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Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.

Secoisolariciresinol diglucoside (SDG) has a strong anti-inflammatory effect, which depends partly on the participation of gut microbiota. We studied the effect of SDG on colonic inflammation caused by a common poor diet, high-fat diet (HFD), and the regulation of gut microbiota as well as its metabolites. Considering the difference of sources, prices, and possible bioactivity, we compared the effects of a single compound and the extract of SDG on colon inflammation. The results displayed that both the single compound and the extract ameliorated morphologic damage of the colon and improved intestinal barrier integrity. In addition, SDG suppressed the mRNA expressions of inflammatory cytokines in the colon, and the inhibitory effect of a single compound was stronger than that of the extract. The results of 16S rRNA sequencing showed that SDG altered the diversity and composition of gut microbiota, particularly the abundance of inflammation-related bacteria, and the effect of the extract was greater than that of a single compound. The analysis of short-chain fatty acids (SCFAs) manifested the improved concentration with the intervention of SDG. These results confirmed that SDG, including a single compound and extract, exerted protective effects against colon inflammation, which might be partly explained by the gut microbiome. Our research could provide a positive nutritional intervention for chronic intestinal inflammation.

Inflammatory bowel disease (IBD) is accompanied by some psychiatric disorders, including anxiety and depression. Sesamol has been reported to alleviate colitis symptoms and depression-like behaviors caused by chronic unpredictable mild stress, but its protective effect and underlying neurobiological mechanism on IBD induced by dextran sulfate sodium (DSS) accompanying depression-like and anxiety-like behaviors remains still unclear. Here, we found that a six-week sesamol treatment (100 mg per kg bodyweight per day) for DSS-induced mice predominantly prevented inflammatory response, epithelial barrier dysfunction and depression-like and anxiety-like behaviors

Obesity has been reported to be associated with gut microbiome dysbiosis. seabuckthorn fruits have traditionally been used in Tibetan foods and medicines for thousands of years. Seabuckthorn polysaccharide (SP) is one of the main functional components in seabuckthorn fruits. However, the effects of SP on a high-fat diet (HFD)-induced obesity have not yet been elucidated. The purpose of this study is to explore the amelioration effect of SP on obesity induced by HFD and to reveal its mechanism of gut microbiota and its metabolites. Results showed that 12-week SP (0.1%, w/w) dietary supplementation could significantly reduce body weight gain, serum lipid level and liver triglycerides level in obese mice. Notably, the SP treatment elevated p-AMPKα and PPARα proteins expression stimulated the phosphorylation of ACC1 and inhibited the protein expression of FAS, PPARγ, and CD36 in the mice liver. Further, SP also reorganized the gut microbiome by up-regulating the proportion of

The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC analysis showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production. GC-MS analysis showed that 3-methyl-1-butanol, isopentyl acetate and ethyl caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics.

The prevalence of type 2 diabetes has been growing at an increasing rate worldwide. Dietary therapy is probably the easiest and least expensive method to prevent and treat diabetes. Previous studies have reported that coarse grains have anti-diabetic effects. Although considerable efforts have been made on the anti-diabetic function of different grains, the mechanisms of coarse grains on type 2 diabetes have not been systematically compared and summarized so far. Intestinal flora, reported as the main 'organ' of action underlying coarse grains, is an important factor in the alleviation of type 2 diabetes by coarse grains. Furthermore, microRNA (miRNA), as a new disease marker and 'dark nutrient', plays a likely influential role in cross-border communication among coarse grains, intestinal flora, and hosts. Given this context, this article reviews several possible mechanisms for the role of coarse grains on diabetes, incorporating resistance to inflammation and oxidative stress, repair of insulin signaling and β-cell dysfunction, and highlights the regulation of intestinal flora disorders and miRNAs expression, along with some novel insights. © 2022 Society of Chemical Industry.

There is increasing interest in using plant-derived proteins in foods and beverages for environmental, health, and ethical reasons. However, the inherent physicochemical properties and functional performance of many plant proteins limit their widespread application. Here, we prepared pea protein isolate (PPI) dispersions using a combined pH-shift/heat treatment method, and then, prepared PPI-epigallocatechin-3-gallate (EGCG) complexes under neutral conditions. Spectroscopy, calorimetry, molecular docking, and light scattering analysis demonstrated that the molecular complexes formed spontaneously. This was primarily ascribed to hydrogen bonds and van der Waals forces. The complexation of EGCG caused changes in the secondary structure of PPI, including the reduction in the α-helix and increase in the β-sheet and disordered regions. These changes slightly decreased the thermal stability of the protein. With the accretion of EGCG, the hydrophilicity of the complexes increased significantly, which improved the functional attributes of the protein. Optimization of the PPI-to-EGCG ratio led to the complexes having better foaming and emulsifying properties than the protein alone. This study could broaden the utilization of pea proteins as functional ingredients in foods. Moreover, protein–polyphenol complexes can be used as multifunctional ingredients, such as antioxidants or nutraceutical emulsifiers.

Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.

Zein is a kind of excellent carrier materials to construct nano-sized delivery systems for hydrophobic bioactives, owing to its unique interfacial behavior, such as self-assembly and packing into nanoparticles. In this article, the chemical basis and preparation methods of zein nanoparticles are firstly reviewed, including chemical crosslinking, emulsification/solvent evaporation, antisolvent, pH-driven method, etc., as well as the pros and cons of different preparation methods. Various strategies to improve their physicochemical properties are then summarized. Lastly, the encapsulation and protection effects of zein-based nano-sized delivery systems (e.g., nanoparticles, nanofibers, nanomicelles and nanogels) are discussed, using curcumin as a model bioactive ingredient. This review will provide guidance for the in-depth development of hydrophobic bioactives formulations and improve the application value of zein in the food industry.

The effects of soluble dietary fibres (SDFs) on α-glucosidase inhibition of EGCG were studied. Three arabinoxylans and polygalacturonic acid (PGA) significantly decreased inhibitory activity of EGCG against α-glucosidase, while two β-glucans hardly affected the inhibition. Although arabinoxylans and PGA weakened the competitive inhibition character of EGCG, they maintained the fluorescence quenching effect of EGCG. Then, arabinoxylans and PGA significantly decreased the particle size and turbidity of EGCG-enzyme complex. These results suggest that there formed SDFs-EGCG-enzyme ternary complexes. The stronger decreasing-effects of arabinoxylans and PGA on α-glucosidase inhibition of EGCG than β-glucans resulted from the stronger non-covalent interactions of arabinoxylans and PGA with EGCG. This is considered to arise from the short-branches of arabinoxylans that provided more opportunity for capturing EGCG, and from the strong polarity of PGA carboxyl that promoted hydrogen bondings with EGCG. Conclusively, SDFs should be considered as an impact factor when evaluating α-glucosidase inhibition of dietary polyphenols.

The effects of ball milling processing on the structure, physicochemical, and functional properties of insoluble dietary fiber (IDF) in bran from prosomillet, wheat and rice were investigated. Meanwhile, the effect of IDF on glucose tolerance and blood lipid levels in mice was evaluated as well. With findings, for all three grains, the particle sizes of IDF were significantly reduced after ball milling treatment (p 0.05). Scanning electron microscopy revealed fragmented fiber with numerous pores and cracks. The reactive groups of three IDF samples were found to be similar by fourier transform infrared spectroscopy. And consistent with X-ray diffraction and thermal analysis, for all three grains, ball milling reduced the crystallinity of IDF and helped to increase the release of free phenol by 23.4 %, 8.9 %, and 12.2 %, respectively. Furthermore, the water holding capacity, glucose delay capacity, glucose, sodium cholate, and cholesterol adsorption capacity, and in vitro digestibility of starch and fat were all improved to varying degrees. Animal experiments showed that ball milling treatment effectively slowed the postprandial rise in blood sugar (especially IDF of rice bran) and blood lipids (especially IDF of prosomillet bran). As a result, ball milling treatment is a potential method for dietary fiber modification in the food industry.

Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.

Astaxanthin (AST) has been shown to have neuroprotective effects; however, its bioavailability in vivo is low due to its hydrophobic properties. In this study, lactoferrin (LF) was prepared by heat-treatment at different temperatures, and on this basis, a layer-by-layer self-assembly method was used to construct double-layer emulsions with LF as the inner layer and polysaccharide (beet pectin, BP or carboxymethyl chitosan, CMCS) as the outer layer. Then AST was encapsulated in the emulsions and their physiochemical properties and function were investigated. The results indicated that high temperature heated LF (95 °C) showed a more stable structure than the lower temperature one, and the exposed internal nonpolar groups of LF could give the emulsion an enhanced stability. The rheology results showed that compared with CMCS, the double-layer emulsion formed by BP had a higher viscosity. In addition, the 95 °C LF-AST-BP emulsion showed the best stability among all the bilayer emulsions. The best emulsion was then used as a model drug to investigate its effects on lipopolysaccharide (LPS)-induced neuroinflammation and learning-memory loss in C57BL/6J mice. Through animal behavioral experiments, it was found that dietary supplementation with the AST emulsion could effectively improve the brain cognitive and learning memory impairment caused by inflammation. Transmission electron microscopy, mRNA and western blotting results also illustrated that the AST emulsion could alleviate neuroinflammation caused by LPS. This study provides a feasible scheme for exploring an AST loaded system and may be suitable for food and drug applications.

The inhibition properties of 10 tea polyphenols against α-glucosidase were studied through inhibition assay, inhibition kinetics, fluorescence quenching and molecular docking. It was found that the inhibitory activity of polyphenols with a 3 and/or 3' galloyl moiety (GM) was much higher than that without a GM. The GM could enter into the active site of α-glucosidase and bind with the catalytic amino acid residues through hydrogen bonding and π-conjugation, thus playing an important role in the competitive inhibition of catechins and theaflavins. The positive linear correlations among the constants characterizing the inhibitory activity and binding affinity of tea polyphenols to α-glucosidase indicate that enzyme inhibition by polyphenols is caused by the binding interactions between them, and that the combination of the characterization methods for polyphenol-glucosidase binding is reasonable. In addition, the in vivo hypoglycemic effects of galloylated polyphenols suggest that the GM may be considered as a pharmaceutical fragment for the alleviation of type II diabetes symptoms through α-glucosidase inhibition.

Proteins and polysaccharides are widely used as ingredients in food emulsions due to their high biocompatibility, good biodegradability, and a broad range of techno-functionalities. In particular, they are used as emulsifiers, texture modifiers, and stabilizers in many emulsion-based foods. Moreover, the functionality of these biopolymers can be extended by forming protein-polysaccharide complexes that can be used to modulate the characteristics of the oil-water interface, thereby altering the stability and performance of food emulsions. This review highlights a number of approaches to modulate the interfacial properties of oil-in-water emulsions based on the utilization of protein-polysaccharide complexes: direct mixing, layer-by-layer assembly, and conjugation. Besides, the impact of altering the interfacial properties on emulsion performance is highlighted, including their formation, stability, and functional attributes. Interfacial engineering approaches can be used to tailor the properties of food emulsions to particular applications. For instance, they can be used to create emulsion-based delivery systems for bioactive agents, such as vitamins, nutraceuticals, antimicrobials, colors, flavors, and antioxidants. Moreover, they can be used to create emulsion-based foods with lower calorie contents and enhanced satiety responses. Nevertheless, it is important to account for various factors when developing successful interfacial engineering technologies, including safety concerns, production costs, environmental impact, sustainability, government regulations, and labeling issues.

Background Pickering emulsions prepared using food-grade colloidal particles can be designed to have high physical stability, tunable textural attributes, and good loading/release properties. Protein-based colloidal particles are particularly suitable for this purpose because they are widely available, inexpensive, have good emulsifying properties, and nutritional benefits. Scope and approach This paper reviews the stabilization mechanisms of Pickering emulsions, then summarizes the preparation, properties, and applications of protein-stabilized Pickering emulsions, focusing on protein nanoparticles, microgels, and fibrils. The challenges of utilizing protein-based Pickering emulsions in the food industry are also discussed. Key findings and conclusions At present, there are three main types of mechanisms responsible for stabilizing Pickering emulsion using proteins: (i) formation of a solid particle coating at the interface; (ii) formation of a three-dimensional viscoelastic particle network in the continuous phase; (iii) depletion stabilization. Each of these mechanisms has its own advantages and disadvantages, and selecting the most appropriate one (or combination) depends on the application requirements of the Pickering emulsion. Currently, the most common applications of protein-stabilized Pickering emulsions in the food industry are: formulation of spread-like products (like margarine); encapsulation of bioactive components; and, protection of lipids against oxidation.

Background Improving the quality attributes and nutritional profiles of functional foods has been a major focus of research in recent years. Enzymatic modification of food molecules can be used to enhance their functional performance in foods. Laccase, peroxidase, and tyrosinase can catalyze the oxidation of proteins, polysaccharides, and polyphenols, and have great application potential in the construction of food colloids. Scope and approach This review summarizes and compares the catalytic mechanisms of laccase, peroxidase, and tyrosinase for the modification of food molecules and their applications in colloidal systems, as well as highlighting the advantages of combining different oxidases. Key findings and conclusions Laccase, peroxidase and tyrosinase catalyze the oxidation of food molecules in two steps. The first step involves an enzymatic reaction to generate free radicals or quinones; the second step involves a non-enzymatic reaction of free radicals or quinones with other molecules. Enzymes mainly play a role in initiating reactions in the whole process, which generally requires the participation of phenolic substances. In addition, polysaccharides and proteins containing phenolic groups can also be directly cross-linked. Peroxidase seems to have the most extensive catalytic substrates among the three oxidases reviewed. The cross-linking of food molecules induced by these oxidases helps to improve the formation and stability of colloidal systems, such as emulsions, nanoparticles, and microgels, thereby enhancing their potential for encapsulating, protecting, and delivering bioactive compounds. Employing a combination of different oxidases in food colloids can overcome the limitations of single oxidase and improve the functionality of the overall system.

The influence of physicochemical properties of carrier oils on nanoemulsion stability and the bioaccessibility of lycopene were studied. Lycopene-loaded nanoemulsions were prepared by using sesame oil, linseed oil or walnut oil as the oil phase and lactoferrin as the emulsifier. The stability was investigated by particle size, zeta potential, pH sensitivity, thermal stability and lycopene retention. Results showed that the stability was positively correlated with oil density but negatively related to oil viscosity and unsaturation degree; the lycopene nanoemulsion prepared by sesame oil exhibited greater stability and a slower degradation rate of lycopene compared to the other nanoemulsions. In addition, the lycopene retention in sesame oil-nanoemulsions was significantly higher during the first three weeks of storage. The bioaccessibility of lycopene, as measured by a simulated gastrointestinal model, was greatly improved in the nanoemulsion system. The lycopene bioaccessibility was around 25% in sesame oil- and linseed oil-nanoemulsions, and 18% in walnut oil-nanoemulsions, showing a similar trend with their stability. This information may facilitate the design of more efficacious lycopene-fortified delivery systems.

Delivering bioactive peptides orally is hampered by poor absorption across the gastrointestinal barrier. Using the walnut-derived peptide PW5, PPKNW, we explored whether coformulation of peptides with absorption enhancer sodium N-[8-(2-hydroxybenzoyl)aminocaprylate] (SNAC) could improve the intestinal absorption of orally-administered bioactive peptides. Herein, the application of SNAC enhanced the absorption efficiency of PW5 in a non-everted gut sac model. Particle size distribution (1 027.8 ± 6.74 nm) and zeta potential (-2.89 ± 0.07 mV) of the PW5-SNAC complex were significantly greater than that of individual PW5 and SNAC. Scanning electron microscopy revealed that SNAC application could aggravate the surface roughness and reduce the compact structure of PW5. It further showed that PW5 and SNAC binds through an endothermic process underpinned by hydrogen bond and van der Waals forces and that SNAC could bound primarily to the internal calyx of PW5. These findings are helpful for the effective delivery of bioactive peptides.

In this study, flavourzyme, papain, neutrase, and alcalase, as well as gastrointestinal digestion simulated with pepsin and pancreatin, were used to hydrolyze oat protein, and the dipeptidyl peptidase-IV (DPP-IV) inhibitory activities of the oat protein hydrolysates were investigated. The results indicated that the oat protein hydrolysate by neutrase showed the most potent DPP-IV inhibitory property with an IC50 value of 2.55 ± 0.38 mg/mL. Using UPLC-MS/MS, ten new DPP-IV inhibitory peptides were identified from the oat protein hydrolysate by neutrase. Among these peptides, IPQHY, VPQHY, VAVVPF, and VPLGGF exhibited the strongest DPP-IV inhibitory activity with IC50 values below 50 μM, and all of them acted as mixed-type inhibitors. Molecular docking indicated that the above four oat-derived peptides were predicted to form hydrogen bonds, attractive charge, and hydrophobic interactions with the residues of the active site of DPP-IV. Therefore, our results suggest that oat is an excellent protein source for food-derived DPP-IV inhibitory peptides and it has the prospect of becoming a dietary supplement for T2DM.

To elucidate why the inhibitory activity of one same polyphenol against α-amylase varies in different works. Seven starchy and three artificial substrates, and a polyphenolic competitive inhibitor, tannic acid (TA) were applied to study the enzyme inhibition in different digestion systems. The results showed that the IC

Zein nanoparticles are commonly used as colloidal emulsifiers to form and stabilize Pickering emulsions. However, the strong surface hydrophobicity of zein nanoparticles limits their widespread application. In this study, composite colloidal emulsifiers were fabricated from zein, sodium caseinate (NaCas), and epigallocatechin gallate (EGCG). Initially, NaCas-EGCG conjugates were formed using either an alkaline or enzymatic method. The enzymatic method led to conjugates containing more EGCG and with a higher thermal stability and surface hydrophilicity. Colloidal emulsifiers were prepared using an antisolvent precipitation method that involved titrating an ethanolic zein solution into an aqueous NaCas-EGCG conjugate solution. The potential application of these emulsifiers for forming and stabilizing high internal phase emulsions (HIPEs) was then explored. The emulsification properties of the zein nanoparticles were improved after they were complexed with NaCas-EGCG conjugates. Pickering HIPEs containing closely packed polygon oil droplets were formed from the colloidal emulsifiers, even at low particle concentrations (0.3% w/v). Overall, our results show that the functional performance of zein nanoparticles can be improved by complexing them with NaCas-EGCG conjugates. The novel colloidal emulsifiers developed in this study may therefore have useful applications in the food and other industries.

The total polar components (TPC) in the edible oil are produced during the frying process, and excessive intake of TPC may lead to metabolic disorders. This study aims to investigate the preventive effects of sesamol, a functional component from sesame, on suppressing TPC production, and on the deep-frying oil (DFO)-induced liver lipid metabolism disorders and gut homeostasis disruption.Sesamol addition (0.2 mg mLSesamol suppresses TPC production and prolongs the use time of deep-frying oil. Meanwhile, sesamol can improve TPC-induced liver lipid metabolism disorders and gut dysbiosis, thus reducing the health risks associated with deep-fried food.

Tryptophan, an essential amino acid, has been reported that it has the potential to regulate depression-like behavior. Meanwhile, Chronic stress-induced depression also has a close relationship with gut microbiota structure and composition. In the current research, we demonstrated that a tryptophan-rich diet (0.6% tryptophan w/w) significantly attenuated depression- and anxiety-like behaviors in a chronic unpredictable mild stress (CUMS)-treated mouse model. Tryptophan supplementation improved neuroinflammation, increased expression of BDNF, and improved mitochondrial energy metabolism in the brain of CUMS-treated mice. Besides, CUMS also enhanced the kynurenine pathway, but repressed the serotonin pathway and indole pathway of tryptophan metabolism, leading to a decrease in 5-HT and indole in serum, whereas tryptophan supplementation might shift the tryptophan metabolism more toward the serotonin pathway in CUMS-treated mice. The gut microbiome was restructured by increasing the relative abundance of Lachnospiracea, Clostridium, Lactobacillus, Bifidobacterium in tryptophan-treated depressive mice. Moreover, tryptophan administration inhibited stress-induced gut barrier damage and decreased inflammatory responses in the colon. Together, our study purports the gut-brain axis as a mechanism for the potential of tryptophan to improve depression and anxiety-related behavior.

Algal oil is an aquatic plant source of polyunsaturated fatty acids, especially docosahexaenoic acid (DHA), which may exhibit health benefits when consumed in sufficiently high quantities. But its application as a healthy lipid in functional foods is often limited by its tendency to rapidly oxidize and produce rancid off-flavors. In this study, algal oil-in-water emulsions were prepared using pea protein isolate (PPI)-inulin conjugates as emulsifiers. These conjugates were prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments. The algal oil phase was mixed with lemon oil (0 to 1.2 wt%) prior to homogenization to improve its sensory characteristics. The addition of 0.6 wt% of lemon oil did not significantly affect the formation and physical stability of the emulsions but it did mask the unpleasant odor of algae oil. The conjugate-stabilized emulsions exhibited shear thinning behavior and had a higher viscosity than PPI-stabilized emulsions. They also had a higher surface load and formed thicker interfacial layers. The conjugates, especially the conjugates prepared by the combined treatments, also significantly improved the physical and oxidative stability of the emulsions. These effects were attributed to an increase in the steric repulsion between the oil droplets due to the hydrophilic inulin chains, as well as to an increase in the antioxidant activity of the interfacial layers due to the presence of more antioxidant proteins. Overall, our results show that the quality attributes and shelf life of DHA-fortified algae oil emulsions can be significantly improved using a plant-based protein-inulin conjugate.

There are numerous challenges facing the modern food and agriculture industry that urgently need to be addressed, including feeding a growing global population, mitigating and adapting to climate change, decreasing pollution, waste, and biodiversity loss, and ensuring that people remain healthy. At the same time, foods should be safe, affordable, convenient, and delicious. The latest developments in science and technology are being deployed to address these issues. Some of the most important elements within this modern food design approach are encapsulated by the MATCHING model: Meat-reduced; Automation; Technology-driven; Consumer-centric; Healthy; Intelligent; Novel; and Globalization. In this review article, we focus on four key aspects that will be important for the creation of a new generation of healthier and more sustainable foods: emerging raw materials; structural design principles for creating innovative products; developments in eco-friendly packaging; and precision nutrition and customized production of foods. We also highlight some of the most important new developments in science and technology that are being used to create future foods, including food architecture, synthetic biology, nanoscience, and sensory perception.

Inhibiting carbohydrate-hydrolyzing enzymes has been considered as an effective approach for controlling starch digestion and postprandial blood glucose level. α-Amylase and amyloglucosidase (AMG) are commonly applied in analysis of starch digestion behaviour. Catechins have been shown with the inhibiting effects on α-amylase. However, the inhibitory activity of catechins against AMG needs to be further studied. Therefore, AMG inhibition of 8 catechins and the mechanisms were studied in this work through substrate depletion, inhibition kinetics, molecular docking, fluorescence quenching, differential scanning calorimetry, and isothermal titration calorimetry. The inhibitory activity of catechins with galloyl moiety (CGMs) was found to be lower than the corresponding catechins without the moiety (Cs). All catechins were anti-competitive inhibitors, indicating that they tended to bind with AMG-starch complex in the digestion system, rather than with AMG directly. Interestingly, CGMs had higher quenching effects on AMG fluorescence than Cs, due to the additional π-stacking between aromatic rings of GM and AMG fluorophores. Also, CGMs had a higher binding affinity to AMG, due to the tendency of GM to AMG active site, although the affinity was much weaker than that of starch to AMG. Besides, catechins did not affect AMG thermostability. Therefore, there was an inconsistency between catechins-AMG binding interactions and the enzyme inhibition because the predominant sites for catechins binding were the non-active sites on AMG-starch complex, rather than the enzyme active ones. Conclusively, inhibition mode should also be considered when evaluating the inhibitory activity of a polyphenol based on the polyphenol-enzyme binding affinity.

The published literature has shown that there are various evaluation methods for the process of carotenoids digestion and absorption. However, it was found that many concepts are ambiguous in the evaluation process, and the selection of evaluation methods is inappropriate and inaccurate. These deficiencies trouble readers, hamper comparisons among different studies, and generate controversy in different literature. Therefore, it is imperative to establish a complete and standardized system for evaluating the digestion and absorption process of carotenoids. This review begins by clarifying confusing concepts during the process of carotenoids digestion and absorption, including the release rate, micellization rate, bioaccessibility, relative bioavailability and absolute bioavailability. Then this review discusses relevant factors affecting the key process of the digestion and absorption of carotenoids. Finally, a more specific and standardized system for evaluating carotenoids bioavailability was suggested based on four dimensions: intake, digestion, absorption and metabolic process. Clarifying concepts such as digestion and absorption and standardizing corresponding research methods will help to obtain reliable data and support interoperability and comparisons across studies.

Age-related gut barrier dysfunction and dysbiosis of the gut microbiome play crucial roles in human aging. Dietary methionine restriction (MR) has been reported to extend lifespan and reduce the inflammatory response; however, its protective effects on age-related gut barrier dysfunction remain unclear. Accordingly, we focus on the effects of MR on inflammation and gut function. We found a 3-month methionine-restriction reduced inflammatory factors in the serum of aged mice. Moreover, MR reduced gut permeability in aged mice and increased the levels of the tight junction proteins mRNAs, including those of occludin, claudin-1, and zona occludens-1. MR significantly reduced bacterial endotoxin lipopolysaccharide concentration in aged mice serum. By using 16s rRNA sequencing to analyze microbiome diurnal rhythmicity during 24 h, we found MR moderately recovered the cyclical fluctuations of the gut microbiome which was disrupted in aged mice, leading to time-specific enhancement of the abundance of short-chain fatty acid-producing and lifespan-promoting microbes. Moreover, MR dampened the oscillation of inflammation-related TM7-3 and Staphylococcaceae. In conclusion, the effects of MR on the gut barrier were likely related to alleviation of the oscillations of inflammation-related microbes. MR can enable nutritional intervention against age-related gut barrier dysfunction.

Isorhamnetin (ISO), a flavonoid compound isolated from sea-buckthorn (Hippophae rhamnoides L.) fruit, has anti-inflammatory effects. However, the effects of ISO on neuroinflammation and cognitive function are still unclear. The purpose of this study was to evaluate the protective effect of ISO on cognitive impairment in obese mice induced by a high-fat and high fructose diet (HFFD). It has been found that oral administration of ISO (0.03% w/w and 0.06% w/w) for 14 weeks significantly reduced the body weight, food intake, liver weight, liver lipid level, and serum lipid level of HFFD-fed mice. ISO can also significantly prevent HFFD-induced neuronal working, spatial, and long-term memory impairment. Notably, the ISO treatment activated the CREB/BDNF pathway and increased neurotrophic factors in the brains of mice. Furthermore, ISO inhibited HFFD-induced microglial overactivation and down-regulated inflammatory cytokines in both serum and the brain. It can also inhibit the expression of p-JNK, p-p38, and p-NFκB protein in the mouse brain. In conclusion, these results indicated that ISO mitigated HFFD-induced cognitive impairments by inhibiting the MAPK and NFκB signaling pathways, suggesting that ISO might be a plausible nutritional intervention for metabolic syndrome-related cognitive complications.

The inhibition mechanism of four caffeic and tartaric acid derivates, including caffeic acid (CA), tartaric acid (TA), caftaric acid (CFA) and chicoric acid (CHA) against α-glucosidase was characterized by substrate depletion, fluorescence quenching, isothermal titration calorimetry (ITC) and molecular docking. TA and CA were found with the highest and no inhibition effect respectively, and caffeoyl substitution at 2 and/or 3-OH of TA significantly decreased its inhibition. The enzyme inhibition effects of organic acids were not in an inhibitor concentration-dependent mode, and there was a rush increase in inhibition at a respective acidic pH value, especially for CFA and CHA, suggesting the important role of acidic pH in the enzyme inhibition for both compounds. Besides, CA, CFA and CHA were shown with strong quenching effects on α-glucosidase fluorescence because of π-conjugations between aromatic ring of caffeoyl moiety and that of enzyme fluorescent residues. However, no fluorescence quenching effect was observed for TA due to lack of aromatic ring. Additionally, a direct binding interaction behavior was observed for TA with α-glucosidase according to the fitted independent binding model in ITC, but not for CFA and CHA. Therefore, both acidic pH and binding interactions of TA with α-glucosidase resulted in the enzyme inhibition.

This study aims to evaluate the changes in phenolic acids, lignans and tocopherols of sesame seeds during 0-6 days of germination by monitoring the activities of phenolic metabolism-related enzymes and the expression of key genes in the tocopherol synthesis pathway. Sesamol, which is the most active lignan antioxidant, greatly increased, and most of the phenolic acid contents increased to varying degrees after germination. Correspondingly, the related enzymes, including phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate:coenzyme A ligase (4CL), were activated. Germination also promoted the conversion of γ-tocopherol to α-tocopherol with the expression of related genes changed. Additionally, there was a high correlation between the tocopherol content and the relative expression levels of key genes. The germination process also increased the bio-accessibility of lignans and tocopherols. Therefore, germination can be utilized to improve the nutritional value of sesame-related products.

Secoisolariciresinol diglucoside (SDG) has positive effects on obesity and its complications. We investigated the effects and mechanism of SDG on high-fat and high-fructose diet (HFFD)-induced hepatic lipid metabolic disorders. Supplementation with 40 mg kg-1 d-1 SDG for 12 weeks significantly reduced the body weight and the ratio of liver and adipose tissue to body weight in HFFD-fed mice. Serum and hepatic TG, TC, HDL-C, and LDL-C levels became normalized, and hepatic lipid metabolic disorders lessened because of the downregulation of lipid synthesis genes and upregulation of lipid oxidation genes. SDG also alleviated endoplasmic reticulum (ER) stress and mitochondrial dysfunction by regulating the ER stress factors Bip, IRE1α, Xbp1, Atf6, Perk, and Chop and mitochondrial function-related genes Cox5b, Cox7a1, Cox8b, and Cycs. Results with HepG2 cells confirmed that SDG regulated lipid metabolic disorders by the ER stress-Ca2+-mitochondrial-associated pathway. Our study provides a strategy for the treatment of obesity and its related comorbidities.

Background Lycopene is a natural pigment in plants belonging to lipophilic isoprenes and possesses diverse bioactivity against cardiovascular diseases, eye diseases, nerval degenerative disease and cancers. For these reasons, lycopene has been widely applied in the food and medical industries, and the applications of lycopene delivery systems have attracted widespread attention. Scope and approach This review highlights the structure, bioactivity, digestive absorption, metabolism, transport, stability and influence factors of lycopene and its bioavailability in the human body. On this basis, the advances in research on lycopene delivery systems are highlighted, which provide some references for the wide application of lycopene into foods and medicine. Key findings and conclusions The improvement of lycopene stability can promote its digestion and absorption in the gastrointestinal tract and therefore it can play a healthy role. Constructing lycopene delivery systems (such as emulsion, nanostructured lipid carriers, hydrogel, liposomes) is an effective way to enhance its stability and bioavailability. However, the accuracy of the in vitro digestion model needs to be further verified by cell and animal experiments. There are still many challenges in the application of lycopene delivery systems for food commercialization.

In egg production industry, milling and shearing is widely utilized to produce homogeneous system. This process affects functional properties of egg proteins via changing their molecular structures. In this work, ball-milling treatment is selected to explore the influence of milling process on physicochemical and foaming capacities of ovalbumin. The ball-milling treatment induced a sulfhydryl/disulfide exchange and an exposure of hydrophobic residues (surface hydrophobicity increased from 339.5 to 522.2 after 24 h of treatment). The scanning electron microscopy illustrated that an aggregation process occurred for ovalbumin. The foam structure results showed that the bubble count decreased and mean bubble size increased with increasing of milling time. Correspondingly, the foaming ability and stability of ovalbumin gradually decreased from 244.2% to 87.6%–216.8% and 76.0% after 24 h of treatment. This work offered a basic reference for application of milling treatments in food process, especially in aerated foods containing egg proteins.

The emulsifying properties of phosvitin were stronger than those of other food proteins. In this study, phosvitin was subjected to ball-milling treatment for 20, 40 and 60 min, and the physicochemical, rheological and emulsifying properties were investigated. After the treatment, phosvitin possessed an unfolded and stretched structure, with a higher surface hydrophobicity and thermal stability. The morphology spectrum showed that the protein micelles tended to collapse into coarse particles with irregular and rigid structures. The rheological data illustrated that the treated phosvitin dispersion possessed an increased apparent viscosity. Correspondingly, the emulsifying ability of phosvitin was enhanced by 3.0, 2.9 and 2.5 folds for 20, 40 and 60 min of treatment, while the emulsifying stability decreased by 40.0%, 34.0% and 34.5%, respectively. These findings explored the relationship between structure and function of proteins in industrial processing, and indicated that ball-milling process could be applied to improve emulsifying properties of food proteins.

Background Astaxanthin (AST) is a kind of carotenoid natural pigment that has been widely found in plants, crustaceans' shell, flamingos' feathers and microorganisms. Due to its various biological activities, AST has suggested as an important compound in biochemical researches and has great application potentials in cosmetics, human nutritional health products, as well as medicines. Unfortunately, the poor water solubility, chemical instability and low oral bioavailability make AST difficult to be applied in food systems. Besides, the amount of natural AST is limited, and how to extract and utilize AST efficiently is in great demand. Scope and approach This review highlights the considerable potential of AST products in food processing by evaluating the advantages and disadvantages of different extraction strategies. Moreover, AST have some shortages on physicochemical properties, which limits its application in foods. Therefore, the review focuses on the comparison and discussion of different AST-loaded delivery systems, as well as its application status. Key findings and conclusions Natural AST are commonly extracted from Haematococcus pluvialis, crustaceans, and bird feathers by corresponding appropriate methods. Solvent extraction, oil stripping, enzymatic hydrolysis, supercritical fluid extraction and microwave-assisted extraction are mostly applied to accumulate AST with high yields. Delivery systems such as emulsions, nanoparticles and liposomes may improve the stability and bioavailability of AST.