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Milk fat globule membrane supplementation protects againstβ-lactoglobul-ininduced food allergy in mice via upregulation of regulatory T cells and enhancement of intestinal barrier in a microbiota-derived short-chain fatty acids manner

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food Science and Human Wellness 2024年第1期13卷 124-136页

作者： Han Gong Tiange Li Dong Liang Jingxin Gao Xiaohan Liu Xueying Mao Key Laboratory of Functional Dairy Ministry of EducationCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083China Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control College of Food Science and TechnologyHenan Agricultural UniversityZhengzhou 450002China Applied Nutrition I China National Center for Food Safety Risk AssessmentBeijing 100022China

Milk fat globule membrane(MFGM),which contains abundant glycoproteins and phospholipids,exerts beneficial effects on intestinal health and *** aim of this study was to evaluate the protective effects and possible underlying mechanisms of MFGM on cow’s milk allergy(CMA)in aβ-lactoglobulin(BLG)-induced allergic mice *** was supplemented to allergic mice induced by BLG at a dose of 400 mg/kg body *** demonstrated that MFGM alleviated food allergy symptoms,decreased serum levels of lipopolysaccharide,pro-inflammatory cytokines,immunoglobulin(Ig)E,Ig G1,and Th2 cytokines including interleukin(IL)-4,while increased serum levels of Th1 cytokines including interferon-γand regulatory T cells(Tregs)cytokines including IL-10 and transforming growth factor-β.MFGM modulated gut microbiota and enhanced intestinal barrier of BLG-allergic mice,as evidenced by decreased relative abundance of Desulfobacterota,Rikenellaceae,Lachnospiraceae,and Desulfovibrionaceae,while increased relative abundance of Bacteroidetes,Lactobacillaceae and Muribaculaceae,and enhanced expressions of tight junction proteins including Occludin,Claudin-1 and zonula ***,MFGM increased fecal short-chain fatty acids(SCFAs)levels,which elevated G protein-coupled receptor(GPR)43 and GPR109A *** increased expressions of GPR43 and GPR109A induced CD103+dendritic cells accumulation and promoted Tregs differentiation in mesenteric lymph node to a certain *** summary,MFGM alleviated CMA in a BLG-induced allergic mice model through enhancing intestinal barrier and promoting Tregs differentiation,which may be correlated with SCFAs-mediated activation of *** findings suggest that MFGM may be useful as a promising functional ingredient against CMA.

关键词： Cow’s milk allergy Milk fat globule membrane Gut microbiota Short-chain fatty acid G protein-coupled receptor Regulatory T cell

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Maternal obesity exacerbates the responsiveness of offspring BALB/c mice to cow's milk protein-induced food allergy

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food Science and Human Wellness 2023年第3期12卷 920-928页

作者： Jingxin Gao Tiange Li Dong Liang Han Gong Liang Zhao Xueying Mao Key Laboratory of Functional Dairy Ministry of EducationCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083China Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control College of Food Science and TechnologyHenan Agricultural UniversityZhengzhou 450002China Applied Nutrition I China National Center for Food Safety Risk AssessmentBeijing 100022China

food allergy has become a significant public health problem affecting a large number of people *** obesity causes inflammation and alters the immune system of offspring,which may exacerbate their food *** aim of this study was to determine whether offspring mice born to obese mothers would have more serve reactions to cow's milk protein-induced food allergy,and further investigate the underlying *** offspring BALB/c mice of mothers with normal and high-fat diets were sensitized withβ-lactoglobulin(BLG),*** obesity increased the serum immunoglobulin E and mouse mast cell protease levels,though did not have significant influence on anaphylactic symptom score,core temperature and diarrhea rate of offspring mice after BLG ***,maternal obesity led to a lower level of occludin mRNA expression in BLG-sensitized *** mice born to obese mothers exhibited increased mRNA expression levels of GATA-3,interleukin(IL)-4 and IL-10 in jejunum after BLG sensitization,indicating maternal obesity intensified Th2-type biased immune *** conclusion,maternal obesity exerted exacerbating effects on the responsiveness of their offspring to cow's milk protein sensitization.

关键词： Cow's milk allergy Maternal obesity Offspring Intestinal barrier Immune response

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Titanium dioxide E171 consumption exacerbates Listeria monocytogenes infection in mice

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food Quality and safety 2024年第1期8卷 68-80页

作者：滕跃王瑷琳赵东云李国鹏刘泷泽邹悦夏效东 State Key Laboratory of Marine Food Processing and Safety Control National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalianChina

The food additive titanium dioxide is commonly utilized to enhance the appearance and flavor of food ***,this substance has been linked to gastrointestinal *** aim of this study was to investigate the impact of dietary exposure of titanium dioxide E171 on Listeria monocytogenes infection in *** were mainly divided into the control,LM group(*** infection),and E171+LM groups(E171 supplementation before *** infection).Pre-exposure to E171 resulted in increased bacterial counts in the liver,spleen,ileum,colon,mesenteric lymph nodes,and feces of mice after *** ***,E171 exposure increased the levels of pro-inflammatory cytokines while attenuating the levels of anti-inflammatory cytokines in mice infected with ***,mice in the E171+LM group exhibited considerably more severe colonic inflammation and worse intestinal barrier function than mice in the LM *** 16S rRNA gene sequencing revealed a shift in the composition of the gut microbiota of mice in the E171+LM group,characterized by a decrease in the relative abundance of Firmicutes and a decrease in the Firmicutes-to-Bacteroidetes *** levels of acetate,butyrate,and isobutyrate were markedly decreased within the cecum of mice in the E171+LM group in comparison to mice in the LM *** conclusion,these results suggest that E171 exposure could exacerbate *** infection in mice,which may provide useful information for future risk assessment of this commonly used food additive.

关键词： E171 L.monocytogenes intestinal barrier function inflammatory responses gut microbiota.

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4-Hydroxy-2-Oxoglutaric Acid,A KeyMetabolite Involved in Trypsin-Regulation of Arginine Metabolism in Hylocereus undatus during Storage

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Phyton-International Journal of Experimental Botany 2024年第5期93卷 885-900页

作者： Bairu Li Jingyu Jia Hemin Wang Jiaju Sun Enyan Chen Xin Li College of Food and Bioengineering Henan University of Science and TechnologyLuoyang471023China Henan Engineering Research Center of Food Microbiology Luoyang471023China National Demonstration Center for Experimental Food Processing and Safety Education Luoyang471000China

Trypsin,a novel superoxide scavenger,significantly enhances the storage quality of Hylocereus undatus(***).To elucidate the preservation mechanism of trypsin on ***,a widely targeted metabolomic analysis,and transcriptomics analysis were ***,a total of 453 metabolites were identified,with organic acids and their derivatives constituting the largest proportion(25%).Amino acids and their metabolites,prominent among organic acids,were further *** them,73 metabolites were associated with amino acids,and 37 exhibited significant *** most enriched Kyoto Encyclopedia of Genes and Genomes(KEGG)pathway was arginine biosynthesis(map00220),with polyamine metabolites showing the most pronounced differences,particularly spermine(FC=1.7594).Compared with the control group,4-hydroxy-2-oxoglutaric acid was significantly upregulated(FC=2.117)in the process of spermine ***,the results of Gene Ontology(GO)and KEGG enrichment analysis of the *** transcriptome profile revealed that trypsin treatment led to 187 differentially expressed genes associated with *** GO and KEGG analyses exhibited significant enrichment in the spermine biosynthetic process(GO:0006597)(map:00220)within the arginine biosynthesis ***,most enzymes and metabolites within the spermine biosynthesis pathway in *** were *** results of the PPI network highlighted that ADC,SPDS,and SAMDC,among others,were pivotal proteins involved in trypsin-regulated arginine metabolism and spermine *** study revealed that trypsin could significantly delay postharvest senescence of *** at room *** effect might be attributed to trypsin triggering the synthesis of 4-hydroxy-2-oxoglutaric acid in the fruit peel,thereby promoting the biosynthesis of spermine and other polyamines.

关键词： Trypsin arginine transcriptomics widely targeted metabolomics

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Fluorescence sensor based on IFE between AEP@UCNPs and oxTMB for the determination of Cd^(2+)in paddy rice combined with HRP enzyme inhibition mechanism

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food Science and Human Wellness 2025年第1期14卷 154-160页

作者： Haizhen Ding Shuai Hou Siqi Zhao Liping Guo Ao Sun Qiuhui Hu Leiqing Pan Qiang Liu Chao Ding Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and ProcessingCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China

Cadmium ion(Cd^(2+))detection technology plays a prominent role in food safety and human ***,we designed and constructed an 2-aminoethyl dihydrogen phosphate(AEP)@upconversion nanoparticles(UCNPs)fluorescence sensor for quantitative detection of Cd^(2+)in paddy rice based on inner filter effect(IFE)combined with enzyme inhibition *** AEP modification UCNPs can offer a stable fluorescence donor at 658 nm and be quenched by the oxidized tetramethylbenzidine(oxTMB)catalyzed by horseradish peroxidase(HRP)*** addition of Cd^(2+),the fluorescence of AEP@UCNPs fluorescence sensor was weaken due to the IFE between AEP@UCNPs and *** addition of Cd^(2+),HRP enzyme activity was inhibited by Cd^(2+),leading to the decreased oxTMB,resulting in the enhance upconversion fluorescence *** a result,the fluorescence intensity signal at 658 nm of the IFE-based AEP@UCNPs fluorescence sensor increased linearly with the increase in Cd^(2+)in a wide range from 0.5μmol/L to 6μmol/L and the limit of detection(LOD)was 24.6 n mol/*** addition,our proposed IFE-based AEP@UCNPs fluorescence sensor can achieve Cd^(2+)detection in paddy rice in 30 min.

关键词： Paddy rice Cd^(2+) Enzyme inhibition Upconversion nanoparticles(UCNPs) Inner filter effect(IFE)

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Mitigation of polycyclic aromatic hydrocarbons(PAHs)in roasted beef patties by cold plasma treatment and products quality evaluation

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food Science and Human Wellness 2024年第5期13卷 2993-3005页

作者： Yuke Hou Yangjian Hu Min Li Jiahui Nong Fengyuan Xie Yuhan Fan Jianhao Zhang Xianming Zeng Minyi Han Xinglian Xu Xia Wang Key Laboratory of Animal Products Processing Ministry of AgricultureKey Laboratory of Meat Processing and Quality ControlMinistry of EducationJiangsu Synergetic Innovation Center of Meat Production and ProcessingCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 2100095China Center for Food and Drug Safety Inspection of Maanshan Maanshan Administration for Market RegulationMaanshan 243000China Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light IndustryZhengzhou 450001China Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and ProcessingCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China

The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this *** different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on *** 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition *** results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of *** pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids *** discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating *** conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.

关键词： Roasted beef Polycyclic aromatic hydrocarbons Cold plasma Mitigation mechanism Product quality evaluation

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Peanut drying:Effects of various drying methods on drying kinetic models,physicochemical properties,germination characteristics,and microstructure

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Information processing in Agriculture 2023年第4期10卷 447-458页

作者： Yongkang Xie Yawen Lin Xingyi Li Hui Yang Junhao Han Chaojie Shang Aiqing Li Hongwei Xiao Fengyin Lu Research Center for Agricultural and Sideline Products Processing Henan Academy of Agricultural SciencesZhengzhou 450002China College of Food Science and Engineering Bohai UniversityNational&Local Joint Engineering Research Center of StorageProcessing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsThe Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial UniversitiesJinzhou 121013China College of Engineering China Agricultural UniversityBeijing 100083PR China

The current work aims to explore the suitable drying technique for peanut pods which can be used for seeds or edible *** drying methods,namely naturally-open sun drying as the control check(CK),hot air drying(HAD),pulsed vacuum drying(PVD),and radio frequency combined hot air drying(RF-HAD),were employed to dry peanut pods,and their effects on the nutritional quality attributes in terms of protein,fat,fatty acid contents,etc.,germination characteristics,microstructure,color,texture,acid value and peroxide value of peanuts were *** models of peanuts drying with four drying methods were also *** to the statistical parameters including the determination coefficient(R^(2))、root mean square error(RMSE)and chi-square value(v^(2)),theWeibull model was best for predicting the moisture ratio change kinetics of peanuts during its four drying *** were significant differences in physicochemical indexes of peanut by different drying methods(p<0.05).Fat and oleic acid contents under RF-HAD were significantly higher than those by the other three drying *** with the naturally-open sun drying,RF-HAD reduced drying time by 76.70%and the microstructure of RF-HAD peanuts produced larger and more *** RF-HAD kept better comprehensive nutritional quality,but the germination rate was reduced by 27.80%.PVD could maintain good nutritional quality and germination rate among these mechanical drying ***,PVD had a longer drying time of 9.5 h than RF-HAD and HAD,and the microstructure of pulsed vacuum dried peanuts showed dense structure and less *** air-dried peanut kernel held the highest protein(28.75%),fatty acids contents(26.11%)and germination rate(88.00%).However,peanut kernel dried by HAD showed poor qualities,such as high acid value,peroxide value and large color *** findings indicated RF-HAD was a promising drying technique for edible peanuts regarding the higher drying rate

关键词： Peanut Drying Mathematical model Nutritional quality Microstructure Germination rate

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Punicalagin alleviates hypercholesterolemia in mice through modulating farnesoid X receptor signaling and modulating gut microbiota

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food Science and Human Wellness 2025年第1期14卷 175-189页

作者： Huanhuan Liu Hongli Liu Chunhong Yan Jiaxiu Liu Yu Cao Guopeng Li Xiaodong Xia State Key Laboratory of Marine Food Processing and Safety Control National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083China

Punicalagin has been demonstrated to exhibit anti-oxidant and anti-inflammatory properties,but whether and how it could impact hypercholesterolemia remains not fully *** aim of this study was to investigate the influence of punicalagin on hypercholesterolemia in mice and its related *** 6 weeks'intervention,punicalagin significantly reduced serum total cholesterol and low-density lipoprotein cholesterol(LDL-C)levels in mice fed a high-fat high-cholesterol(HFHC)***,punicalagin supplementation lowered hepatic cholesterol level,which corresponded to the down-regulation of cholesterol synthesis genes(Fdps,Cyp51)and up-regulated bile acid synthesis genes(Cyp7a1,Cyp27a1).In addition,bile acid reabsorption was retarded in punicalagin-fed mice through down-regulating ileal apical sodium-dependent BA transporter(ASBT).Furthermore,intestinal farnesoid X receptor(FXR)-fibroblast growth factor 15(Fgf15)pathway was inhibited while hepatic FXR-small heterodimeric partner(SHP)pathway was activated in punicalagin *** analysis and targeted metabolomics showed that punicalagin decreased the abundance of bile-salt hydrolase(BSH)-producing bacteria(Clostridiaceae and Bifidobacteriaceae)and the ratio of primary BAs to secondary *** conclusion,the cholesterol-lowering effect of punicalagin partly through down-regulating cholesterol synthesis and increasing cholesterol catabolism,which could be achieved by regulating gut microbiota,altering bile acid composition and modulating FXR signaling *** findings indicate the potential application of punicalagin-related products as an alternative strategy for hypercholesterolemia prevention and mitigation.

关键词： Punicalagin Hypercholesterolemia Farnesoid X receptor Bile acid metabolism Gut microbiota

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Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat,a Chinese traditional meat

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food Science and Human Wellness 2024年第5期13卷 2790-2798页

作者： Mengyang Liu Xinping Lin Jing Yang Xu Yan Chaofan Ji Huipeng Liang Sufang Zhang Liang Dong SKL of Marine Food Processing&Safety Control National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China Department of Agricultural Forest and Food SciencesUniversity of TorinoTurin 10095Italy Institute of Technology China Resources Beer(Holdings)Company LimitedBeijing 100005China

This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented *** was found that salt has greater effect than rice flour addition in spontaneous ***-salt groups had lower pH and higher titratable total *** the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt *** total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt *** RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory ***,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

关键词： Low salt Fermented meat Bacterial community Amino acid content Volatile compounds Ester Sour meat

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The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries

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food Bioscience 2023年第3期53卷 1742-1747页

作者： Jinxin Li Hao Zhang Xijuan Yang Ling Zhu Gangcheng Wu Hui Zhang National Engineering Research Center for Functional Food Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceSchool of Food Science and TechnologyJiangnan UniversityWuxi214122China Lipid Technology and Engineering School of Food Science and EngineeringHenan University of TechnologyZhengzhou450001China Tibetan Plateau Key Laboratory of Agric-Product Processing Qinghai UniversityXining810000China

The inhibition capacity of bound-polyphenol rich insoluble dietary fiber(BP-IDF)from highland barley to carbonyl compounds was studied during in vitro gastrointestinal(GI)*** than 97%of fiber-bound polyphenols were still presented in highland barley BP-IDF(HBBP-IDF)after GI *** fiber-bound polyphenols in HBBP-IDF effectively inhibit carbonyls when simultaneously digested with cookies and French fries and exhibited more pronounced effect during gastric digestion stage,with inhibition of 63.4%for methylglyoxal,54.3%for glyoxal,47.6%for malondialdehyde and 42.4%for 4-hydroxy-2-nonenel,*** findings suggest that HBBP-IDF could be use as functional ingredients able to inhibit the formation of carbonyls during digestion process and maintain healthful digestive tract environment.

关键词： Bound polyphenols Highland barley Carbonyls Inhibition capacity Gastrointestinal digestion

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