Search

Timed feeding drives adipose browning, although the integrative mechanisms for the same remain unclear. Here, we show that twice-a-night (TAN) feeding generates biphasic oscillations of circulating insulin and leptin, representing their entrainment by timed feeding. Insulin and leptin surges lead to marked cellular, functional, and metabolic remodeling of subcutaneous white adipose tissue (sWAT), resulting in increased energy expenditure. Single-cell RNA-sequencing (scRNA-seq) analyses and flow cytometry demonstrate a role for insulin and leptin surges in innate lymphoid type 2 (ILC2) cell recruitment and sWAT browning, since sWAT depot denervation or loss of leptin or insulin receptor signaling or ILC2 recruitment each dampens TAN feeding-induced sWAT remodeling and energy expenditure. Consistently, recreating insulin and leptin oscillations via once-a-day timed co-injections is sufficient to favorably remodel innervated sWAT. Innervation is necessary for sWAT remodeling, since denervation of sWAT, but not brown adipose tissue (BAT), blocks TAN-induced sWAT remodeling and resolution of inflammation. In sum, reorganization of nutrient-sensitive pathways remodels sWAT and drives the metabolic benefits of timed feeding.

Thermogenic brown adipose tissue (BAT) has emerged as an attractive target for combating obesity. However, pharmacological activation of energy expenditure by BAT and/or induction of browning of white adipose tissue (WAT) has been hampered by cardiovascular side effects. To address these concerns, we developed polylactide- co -glycolide acid (PLGA) microspheres loaded with mirabegron (MIR), a selective beta-3 adrenergic receptor (ADRB3) agonist, to achieve sustained local induction and activation of thermogenic adipocytes. MIR-loaded PLGA microspheres (MIR-MS) effectively activated brown adipocytes and enhanced the thermogenic program in white adipocytes. Moreover, treating isolated inguinal WAT (iWAT) with MIR-MS resulted in increased expression of browning markers and elevated lipolysis mainly via ADRB3. In mice, injection of MIR-MS over four weeks induced browning of iWAT at the injection site. Importantly, local MIR-MS injection successfully mitigated unwanted cardiovascular risks, including high systolic blood pressure (SBP) and heart rate, as compared to MIR-treated mice. Finally, injecting MIR-MS into human subcutaneous WAT led to a significant induction of lipolysis and an increase in the expression of thermogenic marker uncoupling protein 1 (UCP1). Taken together, our findings indicate that MIR-MS function as a local drug release system that induces browning of human and murine subcutaneous WAT while mitigating undesirable cardiovascular effects. MIR-loaded PLGA microspheres provide a promising obesity treatment by inducing browning and thermogenic activation of white adipose tissue without eliciting cardiovascular side effects. [Display omitted] [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: Cold plasma (CP) is a promising technology for fresh‐cut fruits and vegetables. In this study, the effects of CP on postharvest senescence, especially from the perspective of oxidative response of fresh‐cut bamboo shoots were examined, including the colour, firmness, lignin content, reactive oxygen species (ROS) accumulation and antioxidant enzymatic activities. CP treatments delayed the browning of bamboo shoots indicating by the increase of L* and b* values and decrease of a* value. The browning inhibition coincided with the reduction of PPO activities up to 62% by CP at 20 kV. Cellulose and lignin accumulated during storage. CP at 30 kV accelerated lignification, whereas CP at 10 and 20 kV inhibited the increase. These results were also reflected by PAL, CAD and POD activities that were enhanced by CP at 30 kV and inhibited by CP at 10 and 20 kV. The content of O2− and H2O2 was significantly increased at the first 3 days and decreased afterwards, with a similar trend of antioxidant enzymes SOD and CAT. As smaller increases in H2O2 and O2− production in CP treated samples than in control were probably attributed to elevated CP‐induced SOD activity. In addition, there was a delay effect observed in the internal parts of bamboo shoots compared with the surface (<5 mm thick). CP extended the shelf‐life of bamboo shoots by triggering the antioxidant defence. CP at 20 kV exhibited the best preservative effect on fresh‐cut bamboo shoots. [ABSTRACT FROM AUTHOR]

AbstractNaringenin may play a role in browning by increasing thermogenic gene expression. In this study, we encapsulated naringenin using a liposomal formulation and examined the effects of both free and liposomal naringenin on white adipose tissue browning in C57BL6/J mice. In the first phase of the study, naringenin was encapsulated by the liposome method, which is biocompatible and biodegradable. The physical and chemical properties of liposomal naringenin were tested. In the second phase, a total of 48 six-week-old mice were divided into two main groups: prevention and recovery. Each main group was divided into four subgroups: nano-naringenin, void, free-naringenin, and control. The prevention group received a high-fat diet for 10 weeks along with weekly intravenous injections of 20 µM naringenin. On the other hand, the recovery group was first subjected to a high-fat diet for 10 weeks, followed by an additional 10 weeks of the same diet, along with weekly intravenous injections of 20 µM naringenin. Body weight was measured once per week, and brown adipose tissue, inguinal white adipose tissue, and serum samples were collected from each mouse. The mean particle size, polydispersity index and zeta potential values of liposomal naringenin were ∼207 nm, 0.35, and −27 mV, respectively. The encapsulation and loading efficiencies of liposomal naringenin were 94.6 and 19.2%, respectively. Liposomal naringenin exhibited sustained-release behavior, while free naringenin showed a burst-release profile. Liposomal naringenin showed the best physical stability in light and at 4 °C, while free naringenin was more chemically stable in light and at 4 and 22 °C. Free and liposomal naringenin did not significantly reduce weight gain. In the prevention group, liposomal naringenin increased PRDM16 gene expression in inguinal white adipose tissue 4.29 times more than free naringenin (p = 0.010). However, neither formulation significantly altered the expression levels of other browning or adipogenesis markers in the tissues. The results suggest that free naringenin can be efficiently encapsulated in biocompatible and biodegradable nanoparticles. Further research is needed to better understand the physiological effects of liposomal naringenin. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Edible plants have been linked to the mitigation of metabolic disturbances in liver and adipose tissue, including the decrease of lipogenesis and the enhancement of lipolysis and adipocyte browning. In this context, plant microRNAs could be key bioactive molecules underlying the cross-kingdom beneficial effects of plants. This study sought to explore the impact of plant-derived microRNAs on the modulation of adipocyte and hepatocyte genes involved in metabolism and thermogenesis. Methods: Plant miR6262 was selected as a candidate from miRBase for the predicted effect on the regulation of human metabolic genes. Functional validation was conducted after transfection with plant miRNA mimics in HepG2 hepatocytes exposed to free fatty acids to mimic liver steatosis and hMADs cells differentiated into brown-like adipocytes. Results: miR6262 decreases the expression of the predicted target RXRA in the fatty acids-treated hepatocytes and in brown-like adipocytes and affects the expression profile of critical genes involved in metabolism and thermogenesis, including PPARA, G6PC, SREBF1 (hepatocytes) and CIDEA, CPT1M and PLIN1 (adipocytes). Nevertheless, plant miR6262 mimic transfections did not decrease hepatocyte lipid accumulation or stimulate adipocyte browning. Conclusions: these findings suggest that plant miR6262 could have a cross-kingdom regulation relevance through the modulation of human genes involved in lipid and glucose metabolism and thermogenesis in adipocytes and hepatocytes. [ABSTRACT FROM AUTHOR]

Postharvest litchi is susceptible to browning that limits the development of litchi industry. Hydrogen sulfide (H2S) is an important bioactive molecule that can regulate many physiological processes. This study examined the effects of exogenous H2S on pericarp browning and related physiological mechanisms in postharvest litchi. The results exhibited that exogenous H2S treatment delayed the browning of litchi pericarp and reduced the damage to cell membrane integrity during storage. This treatment inhibited the energy losses of litchi fruit by increasing the activities of H+-ATPase, Ca2+- ATPase, cytochrome C oxidase (CCO) and succinate dehydrogenase (SDH) and regulating the expression of energy metabolism-related genes, including LcAtpB, LcSnRK2, LcAAC1, LcAOX1 and LcUCP1. In addition, H2S treatment increased the levels of fructose, glucose, sucrose, inositol, galactose and sorbose in litchi fruit, and promoted sucrose synthesis by regulating the activities of sucrose phosphate synthase (SPS), sucrose synthase (SS), acid invertase (AI) and neutral invertase (NI). Based on the current findings, we suggest that exogenous H2S enhances the energy supply and antioxidant activity of litchi by modulating energy and sugar metabolism, thereby inhibiting fruit browning and senescence. These results indicated that H2S treatment is an effective approach to maintaining the quality of litchi fruit and extending its shelf life. [ABSTRACT FROM AUTHOR]

Pannexin1 (Panx1) ATP channels are important in adipocyte biology, potentially influencing energy storage and expenditure. We compared the metabolic phenotype of young (14 weeks old) and mature (20 weeks old) wild-type (WT) and Panx1−/− mice exposed or not to cold (6 °C) during 28 days, a condition promoting adipocyte browning. Young Panx1−/− mice weighed less and exhibited increased fat mass, improved glucose tolerance, and lower insulin sensitivity than WT mice. Their energy expenditure and respiratory exchange ratio (RER) were increased, and their fatty acid oxidation decreased. These metabolic effects were no longer observed in mature Panx1−/− mice. The exposure of mature mice to cold exacerbated their younger metabolic phenotype. The white adipose tissue (WAT) of cold-exposed Panx1−/− mice contained more small-sized adipocytes, but, in contrast to WT mice, white adipocytes did not increase their expression of Ucp1 nor of other markers of browning adipocytes. Interestingly, Glut4 expression was already enhanced in the WAT of young Panx1−/− mice kept at 22 °C as compared to WT mice. Thus, Panx1 deletion exerts overall beneficial metabolic effects in mice that are pre-adapted to chronic cold exposure. Panx1−/− mice show morphological characteristics of WAT browning, which are exacerbated upon cold exposure, an effect that appears to be associated with Ucp1-independent thermogenesis. [ABSTRACT FROM AUTHOR]

Thin layer chromatography bioautographic assays facilitate the acquisition of activity-profile chromatograms and assist in pinpointing active constituents within complex mixtures by observing the inhibition halos they produce. Peroxidase is an enzyme implicated in the browning of different fresh cut vegetables and in several diseases. A peroxidase bioautographic assay was developed, based on enzyme agarose immobilization and the 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt/radical cation (ABTS/ABTS·+) reporter system. Peroxidase was purified from potatoes with the aim to detect specific inhibitors. To reduce false positives, a non-enzymatic assay was also employed. The best results are obtained when a solution containing agarose, ABTS, hydrogen peroxide, and peroxidase in phosphate buffer is poured over the TLC plate (final concentrations: 0.031 mmoles/cm2, 0.239 µmoles/cm2, and 84.04 U/cm2) and incubated for 70 min. Limit of detection and quantification for quercetin is 0.16 µg and 0.54 µg, respectively. The developed system is able to detect quercetin in a Solidago chilensis Meyen extract and a peroxidase inhibitor in a Cichorium intybus L. extract. Therefore, the assay can detect inhibitory constituents in complex mixtures and differentiate between peroxidase inhibitors and ABTS·+ radical scavengers before any preparative fractionation, helping to take early operational decisions that can save time and resources. [ABSTRACT FROM AUTHOR]

The rising prevalence of obesity has resulted in an increased demand for innovative and effective treatment strategies. Houttuynia cordata Thunb. (H. cordata) has demonstrated promising potential in preventing obesity. However, the mechanism underlying the anti-obesity effects of H. cordata and its bioactive component, sodium houttuybonate (SH), remains unclear. Our study reveals that SH treatment promotes the browning of inguinal white adipose tissue (iWAT) and prevents the obesity induced by a high-fat diet. SH significantly mitigates ferroptosis by upregulating glutathione peroxidase 4 (Gpx4) and decreasing malondialdehyde (MDA) levels, while also enhancing superoxide dismutase (SOD) levels. Furthermore, SH promotes the phosphorylation of AMP-activated protein kinase (AMPK), which subsequently increases the expression of nuclear factor erythroid 2-related factor 2 (NRF2) and heme oxygenase-1 (HO-1) in the iWAT. However, the effects of SH were attenuated by ML385, an Nrf2 inhibitor. Collectively, our findings suggest that SH induces iWAT browning and prevents diet-induced obesity primarily through the AMPK/NRF2/HO-1 pathway by inhibiting ferroptosis. [ABSTRACT FROM AUTHOR]

In this study, to investigate the effects of melatonin on pericarp browning in rambutan fruit, postharvest ‘Baoyan7’ rambutan fruit was immersed in melatonin solutions at varying concentrations for 15 min, air-dried, and then stored at 25 ℃ for 6 days. The results demonstrated that melatonin treatment at each concentration delayed browning and the decline in the chromaticity a* value of rambutan pericarp, with the most pronounced effect being observed at 0.125 mmol/L melatonin. Physiological and biochemical analyses showed that melatonin treatment at 0.125 mmol/L repressed the increase in relative conductivity (RC) and malondialdehyde (MDA) contents, while retarding the increase in lipoxygenase (LOX), lipase (LPS) and phospholipase D (PLD) activities in rambutan fruit during storage, thereby preserving the integrity of the cell membrane. In addition, treatment with 0.125 mmol/L melatonin increased the contents of nicotinamide adenine dinucleotide (NADH) and flavin dinucleotide (FADH2), enhanced the activities of energy metabolism-related enzymes including succinate dehydrogenase (SDH), cytochromic c oxidase (CCO), H+-ATPase and Ca2+-ATPase, and maintained high levels of adenosine triphosphate (ATP) and energy charge, thus improving cellular energy status. Moreover, this treatment enhanced γ-aminobutyric acid (GABA) content, and maintained high activities of glutamate decarboxylase (GAD) and GABA aminotransferase (GABA-T), thus contributing to enhanced cellular energy supply. These findings suggest that melatonin could retard postharvest browning and senescence in rambutan fruit by modulating membrane lipid and energy metabolisms.

To investigate the effect of combined treatment with L-ascorbic acid (AA) and ultrasound (US) (AS) on the storage quality of fresh-cut taro, the present study measured changes in the sensory quality and browning-related enzyme activities during storage of Yongding grown fresh-cut Liuyuehong taro soaked in 2% AA solution for 15 minutes, followed by US treatment (53 kHz and 400 W for 10 minutes). Compared with the control group, combined treatment with AS could reduce the water loss rate of fresh-cut taro, maintain higher hardness, delay the increase in browning index, reduce cell membrane permeability, inhibit the accumulation of malondialdehyde (MDA), and suppress surface microbial growth, thereby maintaining higher sensory quality of fresh-cut taro. In addition, AS treatment could also maintain higher activities of catalase (CAT) and superoxide dismutase (SOD), decrease the activities of peroxidase (POD), polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL), inhibit the consumption of phenolic substances, slow down the loss of nutrients such as starch, soluble proteins, and soluble solids, suppress the accumulation of soluble quinones, and delay the flavor deterioration of fresh-cut taro during storage. These results indicated that AS treatment could maintain better storage quality of fresh-cut taro.

The cut surface of fresh-cut taro tends to yellowing and browning even stored at low temperatures, leading to a decrease in commercial values. In this study, to confirm the preservative effects of vacuum packaging (VP) combined with cold storage on fresh-cut taro, the effects of VP treatment on the browning and total microbial counts in fresh-cut taro during cold storage were studied. The results showed that VP treatment delayed the decrease of L* values and the increase of a*, b*, color differences (△E), and browning index (BI) values, indicating that VP treatment significantly prevented the browning of fresh-cut taro during cold storage. Furthermore, VP treatment effectively restrained the growth and reproduction of microbials, reducing the total number of bacteria by 94.31% and the total number of yeast by 65.02% at 12 d, suggesting that VP combined with cold storage had a good preservative effect on fresh-cut taro. VP treatment led to decreased PAL and PPO activities, as well as reduced levels of total phenolics, total flavonoids, and total soluble quinones, suggesting that VP treatment hindered the browning by reducing the biosynthesis and oxidation of phenolic compounds of fresh-cut taro. Moreover, VP treatment restrained the decline in CAT activity, increased POD activity at early storage, and reduced LOX activity, H2O2 contents and MDA contents, suggesting that VP treatment alleviated cutting-induced oxidative damages by maintaining the antioxidant activity of fresh-cut taro, thus restraining the quality deterioration during cold storage. This study demonstrates that VP treatment combined with cold storage is a physical preservative technology with good preservation effects, simple and easy to use, laying a foundation for the application of VP method in the preservation of fresh-cut taro.

In this paper, the effects of three postharvest treatments (aerobic,vacuum,vacuum+1-MCP) on browning, active oxygen metabolism and saccharides during storage of deastringent persimmon were researched. Meanwhile, the correlations between browning and other indexes were analyzed. BI of vacuum and vacuum+1-MCP was lower than that in aerobic group, and the browning degree in vacuum+1-MCP group was the lowest. The SOD and APX activities of the three kinds of persimmon treated after harvest decreased and increased respectively, and the SOD activities of the vacuum group were the lowest，the APX activities under vacuum and vacuum+1-MCP conditions were higher than that in aerobic group. At vacuum and vacuum+1-MCP conditions，the increase of CAT activity of persimmon was inhibited, and the accumulation of H2O2 was reduced, with lower ability to inhibit hydroxyl radical and ascorbic acid content. The reducing sugar content of persimmon in vacuum and vacuum+1-MCP groups was lower than that in aerobic group, and the increase in vacuum+1-MCP group was the slowest, from 14.10% at the beginning of storage to 14.87% on 12 d. The pectin content of persimmon in vacuum+1-MCP group decreased slowly. Correlation analysis showed that the correlations between browning and various indexes under different postharharvest treatments were different. The persimmon BI was always negatively correlated with pectin, meanwhile positively correlated with reducing sugar. It can be concluded that vacuum and vacuum+1-MCP conditions are more conducive to inhibiting the browning of persimmon after deastringent.

Background: Browning is the key problem hindering the industrialization of pear wine. The use of high‐yield glutathione Saccharomyces cerevisiae in the fermentation of pear wine can inhibit browning. Glutathione reductase (GR) can ensure the reduction of glutathione. Spore immobilization of enzymes is a new technology. It is a new attempt to apply spore‐immobilized GR in combination with high‐yield glutathione S. cerevisiae to inhibit browning of pear wine. Results: Saccharomyces cerevisiae spore immobilization enzyme technology was used to immobilize GR in the spores of mutant S. cerevisiae dit1∆, osw2∆ and chs3∆ and wild‐type S. cerevisiae. The enzyme activity of GR immobilized by chs3∆ spores was the highest of 3.08 U mg−1 min−1. The chs3∆ spore‐immobilized GR had certain resistance to ethanol, citric acid, sucrose, glucose and proteinase K. Electron microscopy analysis showed that the spore wall of chs3∆ had moderate size holes, which might be the main reason why it immobilized GR with the highest enzyme activity. And the GR was immobilized between the prespore membrane and mannoprotein layer of the spore wall. When chs3∆ spore‐immobilized GR (chs3∆‐GR) was added to Dangshan pear wine fermented by high‐yield glutathione S. cerevisiae JN32‐9, the presence of chs3∆‐GR could further protect amino acids, polyphenols and glucose from oxidation, thereby reducing the browning of the pear wine during storage by 47.32%. Conclusion: GR immobilized by S. cerevisiae spores was effective in inhibiting the browning of pear wine. The method was simple, green and effective and did not increase the production cost of pear wine. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Introduction: Obesity, a global epidemic, is caused by an imbalance between energy intake and expenditure. The induction of white adipose browning to increase heat production has emerged as a potential effective strategy to address obesity. Ling-gui-zhu-gan (LGZG), a traditional Chinese medicine formula, has been proved to achieve promising results to combat obesity and related metabolic diseases, yet the mechanisms remain largely unexplored. This study aimed to elucidate the anti-obesity properties and the mechanisms of LGZG by investigating its browning effect on 3T3-L1 adipocytes. Methods: LGZG-containing serum obtained by oral administration of LGZG to animals was added to 3T3-L1 adipocytes to simulate in vivo conditions. Results: The results showed that 49 compounds were identified in LGZGcontaining serum by UHPLC-Q-Orbitrap HRMS, including compounds such as atractylenolides and polyporenic acid C, etc. LGZG-containing serum alleviated the lipid accumulation and decreased both intracellular and extracellular triglyceride contents in a dose-dependent manner. This reduction is accompanied by enhanced mitochondrial respiratory and heat production function. Mechanistically, LGZG-containing serum led to a decrease in miR-27b expression and an increase in the mRNA and protein levels of browningrelated markers, including UCP1, PRDM16, PGC-1α, PPARγ, CTBP1, and CTBP2. Further investigation using miR-27b mimic transfection confirmed that miR-27b/PRDM16 pathway might be a potential mechanism by which LGZG-containing serum promotes browning of 3T3-L1 adipocytes. Discussion: These results underscore the therapeutic potential of LGZG in addressing obesity and its associated metabolic disorders through the promotion of adipose browning. [ABSTRACT FROM AUTHOR]

Inducing browning in white adipocytes has emerged as a promising therapeutic approach for addressing obesity. Bioactive that modulate the WAT microenvironment to induce trans browning in white adipocytes have been explored as a strategy to control unregulated lipid storage. However, relying on a single bioactive for modulating lipid metabolism has proven insufficient in obese individuals during human trials, because these compounds primarily activate a single biochemical pathway in promoting browning. Consequently, there is a growing emphasis on targeting multiple pathways to ensure a safe and effective browning process. The present study investigated the combinatorial effect of bioactives namely Apigenin and Resveratrol for activating multiple pathways for effective trans‐browning of white adipocytes. The combination was seen to promote the browning more effectively than the single bioactive, as the combination simultaneously activated multiple signaling pathways to induce angiogenesis‐mediated browning in primary white adipocytes isolated from obese mice. Activation of PI3K signaling via estrogen receptor‐α‐dependent pathway resulted in simultaneous activation of angiogenesis and trans browning in white adipocytes. The study provides valuable insights into the potential use of bioactives in combination with therapeutic intervention to improve the overall health of obese subjects by enhancing lipid metabolism by activating trans‐differentiation of white adipocytes. [ABSTRACT FROM AUTHOR]

[Objective] The objective of this study is to determine the optimal conditions for the combined treatment of fresh-cut ‘June Red Taro’ with L-ascorbic acid (AA) and ultrasound (US), and to investigate its preservation effects. [Method] Yongding ‘June Red Taro’ was used as the test material. Initially, 11 types of various preservative solutions, including tap water, pure water, deionized water, 9% sucrose solution, 1% sodium carbonate solution, 1% sodium chloride solution, 1% AA solution, and slightly acidic electrolyzed water (20, 40, 60, and 80 mg/L), were used to identify the most effective one for preserving fresh-cut ‘June Red Taro’. Subsequently, the preservative effects of AA and ethanol mixture on fresh-cut ‘June Red Taro’ was studied. The experimental results indicated that AA showed the best preservative effect. Based on this finding, a further exploration was conducted to investigate the specific impacts of AA and US combined treatment (AS) on the storage quality of fresh-cut ‘June Red Taro’. Metrics such as browning degree, hardness, pH value, relative conductivity, and sensory evaluation scores were measured to determine whether the AS treatment further enhanced the preservative effect. [Result] The experimental results demonstrated that the sensory quality of fresh-cut ‘June Red Taro’ could be effectively maintained when the AA concentration was 2%, soaking time was 15 minutes, US treatment time was 10 minutes, US frequency was 53 kHz, and US power was 400 W. The AS treatment effectively inhibited the increase in browning degree, maintained acidity stability, slowed down the decrease in hardness, preserved the integrity of cell membranes, and maintained a high sensory score. Therefore, these parameters were determined as the optimal conditions for AS treatment. [Conclusion] AA is selected as the best color-protecting solution from different soaking solutions, and the optimal conditions for the AS treatment of fresh-cut taro are determined. The AS treatment effectively improved the preservative effect of fresh-cut ‘June Red Taro’. [ABSTRACT FROM AUTHOR]

(1) Background: Cold exposure induces metabolic adaptations that can promote health benefits, including increased energy disposal due to lipid mobilization in adipose tissue (AT). This study aims to identify easily measurable biomarkers mirroring the effect of cold exposure on AT. (2) Methods: Transcriptomic analysis was performed in peripheral blood mononuclear cells (PBMCs) and distinct AT depots of two animal models (ferrets and rats) exposed to cold, and in PBMCs of cold-exposed humans. (3) Results: One week of cold exposure (at 4 °C) affected different metabolic pathways and gene expression in the AT of ferrets, an animal model with an AT more similar to humans than that of rodents. However, only one gene, Tlcd4, was affected in the same way (overexpressed) in aortic perivascular and inguinal AT depots and in PBMCs, making it a potential biomarker of interest. Subsequent targeted analysis in rats showed that 1 week at 4 °C also induced Tlcd4 expression in brown AT and PBMCs, while 1 h at 4 °C resulted in reduced Tlcd4 mRNA levels in retroperitoneal white AT. In humans, no clear effects were observed. Nevertheless, decreased PBMC TLCD4 expression was observed after acute cold exposure in women with normal weight, although this effect could be attributed to short-term fasting during the procedure. No effect was evident in women with overweight or in normal-weight men. (4) Conclusions: Our results obtained for different species point toward TLCD4 gene expression as a potential biomarker of cold exposure/fat mobilization that could tentatively be used to address the effectiveness of cold exposure-mimicking therapies. [ABSTRACT FROM AUTHOR]

In light of recently accelerating global warming, the changes in vegetation trends are vital for the monitoring of the dynamics of both whole ecosystems and individual species. Detecting changes within the time series of specific forest ecosystems or species is very important in the context of assessing their vulnerability to climate change and other negative phenomena. Hence, the aim of this paper was to identify the trend change points and periods of greening and browning in multi-annual time series of the normalised difference vegetation index (NDVI) and enhanced vegetation index (EVI) of four main forest-forming tree species in the temperate zone: pine, spruce, oak and beech. The research was conducted over the last two decades (2002–2022), and was based on vegetation indices data derived from the Moderate Resolution Imaging Spectroradiometer (MODIS). To this end, several research approaches, including calculating the linear trends in the moving periods and BEAST algorithm, were adapted. A pattern of browning then greening then constant was detected for coniferous species, mostly pine. In turn, for broadleaved species, namely oak and beech, a pattern of greening then constant was identified, without the initial phase of browning. The main trend change points seem to be ca. 2006 and ca. 2015 for coniferous species and solely around 2015 for deciduous ones. [ABSTRACT FROM AUTHOR]

During the process of flue-curing and processing, leaves from cash crops such as tea and tobacco frequently undergo a phenomenon of browning, leading to reduced quality and significant economic losses. Despite a variety of approaches developed to suppress browning, little is known about the role that flue-curing of postharvest leaves with stems plays in delaying browning. This study investigated the impact of leaf-with-stem (LWS) flue-curing on the browning of tobacco and its underlying mechanisms. Physiological results indicated that LWS flue-curing effectively delayed browning by enhancing antioxidant capacity and maintaining reactive oxygen species (ROS) levels during the yellowing stage. Comprehensive transcriptome and metabolome analyses showed that LWS flue-curing significantly influenced various metabolic pathways. Specifically, 196, 218, and 402 metabolites, and 65, 131, and 718 genes exhibited significant changes at the 38 °C, 40 °C, and 42 °C stages, respectively, inhibiting membrane lipid degradation and enhancing the supply of reducing hydrogen through the oxidative pentose-phosphate pathway. Additionally, hormone signaling pathways were found to be associated with LWS flue-curing. These findings highlight the complex interplay of metabolic pathways and signaling networks in attenuating browning, providing valuable insights for minimizing postharvest leaf browning during flue-curing and processing. [ABSTRACT FROM AUTHOR]

The study was conducted exploit the proteins of the pods of some types of plants, such as Prosopis juliflora pods, that are considered by -products in many countries and considered a good source of protein in the preparation of protein hydrolysers and evaluating their effect on inhibiting brown discoloration of apple slices and compared with anti -browning agents (ascorbic acid, acetic acid, and sodium chloride) when stored in the refrigerator for 0, 5 and 8 days. The chemical composition of the moisture, protein, fat, ash, and carbohydrate of the P. juliflora pods was estimated, then the hydrolysis process was carried out using the enzymes trypsin and papain for 300 minutes. Amino acids and FTIR analysis of protein hydrolysates were determined. Significant changes (p≤0.05) in pH, total soluble solids, and non - significant changes in titration acidity of apple slices treated with protein hydrolysis and anti -browning agents were studied and significantly decreased (p≤0.05) in the activity of polyphenol oxidase until the end of the storage. The brown coloration decreased when treated with protein hydrolysates compared to other treatments, but non -significant changes. As a result, apple slices can be preserved with protein hydrolysers for several days in the refrigerator. [ABSTRACT FROM AUTHOR]

Summary: Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps. [ABSTRACT FROM AUTHOR]

In this study, we optimized the composition of the browning inhibitor for apples and established a prediction model for the browning inhibitor concentration in mass‐processed fresh‐cut apples based on electrical conductivity measurements. The "Fuji" apples that were harvested in Chungju, Korea, were used for this study. Vitamin C mixture (VCM) and trehalose (Tre) were used as browning inhibitors at a 4% ratio. The browning reaction under Δ3 of BI (browning index) for 5 days was defined as the target shelf‐life of the apple flesh. The ΔBI of VCM and Tre was lower than that of VCM by 4%. It is revealed that the electrical conductivity of the browning inhibitor was highly correlated with its concentration and the number of soaked apples. Finally, the regression of the conductivity was fitted as Y = −0.0024 (number of soaked apples) + 0.5111 (R2 = 0.9931). In the validation test, the conductivity must be maintained at 0.4373 S/m or higher to maintain the target anti‐browning level of Δ3 or less, which corresponded to ∼80% of the initial qualitative level after manufacture. The conductivity measurement of the browning inhibitor is suitable for monitoring and predicting its concentration in the mass processing of fresh‐cut apple production due to the convenience of this method. Practical Application: The conductivity measurement of browning inhibitors can be applied not only to the mass processing of apple production but also to the anti‐browning treatment of other fruits and vegetables, due to the convenience of this method. From these research results, it is expected to derive a formula that can predict the concentration of browning inhibitors through simple experiments for other fruits or vegetables. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Brown adipose tissue (BAT) is a thermogenic tissue that uncouples oxidative phosphorylation from ATP synthesis and increases energy expenditure via non-shivering thermogenesis in mammals. Cold exposure and exercise have been shown to increase BAT and browning of white adipose tissue (WAT) in mice. This study aimed to determine whether there is an additive effect of exercise during cold exposure on markers related to browning of adipose tissue. in Wistar rats. Methods: Twenty-four male Wistar rats were randomly divided into three groups: Control (C, 25˚C), Swimming in Neutral (SN, 30˚C) water, and Swimming in Cold (SC, 15˚C) water. Swimming included intervals of 2–3 min, 1 min rest, until exhausted, three days a week for six weeks, with a training load of 3–6% body weight. After the experimental protocol, interscapular BAT and inguinal subcutaneous white adipose tissue (WAT) were excised, weighed, and processed for beiging marker gene expression. Results: SN and SC resulted in lower body weight gain, associated with reduced WAT and BAT volume and increased BAT number with greater effects observed in SC. Myostatin protein expression was lower in BAT, WAT, soleus muscle, and serum NC and SC compared to the C group. Expression of the interferon regulatory factor-4 (IRF4) gene in both BAT and WAT tissues was significantly greater in the SC than in the C. Expression of the PGC-1α in BAT was significantly increased in the SC compared to C and increased in WAT in NC and SC. Expression of the UCP1 in BAT and WAT increased in the SC group compared to other groups. Conclusion: The findings demonstrate that six weeks of swimming training in cold water promotes additive effects of the expression of genes and proteins involved in the browning process of adipose tissue in Wistar rats. Myostatin inhibition may possess a regulator effect on the PGC-1α – UCP1 pathway that mediates adipose tissue browning. [ABSTRACT FROM AUTHOR]

Browning is a common problem that occurs during potato processing; it is typically resolved by adding chemicals during the production process. However, there is a need to develop potato varieties that are resistant to browning due to a growing consumer interest in healthier diets. This study initially identified 275 potato varieties that are resistant to browning; these were narrowed down to eight varieties, with four of them being highly resistant. A hybrid population was developed by crossing the highly resistant CIP395109.29 with the easily browned Kexin 23. Bulked segregant analysis (BSA) was conducted, which identified 21 potato genes associated with anti-browning properties through sequencing data analysis and organization. The findings of this study lay a solid groundwork for future research on breeding potatoes with anti-browning traits, offer molecular markers for identifying anti-browning varieties, and serve as a valuable reference for further investigations into potato browning mechanisms. [ABSTRACT FROM AUTHOR]

Circadian disruption causes glucose intolerance, cardiac fibrosis, and adipocyte dysfunction in sand rats (Psammomys obesus). Exercise intervention can improve glucose metabolism, insulin sensitivity, adipose tissue function and protect against inflammation. We investigated the influence of exercise on male P. obesus exposed to a short photoperiod (5 h light:19 h dark) and high-energy diet. Exercise reduced glucose intolerance. Exercise reduced cardiac expression of inflammatory marker Ccl2 and Bax:Bcl2 apoptosis ratio. Exercise increased heart:body weight ratio and hypertrophy marker Myh7:Myh6, yet reduced Gata4 expression. No phenotypic changes were observed in perivascular fibrosis and myocyte area. Exercise reduced visceral adipose expression of inflammatory transcription factor Rela, adipogenesis marker Ppard and browning marker Ppargc1a, but visceral adipocyte size was unaffected. Conversely, exercise reduced subcutaneous adipocyte size but did not affect any molecular mediators. Exercise increased ZT7 Bmal1 and Per2 in the suprachiasmatic nucleus and subcutaneous Per2. Our study provides new molecular insights and histological assessments on the effect of exercise on cardiac inflammation, adipose tissue dysfunction and circadian gene expression in P. obesus exposed to short photoperiod and high-energy diet. These findings have implications for the protective benefits of exercise for shift workers in order to reduce the risk of diabetes and cardiovascular disease. [ABSTRACT FROM AUTHOR]

Adipose tissues, particularly beige and brown adipose tissue, play crucial roles in energy metabolism. Brown adipose tissues' thermogenic capacity and the appearance of beige cells within white adipose tissue have spurred interest in their metabolic impact and therapeutic potential. Brown and beige fat cells, activated by environmental factors like cold exposure or by pharmacology, share metabolic mechanisms that drive non-shivering thermogenesis. Understanding these two cell types requires advanced, yet broadly applicable in vitro models that reflect the complex microenvironment and vasculature of adipose tissues. Here we present mouse vascularized adipose spheroids of the stromal vascular microenvironment from inguinal white adipose tissue, a tissue with 'beiging' capacity in mice and humans. We show that adding a scaffold improves vascular sprouting, enhances spheroid growth, and upregulates adipogenic markers, thus reflecting increased adipocyte maturity. Transcriptional profiling via RNA sequencing revealed distinct metabolic pathways upregulated in our vascularized adipose spheroids, with increased expression of genes involved in glucose metabolism, lipid metabolism, and thermogenesis. Functional assessment demonstrated increased oxygen consumption in vascularized adipose spheroids compared to classical 2D cultures, which was enhanced by β-adrenergic receptor stimulation correlating with elevated b-adrenergic receptor expression. Moreover, stimulation with the naturally occurring adipokine, FGF21, induced Ucp1 mRNA expression in the vascularized adipose spheroids. In conclusion, vascularized inguinal white adipose tissue spheroids provide a physiologically relevant platform to study how the stromal vascular microenvironment shapes adipocyte responses and influence activated thermogenesis in beige adipocytes. [ABSTRACT FROM AUTHOR]

In addition to their usual use in the treatment of cardiovascular disease, weak evidence is available for the potential of combined use of neprilysin inhibitor (sacubitril) and AT1 receptor antagonist (valsartan) to promote browning of white adipose tissue (WAT) in rats with metabolic syndrome (MetS). This study involved 32 male Wistar albino rats divided into four groups: CTRL—healthy control rats; ENT—healthy rats treated with sacubitril/valsartan; MS—rats with MetS; MS + ENT—rats with MetS treated with sacubitril/valsartan. After finishing the experimental protocol, different WAT depots were isolated for further analysis of molecular pathways. Molecular docking and molecular dynamics studies were used for in silico assessment of the binding affinity of sacubitril and valsartan towards subunits of mechanistic target of rapamycin complex 1 (mTORC1). Sacubitril/valsartan treatment markedly diminished morphological changes in adipose tissue, resulting in smaller lipid size and multilocular lipid droplet structure in WAT. We showed significantly higher protein expression of uncoupling protein‐1 (UCP‐1) and mTORC1 in WAT of MS + ENT rats, correlating with increased relative gene expression of browning‐related markers in tissue of rats treated with sacubitril/valsartan compared with MS group of rats. In silico analysis showed that sacubitrilat and valsartan exhibited the highest binding affinity against mTOR and mLST8, forming stable complexes with these mTORC1 subunits. The observed results confirmed strong potential of combined sacubitril/valsartan treatment to increase browning markers expression in different WAT depots in MetS condition and to form permanent complexes with mTOR and mLST8 subunits over the time. [ABSTRACT FROM AUTHOR]

BACKGROUND: Sorbitol as a sweetener is often thought to be unable to participate in the Maillard reaction causing browning. However, browning of a system was found to be significant when sorbitol was mixed with glycine and heated. The thiol compounds glutathione and cysteine were added to the system, and the inhibition mechanism of the two on the browning of the system was studied by combining the changes of precursor substances, intermediate products and browning degree. RESULTS: When the concentration of thiol compounds reached 25 mg mL−1, both could make the browning inhibition of the system more than 80%, and the accumulated glucose concentration was reduced to <35% of the control. The production of 3‐deoxyglucosone, a precursor of melanoidin, was significantly reduced. CONCLUSION: Glutathione and cysteine directly inhibited the production of substrates in the sorbitol/glycine system, reduced glucose accumulation through competitive consumption and captured highly active intermediates through sulfhydryl groups. This has implications for the browning control of food systems containing sugar alcohols. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Circadian disruption increases the development of cardiovascular disease and diabetes. We found that circadian disruption causes glucose intolerance, cardiac fibrosis and adipocyte tissue dysfunction in male sand rats, Psammomys obesus. Whether these effects occur in female P. obesus is unknown. Male and female P. obesus were fed a high energy diet and exposed to a neutral (12 light:12 dark, control) or short (5 light:19 dark, circadian disruption) photoperiod for 20 weeks. Circadian disruption impaired glucose tolerance in males but not females. It also increased cardiac perivascular fibrosis and cardiac expression of inflammatory marker Ccl2 in males, with no effect in females. Females had reduced proapoptotic Bax mRNA and cardiac Myh7:Myh6 hypertrophy ratio. Cardiac protection in females occurred despite reductions in the clock gene Per2. Circadian disruption increased adipocyte hypertrophy in both males and females. This was concomitant with a reduction in adipocyte differentiation markers Pparg and Cebpa in males and females, respectively. Circadian disruption increased visceral adipose expression of inflammatory mediators Ccl2, Tgfb1 and Cd68 and reduced browning marker Ucp1 in males. However, these changes were not observed in females. Collectively, our study show that sex differentially influences the effects of circadian disruption on glucose tolerance, cardiac function and adipose tissue dysfunction. [ABSTRACT FROM AUTHOR]

The aim of this experiment was to investigate the effect of storage temperature and pH on phenolic compounds of Phyllanthus emblica juice. Juice was stored at different temperatures and pH for 15 days and sampled on 2‐day intervals. The browning index (BI, ABS420 nm), pH, centrifugal precipitation rate (CPR), and phenolic compounds were evaluated. The results showed 4°C and pH 2.5 could effectively inhibit browning and slow down pH drop of P. emblica juice. The result of orthogonal partial least square‐discriminant analysis showed P. emblica juice stored at 4°C and pH 2.5 still had a similar phenolic composition, but at 20°C, 37°C, and pH 3.5, the score plots were concentrated only in the first 3 days. Additionally, gallic acid (GA) and ellagic acid (EA) were screened out to be the differential compounds for browning of P. emblica juice. The contents of GA, epigallocatechin (EGC), corilagin (CL), gallocatechin gallate (GCG), chebulagic acid (CA), 1,2,3,4,6‐O‐galloyl‐d‐glucose (PGG), and EA were more stable at 4°C and pH 2.5. Overall, during storage at 4°C and pH 2.5, it could inhibit the increase of GA and EA and decrease of CL, GCG, CA, and PGG, whereas EGC did not show significant difference between storage conditions. The CPR was higher at 4°C, while pH 2.5 could reduce the CPR. In conclusion, in order to maintain stability of phenolic compounds and extended storage period, the P. emblica juice could be stored at low temperature and adjust the pH to increase the stability of juice system. [ABSTRACT FROM AUTHOR]

The popularity of ready-to-eat (RTE) salads has prompted novel technology to prolong the shelf life of their ingredients. Fresh-cut romaine lettuce is widely used in RTE salads; however, its tendency to quickly discolor continues to be a challenge for the industry. Selecting the ideal lettuce accessions for use in RTE salads is essential to ensure maximum shelf life, and it is critical to have a practical way to assess and compare the quality of multiple lettuce accessions that are being considered for use in fresh-cut applications. Thus, in this work we aimed to determine whether a computer vision system (CVS) composed of image acquisition, processing, and analysis could be effective to detect visual quality differences among 16 accessions of fresh-cut romaine lettuce during postharvest storage. The CVS involved a post-capturing color correction, effective image segmentation, and calculation of a browning index, which was tested as a predictor of quality and shelf life of fresh-cut romaine lettuce. The results demonstrated that machine vision software can be implemented to replace or supplement the scoring of a trained panel and instrumental quality measurements. Overall visual quality, a key sensory parameter that determines food preferences and consumer behavior, was highly correlated with the browning index, with a Pearson correlation coefficient of −0.85. Other important sensory decision parameters were also strongly or moderately correlated with the browning index, with Pearson correlation coefficients of −0.84 for freshness, 0.79 for off odor, and 0.57 for browning. The ranking of the accessions according to quality acceptability from the sensory evaluation produced a similar pattern to those obtained with the CVS. This study revealed that multiple lettuce accessions can be effectively benchmarked for their performance as fresh-cut sources via a CVS-based method. Future opportunities and challenges in using machine vision image processing to predict consumer preferences for RTE salad greens is also discussed. [ABSTRACT FROM AUTHOR]

The export of trimmed coconuts necessitates controlling microbial growth and browning, often achieved through the use of sodium metabisulfite (SMS). However, SMS can elicit allergic reactions in operators. To address this concern, ultrafine bubble (UFBs) technology was applied to reduce the SMS concentration. Trimmed coconuts were dipped in either a 1.5% SMS solution or a combination of 1.5% SMS with UFBs (1.5% SMS-UFBs) and compared to coconuts dipped or not dipped in a 3% SMS solution. All treated coconuts were then wrapped with polyvinyl chloride (PVC) film and stored at 2–4 °C for 2 months, followed by transfer to storage at 8–10 °C for an additional 14 days. The results indicated that halving the SMS concentration, with or without UFB application, effectively controlled microbial growth and browning, comparable to using 3% SMS. No contamination of E. coli or Salmonella spp. was detected. The mesocarp whiteness, browning index, polyphenol oxidase (PPO) activity, and total phenolic content of coconuts treated with 1.5% SMS or 1.5% SMS-UFBs did not differ significantly from those dipped in 3% SMS solution (p > 0.05). Similarly, the quality of coconut water and coconut meat in SMS or SMS-UFB treatments did not show significant differences. In dry seasons, using 1.5% SMS with or without UFBs yielded comparable results to those obtained using 3% SMS. However, in wet seasons, the synergistic effects of UFBs on reducing microbial growth incidence were observed, similar to the impact achieved with 3% SMS, whereas 1.5% SMS alone did not inhibit microbial growth. Overall, UFB technology shows promise in reducing SMS concentration by 50% for trimmed young coconuts throughout the year. [ABSTRACT FROM AUTHOR]

The impact of applying guar gum-kefiran coating in combination with Murraya koenigii berry extract (MKBE) was examined in this study. Edible coatings containing the abovementioned microbial polymer and ethanolic plant extract were used to preserve fresh white button mushrooms (Agaricus bisporus), which were then placed in a tray and stored at low temperature (4 ± 1 ℃, 85–90% relative humidity) for 8 days. After 0, 2, 4, 6, and 8 days of storage, the weight loss, shrinkage ratio, percent open caps, soluble solids concentration, and optical properties that reflect mushroom quality were evaluated. According to the findings, after 8 days of storage, the guar gum-kefiran (GKM 0) and guar gum-kefiran-MKBE 20% (GKM 20) treatments significantly (p < 0.05) reduced button mushroom weight loss, cap structure, and delayed cap opening while lowering weight loss by 55.4% and 60.81%, respectively, compared to control mushrooms. Additionally, the GKM 0 coated mushroom's browning index was 23.5% lower than the control mushrooms. Overall, it was discovered that compared to the control, both coatings contributed to a higher retention of mushroom quality. Therefore, according to these findings, button mushrooms can be preserved in cold storage by using such edible coatings. [ABSTRACT FROM AUTHOR]

Adipose tissue plays a crucial role in regulating metabolic homeostasis, and its dysfunction in obesity leads to insulin resistance and type 2 diabetes (T2D). White adipose tissue (WAT) primarily stores energy as lipids, while brown adipose tissue (BAT) regulates thermogenesis by dissipating energy as heat. The process of browning involves the transdifferentiation of WAT into brown-like or beige adipocytes, which exhibit a similar phenotype as BAT. The browning of WAT is an attractive approach against obesity and T2D, and the activation of the energy sensor AMP-activated protein kinase (AMPK) has been shown to play a role in browning. Carnosic acid (CA), a polyphenolic diterpene, found in many plants including rosemary, is reported to possess potent antioxidant, anti-inflammatory, and anti-hyperglycemic properties. The limited evidence available indicates that CA activates AMPK and may have anti-obesity and antidiabetic potential; however, the effects in adipocyte browning remain largely unexplored. This study aimed to examine the effects of CA on the markers of adipocyte browning. The treatment of 3T3L1 adipocytes with CA activated AMPK, reduced lipid accumulation, and increased the expression of browning protein markers (UCP-1, PGC-1α, PRDM16, and TFAM) and mitochondrial biogenesis. The use of compound C, an AMPK inhibitor, significantly attenuated the effects of CA, indicating AMPK involvement. These studies demonstrate that CA can activate AMPK and stimulate the browning of white adipocytes. Future animal and human studies are required to examine the effects of CA in vivo. [ABSTRACT FROM AUTHOR]

Bleak Alburnus alburnus is a highly abundant but understudied fish species, and we know little about the trophic ecology of populations inhabiting rivers in central Europe. From an ecosystem perspective, this fish species is interesting as it is known to feed on surface insects, thereby linking the terrestrial with the aquatic habitat. In a previous study, we demonstrated that this flux is intensified, and dietary contribution of terrestrial insects is higher in fish inhabiting sections of the Spree River, Germany, that are polluted from iron oxides occurring from former lignite mining activities, and thus are characterized by lower abundances of aquatic insects. As terrestrial insects can be considered as food of lower quality (measured as long‐chained polyunsaturated fatty acids, n‐3 LC‐PUFAs) compared to aquatic prey, it is reasonable to assume that the higher contribution of terrestrial insects is related to a lower body condition in fish. In this study, we explore the trophic ecology of riverine A. alburnus and their fitness consequences of feeding on terrestrial insects. We therefore modeled a terrestrial index from stable isotopes of hydrogen (δ2H) measured in the A. alburnus muscle tissue and compared individuals caught in locations upstream of a dam that were greatly influenced by iron oxides, with individuals caught in sections located downstream of a dam where passive remediation technologies are applied. The terrestrial index was significantly higher in A. alburnus caught in locations at high‐iron concentrations, characterized by low abundances of aquatic prey, compared to A. alburnus caught in unpolluted habitats at low‐iron concentrations. In contradiction to our hypothesis, the terrestrial index had no significant effect on the body condition of A. alburnus (measured as Fulton's condition factor K) in the sections downstream of the dam (i.e., at low‐iron concentrations) and a significant positive, albeit weak, effect in sections upstream of the dam (i.e., at high‐iron concentrations). However, the condition factor was generally lower in the high‐iron section, potentially related to more direct effects of the iron oxide. We conclude that in A. alburnus, terrestrial insects can be considered as the less‐favored food, unless the fish occur in environments where the aquatic food is of limited availability. Further research is needed to evaluate the direct and indirect effects, including the internal n‐3 LC‐PUFA synthesis as an adaption toward low‐quality terrestrial prey on the fitness consequences of A. alburnus. [ABSTRACT FROM AUTHOR]

This study investigates the differential browning mechanisms among various cultivars of apples. The biochemical mechanism responsible for browning activities in apples involves a group of enzymes known as polyphenol oxidases (PPO). These enzymes facilitate the reaction between polyphenolic substrates (PPS) and oxygen in the production of benzoquinones, a compound that auto-polymerizes to form melanin, the primary browning agent in apples. In this study, both the PPO and PPS were extracted from five distinct apple cultivars, namely Fuji, Red Delicious, Gold Rush, Ruby Frost, and Mutsu. To identify the types of PPO in each subspecies, the reactivity of the extracted enzyme from each cultivar was quantified in the presence of three known substrates, catechol, catechin, and chlorogenic acid using UV-vis absorption spectrophotometry. The reactivity of the PPO extract with each substrate was compared across the five apple cultivars to identify the specificity of PPO to type(s) of PPS present and to quantify the concentration of PPO present in each species. Browning activity directly affects the longevity of fruits and vegetables, which is a consistent problem in the agricultural industry. If the biochemical mechanism of browning activity is better understood, it could lead to improvements in future food production, storage, and transportation methods. [ABSTRACT FROM AUTHOR]

Objective: Thermogenesis in white and brown adipose tissues can be induced by various stimuli, including cold exposure, β-adrenergic stimulation, and tumor growth. Fibroblast growth factor (FGF) 21 has emerged as an important mediator of thermogenesis. This study investigated the involvement of other FGF family members in the regulation of adipose tissue thermogenesis. Materials and Methods: Mice were exposed to cold and administrated a β-adrenergic agonist (CL-316,243) to stimulate a thermogenic response in adipose tissues. Stromavascular fractions isolated from white and brown adipose tissues were cultured and differentiated into primary adipocytes. These cells were treated with recombinant FGFs. Changes in the expression levels of thermogenic genes and FGFs were determined by real-time quantitative PCR. Results: Cold exposure stimulated thermogenic gene expression in the adipose tissue, which was accompanied by the upregulation of certain FGFs. Ffg9 and Fgf21 were prominently induced in white and brown adipose tissues. β-adrenergic stimulation also upregulated thermogenic genes in adipocytes. Fgf21 was identified as the main responder to the β-adrenergic pathway. The administration of recombinant FGFs to cultured primary white and brown adipocytes induced thermogenic genes, including uncoupling protein-1 (Ucp1). FGF2, FGF9, and FGF21 triggered the most significant Ucp1-inducing effects in these cells. Conclusion: FGF21 is as a prominent inducer of thermogenesis in adipose tissue and a promising therapeutic target against cardiovascular and metabolic diseases. FGF2 and FGF9 potently promote thermogenic gene expression in adipocytes. Therefore, their therapeutic targeting should be considered to enhance energy metabolism in adipose tissues. [ABSTRACT FROM AUTHOR]

The cut surface of fresh-cut taro tends to yellowing and browning even stored at low temperatures, leading to a decrease in commercial values. In this study, to confirm the preservative effects of vacuum packaging (VP) combined with cold storage on fresh-cut taro, the effects of VP treatment on the browning and total microbial counts in fresh-cut taro during cold storage were studied. The results showed that VP treatment delayed the decrease of L* values and the increase of a*, b*, color differences (ΔE), and browning index (BI) values, indicating that VP treatment significantly prevented the browning of fresh-cut taro during cold storage. Furthermore, VP treatment effectively restrained the growth and reproduction of microbials, reducing the total number of bacteria by 94.31% and the total number of yeast by 65.02% at 12 d, suggesting that VP combined with cold storage had a good preservative effect on fresh-cut taro. VP treatment led to decreased PAL and PPO activities, as well as reduced levels of total phenolics, total flavonoids, and total soluble quinones, suggesting that VP treatment hindered the browning by reducing the biosynthesis and oxidation of phenolic compounds of fresh-cut taro. Moreover, VP treatment restrained the decline in CAT activity, increased POD activity at early storage, and reduced LOX activity, H2O2 contents and MDA contents, suggesting that VP treatment alleviated cutting-induced oxidative damages by maintaining the antioxidant activity of fresh-cut taro, thus restraining the quality deterioration during cold storage. This study demonstrates that VP treatment combined with cold storage is a physical preservative technology with good preservation effects, simple and easy to use, laying a foundation for the application of VP method in the preservation of fresh-cut taro. [ABSTRACT FROM AUTHOR]

In this paper, the effects of three postharvest treatments (aerobic, vacuum, vacuum+1-MCP) on browning, active oxygen metabolism and saccharides during storage of deastringent persimmon were researched. Meanwhile, the correlations between browning and other indexes were analyzed. BI of vacuum and vacuum+1-MCP was lower than that in aerobic group, and the browning degree in vacuum+1-MCP group was the lowest. The SOD and APX activities of the three kinds of persimmon treated after harvest decreased and increased respectively, and the SOD activities of the vacuum group were the lowest, the APX activities under vacuum and vacuum+1-MCP conditions were higher than that in aerobic group. At vacuum and vacuum+1-MCP conditions, the increase of CAT activity of persimmon was inhibited, and the accumulation of H2O2 was reduced, with lower ability to inhibit hydroxyl radical and ascorbic acid content. The reducing sugar content of persimmon in vacuum and vacuum+1-McP groups was lower than that in aerobic group, and the increase in vacuum+1-MCP group was the slowest, from 14.10% at the beginning of storage to 14.87% on 12 d. The pectin content of persimmon in vacuum+1-MCP group decreased slowly. Correlation analysis showed that the correlations between browning and various indexes under different postharharvest treatments were different. The persimmon BI was always negatively correlated with pectin, meanwhile positively correlated with reducing sugar. It can be concluded that vacuum and vacuum+1-MCP conditions are more conducive to inhibiting the browning of persimmon after deastringent. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This corn starch (CS)/cassia gum (CG) composite film with the addition of aniseed essential oil (AEO) Pickering emulsion (PE) provides gas and moisture barrier, mechanical protection, as well as bacteriostatic and antioxidant effects. In this study, we investigated the effects of this film on various parameters, such as storage shelf-life and physiological weight loss, color, respiration rate, relative conductivity, hardness, total phenolic content (TPC), total flavonoid content (TFC), enzymatic activity and antimicrobial ability of Agaricus bisporus were explored at 4 °C. The results showed that compared with other treatments, the CS/CG composite film containing 0.7% PE (CF-PE-0.7%) had a significant inhibitory effect on the browning of A. bisporus during aging, and the L* could be maintained at 84.71 on day 12. The weight loss was reduced by nearly 20% in CF-PE-0.7% compared with that of the unpacked treatment group. The hardness could be maintained at 11.19 N, the increase in relative conductivity was reduced, the increase in respiration rate was inhibited, the decrease in TPC and TFC was delayed, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were reduced, the activities of catalase (CAT) and superoxide (SOD) dismutase remained unchanged, and the growth of microorganisms was prevented, which was 8.643 log10CFU/g on day 12. The present findings serve as a reference for the application of the film in the postharvest preservation of fruits and vegetables. [ABSTRACT FROM AUTHOR]

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated with a continuous sensory space characterised by a decreasing perception of freshness and an increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the aged wines that were more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines from 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers. [ABSTRACT FROM AUTHOR]

Natriuretic peptide receptor-C (NPR-C) is highly expressed in adipose tissues and regulates obesity-related diseases; however, the detailed mechanism remains unknown. In this research, we aimed to explore the potential role of NPR-C in cold exposure and high-fat/high-sugar (HF/HS) diet-induced metabolic changes, especially in regulating white adipose tissue (WAT) mitochondrial function. Our findings showed that NPR-C expression, especially in epididymal WAT (eWAT), was reduced after cold exposure. Global Npr3 (gene encoding NPR-C protein) deficiency led to reduced body weight, increased WAT browning, thermogenesis, and enhanced expression of genes related to mitochondrial biogenesis. RNA-sequencing of eWAT showed that Npr3 deficiency enhanced the expression of mitochondrial respiratory chain complex genes and promoted mitochondrial oxidative phosphorylation in response to cold exposure. In addition, Npr3 KO mice were able to resist obesity induced by HF/HS diet. Npr3 knockdown in stromal vascular fraction (SVF)-induced white adipocytes promoted the expression of proliferator-activated receptor gamma coactivator 1α (PGC1α), uncoupling protein one (UCP1), and mitochondrial respiratory chain complexes. Mechanistically, NPR-C inhibited cGMP and calcium signaling in an NPR-B-dependent manner but suppressed cAMP signaling in an NPR-B-independent manner. Moreover, Npr3 knockdown induced browning via AKT and p38 pathway activation, which were attenuated by Npr2 knockdown. Importantly, treatment with the NPR-C-specific antagonist, AP-811, decreased WAT mass and increased PGC-1α, UCP1, and mitochondrial complex expression. Our findings reveal that NPR-C deficiency enhances mitochondrial function and energy expenditure in white adipose tissue, contributing to improved metabolic health and resistance to obesity.