, this research proposes a model-based method to manage the wide range of possible mechanical ventilation settings, while also considering patient-specific conditions and responses.

    METHODS: This study shows the design and development of the "VENT" protocol, which integrates the single compartment linear lung model with clinical recommendations from landmark studies, to aid clinical decision-making in selecting mechanical ventilation settings. Using retrospective breath data from a cohort of 24 patients, 3,566 and 2,447 clinically implemented VC and PC settings were extracted respectively. Using this data, a VENT protocol application case study and clinical comparison is performed, and the prediction accuracy of the VENT protocol is validated against actual measured outcomes of pressure and volume.

    RESULTS: The study shows the VENT protocols' potential use in narrowing an overwhelming number of possible mechanical ventilation setting combinations by up to 99.9%. The comparison with retrospective clinical data showed that only 33% and 45% of clinician settings were approved by the VENT protocol. The unapproved settings were mainly due to exceeding clinical recommended settings. When utilising the single compartment model in the VENT protocol for forecasting peak pressures and tidal volumes, median [IQR] prediction error values of 0.75 [0.31 - 1.83] cmH2O and 0.55 [0.19 - 1.20] mL/kg were obtained.

    CONCLUSIONS: Comparing the proposed protocol with retrospective clinically implemented settings shows the protocol can prevent harmful mechanical ventilation setting combinations for which clinicians would be otherwise unaware. The VENT protocol warrants a more detailed clinical study to validate its potential usefulness in a clinical setting.

  14. Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage
    Mou B, Yang W, Song S, Shen C, Panpipat W, Lai OM, et al.
    Food Chem, 2022 Jan 31;381:132288.
    PMID: 35124494 DOI: 10.1016/j.foodchem.2022.132288
    Milk processing technology disrupts milk fat globule membrane (MFGM) structures and decreases the phospholipid content in MFGM. The present study aimed to evaluate the effects of homogenization, thermal treatment, and cold storage on milk phospholipids. A total of 175 phospholipid molecular species were identified and quantified. Phosphatidylcholine was the most abundant phospholipid, and sphingomyelin accounted for only a small amount of phospholipid in bovine milk. In addition, a total of 37 plasmalogens (167.5 μg/mL) were identified in bovine milk with lysophosphatidylcholine plasmalogen being the most abundant. Processing technologies decreased the phospholipid content with both boiled and frozen milk demonstrating the highest reduction. Compared to raw milk, only 70% of phospholipid remained in frozen milk. Both S-plot and volcano-plot showed that heat treatment and subsequent cold storage decreased the phosphatidylserine and lysophospholipid contents.
  15. Fulltext Application of Aqueous Saline Process to Extract Silkworm Pupae Oil (Bombyx mori): Process Optimization and Composition Analysis
    Tangsanthatkun J, Peanparkdee M, Katekhong W, Harnsilawat T, Tan CP, Klinkesorn U
    Foods, 2022 Jan 21;11(3).
    PMID: 35159442 DOI: 10.3390/foods11030291
    Silkworm pupae, a waste product from the silk production industry, can be an alternative source of edible oil, thus reducing the industry's waste. In the present work, frozen silkworm pupae were used as raw material to extract oil via an aqueous saline process. The Box-Behnken design (BBD) and response surface methodology (RSM) were used to optimize the extraction process. The extraction conditions with the highest oil yield and a low peroxide value were obtained when using a saline solution concentration of 1.7% w/v, a ratio of aqueous liquid to silkworm pupae of 3.3 mL/g, and a 119 min stirring time at the stirring speed of 100 rpm. Under these conditions, silkworm oil with a yield of 3.32%, peroxide values of approximately 1.55 mM, and an acid value of 0.67 mg KOH/g oil was obtained. The extracted oil contained omega-3 acids (α-linolenic acid), which constituted around 25% of the total fatty acids, with approximate cholesterol levels of 109 mg/100 g oil. The amounts of β-carotene and α-tocopherol were approximately 785 and 9434 μg/100 g oil, respectively. Overall, the results demonstrated that oil extracted from silkworm pupae has good quality parameters and thus can be used as a new valuable source of edible lipids.
  16. Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol
    Wu Y, Wang K, Liu Q, Liu X, Mou B, Lai OM, et al.
    Food Chem, 2022 Jan 15;367:130700.
    PMID: 34352694 DOI: 10.1016/j.foodchem.2021.130700
    Present study prepared curcumin-loaded nanoliposomes using bovine milk, krill phospholipids and cholesterol; and investigated the effects of cholesterol on membrane characteristics, storage stability and antibacterial properties of the curcumin nanoliposomes. Bovine milk phospholipids which have higher saturation than krill phospholipids resulted in formation of curcumin-loaded nanoliposomes with higher encapsulation efficiency (84.78%), larger absolute value of zeta potential and vesicle size (size: 159.15 ± 5.27 nm, zeta potential: -28.3 ± 0.62 mV). Cholesterol helps to formation of a more hydrophobic, compact and tighter bilayer membrane structure which improved the storage stability of nanoliposomes under alkaline (66.25 ± 0.46%), heat (43.25 ± 0.69%) and sunlight (49.44 ± 1.78%) conditions. In addition, curcumin-loaded nanoliposomes can effectively target infectious bacteria which secrete pore-forming toxins such as Staphylococcus aureus by causing the bacterial cell wall to lysis. Findings from present work can guide future development of novel antibacterial agents for use in food preservation.
  17. Influence of extraction technology on rapeseed oil functional quality: a study on rapeseed polyphenols
    He M, Nian B, Shi J, Sun X, Du R, Tan CP, et al.
    Food Funct, 2022 Jan 04;13(1):270-279.
    PMID: 34888592 DOI: 10.1039/d1fo01507a
    Extraction technology can influence the vegetable oil functional quality. Polyphenols in rapeseed oil have been proved to be beneficial for cardiovascular health. In this study, we evaluated the effect of extraction methods on the functional quality of rapeseed oil from the perspective of phenolic compounds. The results showed that hot pressing produces the highest amount of phenolic compounds in rapeseed oil. Its most abundant phenolic compound, sinapine (9.18 μg g-1), showed the highest activity in inhibiting anaerobic choline metabolism with an EC50 value of 1.9 mM, whose downstream products are related to cardiovascular diseases. Molecular docking and molecular dynamics (MD) simulations revealed that sinapine exhibits good binding affinity toward CutC, and CutC-sinapine is a stable complex with fewer conformational fluctuations and similar tightness. Taken together, hot pressing can be considered the best extraction method for rapeseed oil from the perspective of phenolic compounds.
  18. Fulltext Antidiabetic effect of sciadonic acid on type 2 diabetic mice through activating the PI3K-AKT signaling pathway and altering intestinal flora
    Chen L, Jiang Q, Lu H, Jiang C, Hu W, Yu S, et al.
    Front Nutr, 2022;9:1053348.
    PMID: 36618687 DOI: 10.3389/fnut.2022.1053348
    Type 2 diabetes mellitus (T2DM) is a metabolic disease characterized by hyperglycemia. The aim of this work was to investigate the effect of sciadonic acid (SA) on disorders of glucolipid metabolism and intestinal flora imbalance and to further investigate its potential molecular mechanism of anti-diabetes. The experimental data indicated that SA could alleviate hyperlipidemia, insulin resistance, oxidative stress, the inflammatory response, repair liver function damage, and promote glycogen synthesis caused by T2DM. SA could also activate the PI3K/AKT/GLUT-2 signaling pathway, promote glucose metabolism gene expression, and maintain glucose homeostasis. Furthermore, 16S rRNA analysis revealed that SA could reduce the Firmicutes/Bacteroidota (F/B) ratio; promote norank_f__Muribaculaceae, Allobaculum, Akkermansia, and Eubacterium_siraeum_group proliferation; increase the levels of major short-chain fatty acids (SCFAs), such as acetic acid, propionic acid, and butyric acid; and maintain the homeostasis of the intestinal flora. In conclusion, these results suggested that SA could reshape the structural composition of intestinal microbes, activate the PI3K/AKT/GLUT2 pathway, improve insulin resistance, and decrease blood glucose levels.
  19. Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils
    Han W, Chai X, Liu Y, Xu Y, Tan CP
    Food Chem, 2021 Dec 04;381:131745.
    PMID: 35124493 DOI: 10.1016/j.foodchem.2021.131745
    The effect of different types of oils including camellia oil (CLO), sunflower oil (SFO), corn oil (CO) and linseed oil (LO) on the formation, crystal network structure and mechanical properties of 4%wt beeswax (BW) in oleogel was investigated. BW oleogels containing oils with higher contents of polyunsaturated fatty acids gelled first (1%wt), especially LO with higher contents of linolenic acid rather than CLO with higher contents of monounsaturated fatty acids. In comparison, oils with higher polyunsaturated fatty acid contents exhibited higher Db with more extensive microstructure at different cooling rates, which was related to shorter nucleation induction time of crystal and higher crystallinity. Stronger van der Waals forces were observed in oleogels with higher polyunsaturated fatty acid contents especially for LO oleogel. Rheology also showed that LO oleogel with higher content of linolenic acid had higher crystallinity and lower crystal melting interfacial tension, resulting in the formation of a more stable network structure.
  20. Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk
    Mou B, Liu Y, Yang W, Song S, Shen C, Lai OM, et al.
    Food Chem, 2021 Dec 01;364:130426.
    PMID: 34175616 DOI: 10.1016/j.foodchem.2021.130426
    Present work investigated the effects of processing (homogenization, sterilization) and cold storage on physicochemical properties, in vitro digestion and Caco-2 cellular uptake of bovine milk. Extreme heat sterilization and low temperature storage have significant impact on particle size and phospholipidome of bovine milk. In addition, cold storage of bovine milks led to formation of β' polymorphs crystals and endothermic peak with Toffset higher than body temperature. Processing and cold storage also increased the initial digestibility but reduced the overall digestibility of bovine milk. This might be related to the decreased particle size of the milk fat globules, changed in the phospholipidome of the MFGM and formation of β' polymorphs crystals in frozen milk. It is interesting to note that PE has relatively faster digestion meanwhile SM has relatively slower digestion. HTST milk which demonstrated lesser changed in terms of phospholipidome demonstrated highest cellular uptakes of most fatty acids.
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