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Antimicrobial agents are safe preservatives having the ability to protect foods from microbial spoilage and extend their shelf life. Many factors, including antimicrobials' chemical features, storage environments, delivery methods, and diffusion in foods, can affect their antimicrobial activities. The physical-chemical characteristics of the food itself play an important role in determining the efficacy of antimicrobial agents in foods; however the mechanisms behind it have not been fully explored. This review provides new insights and comprehensive knowledge regarding the impacts of the food matrix, including the food components and food (micro)structures, on the activities of antimicrobial agents. Studies of the last 10 years regarding the influences of the food structure on the effects of antimicrobial agents against the microorganisms' growth were summarized. The mechanisms underpinning the loss of the antimicrobial agents' activity in foods are proposed. Finally, some strategies/technologies to improve the protection of antimicrobial agents in specific food categories are discussed. [ABSTRACT FROM AUTHOR]

Introduction: Elephant foot yam starch is highly susceptible to enzymatic digestion. To address this, heat-moisture treatment (HMT) has been used to modify its digestive properties and functionalities. However, when using modified starch in various food compositions, it is ultimately necessary to cook it in waterrich environments. The present work thus offers a systematic understanding of the heating and cooking procedures for modified starch, with a view to maintaining its structural and digestive properties. Methods: Experimental investigations employing X-ray diffraction, scanning electron microscopy, and enzymatic digestion have been utilized to gain insights into the characteristics of cooked starches. The interactions between amylose and amylopectin in native starch are more susceptible to disruption during cooking, which results in changes in texture and a reduction in resistant starch (RS) retention. Additionally, these preparations have been investigated by tribology to test structure and and friction. Results and discussion: The application of HMT has been observed to induce changes that stabilize the interactions between amylose and amylopectin, thereby ensuring better maintenance of granular integrity and higher RS retention under specific cooking conditions. The findings indicate that following a 2-min cooking period at 100°C, the modified elephant foot yam starch (EFYS) demonstrated enhanced granular stability, which was subsequently compromised after 10 min of cooking. Additionally, when modified elephant foot yam starch (EFYS) was heated at a temperature of 86°C for 2 and 6 min, it demonstrated superior preservation of resistant starch (RS) in comparison to a cooking time of 10 min. Moreover, the HMT starch exhibited the highest RS retention when cooked at 100°C for 2 and 6 min at approximately 39.12% and 20.23%, respectively. However, this retention decreased significantly to 1.08% after 10 min of cooking. Furthermore, the insights from tribology, when combined with the proposed naive models, enhance the understanding of how preparation conditions affect the functionalities of starches, which is crucial for designing food products with desired textural and nutritional qualities, especially in water-rich environments, where maintaining structural integrity and RS content is important. [ABSTRACT FROM AUTHOR]

The Rosy Litter Frog (Leptobrachella eos) is known from Thailand, Laos, and Vietnam. Knowledge about the natural history of this species is virtually lacking. As a result of our field work in Son La, Nghe An, and Ha Tinh provinces of Vietnam, we provide data on the food composition of L. eos for the first time. Using the stomach-flushing method, we analyzed stomach contents of 34 individuals (23 males and 11 females) from a total of 42 frogs, with stomachs of five males and three females (19%) being empty. A total of 13 prey categories were observed in the stomachs of L. eos, with 232 items, comprising 230 items of invertebrates and two unidentified items. The most important (IRI) groups among the prey of L. eos were Blattodea (26.31%), Araneae (17.26%), Orthoptera (13.21%), Coleoptera (12.39%), and Opiliones (10.09%). There was an overlap of 51.11 % in the diet between males and females, The trophic spectrum of males comprising 11 prey categories revealed to be wider than that of females comprising nine prey categories. Despite differences in diets between the sexes, Blattodea, Orthoptera, Araneae, Coleoptera, and Opiliones represented the most important prey category for all of them. In addition, we also report a new find of Leptobrachella eos, with a new subpopulation from Ha Tinh Province, Vietnam. [ABSTRACT FROM AUTHOR]

Citrus essential oils (CEOs) are natural aromatic compounds having complex mixtures of volatile and non-volatile components. They have found a wide application in cosmetics, and pharmaceuticals and are regarded as Generally Regarded as Safe (GRAS) by Food and Drug Administration (FDA, 2020) to be utilized in food. By-products of citrus fruit industries are enriched with good sources of bioactive compounds and can be incorporated into the food industry. Peels are the largest amount of processing waste consisting functional ingredients such as essential oil and pectin. The challenge in utilizing CEOs in food is its interaction with the composition of the food substrate. Using nanotechnology the size of nanomaterials ranges between 20 and 200 nm diameter that provides larger surface area that enhancing solubility in aqueous phase, protecting compounds of CEOs from oxidation and reducing changes in sensory properties. The focus of this paper is to discuss the CEOs-based nanoemulsion preparation, characterization, and food application. [ABSTRACT FROM AUTHOR]

Investigating the glass transition temperature (Tg) of fried foods helps comprehend their physiochemical, and thermal characteristics, which are crucial in controlling their quality, stability, and safety during processing and storage. During the phase transition, substantial alterations happen in the physical properties of fried foods, such as molecular mobility, viscosity, and elasticity, due to variations in moisture and temperature, leading to the development of the structure. This study aimed to review the importance and concept of glass transition temperature (Tg), and changes in the physical properties of starchy products controlled by this phenomenon. The influence of water sorption, pre- and post-frying treatments, frying time, and food composition on Tg during frying was also reviewed. Moreover, the effect of Tg on textural characteristics of fried foods, including crispness, crust formation, and collapse, as well as measurement techniques of Tg, were covered. [ABSTRACT FROM AUTHOR]

Cultivating microgreens in central-southern Chile in unheated greenhouses offers a viable and productive alternative to growers. In 2023, two experiments were conducted in autumn and spring. These experiments involved the production of microgreens of eleven vegetable species. The tray system with the substrate was employed. Subsequently, agronomic, nutritional, and sensory perception variables were assessed. Despite notable fluctuations in external temperatures between these seasons, a diverse array of microgreens can be successfully cultivated, meeting local consumer preferences. Research indicates that microgreens grown under these conditions exhibit high nutritional quality, serving as a rich source of essential nutrients and bioactive compounds beneficial to human health. This nutritional value remains consistent across autumn and spring, establishing microgreens as a reliable and valuable food option. The observed acceptance and purchasing intentions among the surveyed population suggest a promising market opportunity for introducing these products regionally. Consumers appreciate microgreens' quality and nutritional advantages, underscoring their potential. [ABSTRACT FROM AUTHOR]

Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this work was to evaluate the effectiveness of SV processes to inactivate three important foodborne pathogens (Campylobacter, Salmonella, and Clostridium spores) in chicken breast and eggs (omelet). For this purpose, two levels of inoculation (102 and 106 CFU/g), two different recipes, and two distinct treatments (with and without storage) for each food were studied. After treatments and storage, the corresponding microbiological counts were performed with standard methods. Average inactivation rates observed were 1.70, 4.82, and 4.34 log for Clostridium spores, Campylobacter, and Salmonella, respectively. No significant differences in microbial inactivation were perceived between the different recipes (food composition) or treatments, except for Clostridium spores, which showed a higher inactivation rate (2.30 log) when samples were stored. In general, preliminary results showed that, although appropriate levels of inactivation are reached for vegetative pathogenic cells, in some cases (spores in breast and Salmonella in eggs), the remaining microbiological risks should be considered and further studied, especially if long-term storage is planned. [ABSTRACT FROM AUTHOR]

Background. It is well-established that a range of macronutrients, micronutrients and bioactive compounds found in animal-source foods play unique and important roles in human health as part of a healthy diet. Methods. This narrative review focuses on terrestrial animal source foods (TASFs). It particularly analyzes five groups: poultry eggs, milk, unprocessed meat, foods from hunting and wildlife farming, and insects. The objectives were as follows: (1) examine the nutrient composition of TASFs within and across livestock species, drawing on the country and regional food composition databases; (2) analyze the influence of intrinsic animal characteristics and production practices on TASF nutritional quality. Results. TASFs are rich in high-quality proteins and fats, as well as micronutrients such as vitamin B12, iron or zinc. This study found differences in the nutritional quality of TASFs by livestock species and animal products, as well as by characteristics of livestock production systems. Our findings suggest that there may be public health opportunities by diversifying TASF consumption across species and improving certain aspects of the production systems to provide products that are both more sustainable and of higher quality. Conclusions. Future research should adopt a more holistic approach to examining the food matrix and the dietary patterns that influence TASF digestibility. It is necessary to include meat from hunting and wildlife farming and insects in global food composition databases, as limited literature was found. In addition, scarce research focuses on low- and middle-income countries, highlighting the need for further exploration of TASF food composition analysis and how intrinsic animal characteristics and livestock production system characteristics impact their nutritional value. [ABSTRACT FROM AUTHOR]

Highlights: Lung cancer (LC) is the most common cancer among males and the third most common cancer among females worldwide. Focusing on primary prevention may be the main strategy for reducing the overall mortality of LC, especially in LMICs. This study showed that dTAC assessed either by FRAP or TRAP procedure is inversely associated with the odds of LC. The strong association in all subgroups, emphasizes the importance of an antioxidant-rich diet in all subjects even in nonsmokers with a lower odds of lung cancer. Background& aims: We aimed to study the association between dietary total antioxidant capacity (dTAC) and lung cancer (LC) odds in an Iranian population. Methods: We recruited histopathologically diagnosed LC patients and healthy subjects from 10 provinces of Iran. Trained interviewers conducted face-to-face interviews using a structured questionnaire to collect demographic and other non-dietary information. Dietary habits in the previous year were evaluated using a validated food frequency questionnaire (FFQ). We calculated daily energy and nutrient intakes using the USDA Food Composition Table. DTAC was assessed as ferric reducing antioxidant power (FRAP) and total radical-trapping antioxidant parameters (TRAP) whose scores were calculated using published databases. The odd ratios (OR) of LC and 95% confidence intervals (CI) were estimated using unconditional logistic regression after adjusting for potential confounders. Moreover, we assessed the associations in stratified groups of age, gender, tobacco including waterpipe smoking, and opium use. Results: Six hundered and sixty patients and 3,412 healthy controls were included in our study. Higher FRAP and TRAP scores were associated with a lower odd of LC (FRAP, upper tertile (T3) vs. lower tertile (T1): OR = 0.53, 95% CI: 0.40–0.68; TRAP, T3 vs. T1: OR = 0.44, 95% CI: 0.33–0.57) with a significant dose-response trend for both scores (p < 0.01). The inverse association was seen for both indicators in all histologic types of LC and in all stratified analyses including male/female, tobacco smokers/nonsmokers, opium users/nonusers, water pipe users/nonusers, and subjects under/over 50 years of age. However, Interaction between none of these variables with dTAC scores was significant. Conclusion: Higher dTAC is associated with a lower odd of LC. The strong association in all subgroups highlights the importance of an antioxidant-rich diet intake in all subjects, even in the low-risk group. [ABSTRACT FROM AUTHOR]

Consumers have become more aware of the impact of nutrition on health, paying attention to the composition and origin of food and looking for natural products. There is a trend towards a "healthy" diet with low-energy foods and a preference for healthier alternatives. This study aimed to assess the technological quality and food safety of very-low-sugar apple jams with steviol glycosides substituting sugar in various quantities. Apple jam variants with SG substitution at concentrations of 30, 50, and 80% selected in preliminary studies were subjected to physicochemical, sensory, and microbiological analyses during storage for 3 and 6 months. The studied jams were sensorily acceptable, and no significant changes in the technological quality of the products were observed, apart from color darkening. The microbiological quality during storage for 3 and 6 months was also satisfactory. The use of a natural sweetener, steviol glycosides, in the production of apple jam was shown to be satisfactory. It resulted in a product with taste and odor similar to conventional jam but with a low energy value. This product is suitable for people with diabetes, people on a restrictive diet, or those who pay attention to a product's natural features, in line with the clean-label trend. [ABSTRACT FROM AUTHOR]

Background: Dietary risk factors are the leading cause of death globally and in New Zealand (NZ). Processed packaged foods are prevalent in the food supply and contribute excess amounts of sodium, saturated fat, and sugar in diets. Improving the nutritional quality of these foods has the potential to reduce population chronic disease risk. We aimed to evaluate the healthiness using the Australasian Health Star Rating (HSR, from 0.5 to 5 stars, with 5 being the healthiest) and nutrient composition (sodium, saturated fat, and total sugar) of packaged products manufactured by the largest NZ-based food and beverage companies in NZ 2015–2019. This analysis relates to a larger study evaluating structured engagement with food companies to improve nutrition-related policies and actions. Methods: Data was sourced from Nutritrack, a NZ-branded supermarket-sourced food composition database. The largest NZ-based companies from annual retail sales revenue (n = 35) were identified using 2019 Euromonitor data. All relevant products of the selected companies were extracted for analysis. Products included totalled 17,795 with a yearly range of 3462–3672 products. The primary outcome was a nutrient profile score estimated using HSR. Healthiness was defined as ≥ 3.5 stars. Secondary outcomes were sodium, total sugar, and saturated fat per 100 g/100 mL. All outcomes were assessed overall, by food company, and food category. Change over time was tested using linear mixed models, adjusting for major food categories and cluster effects of food companies controlling for multiple comparisons. Model-adjusted mean differences between years were estimated with 95% confidence intervals. Results: There was a small statistically significant increase in mean HSR between 2015 and 2019 (0.08 [0.15,0.01], p = 0.024). Mean total sugar content decreased over the same period (0.78 g/100 g [0.08,1.47], p = 0.020), but there were no significant changes in mean sodium or saturated fat contents. Seven of the 13 categories showed small increases in mean HSR (0.1–0.2). Most categories (9/13) exhibited a reduction in mean total sugar content. Conclusions: Between 2015 and 2019, there were slight improvements in the nutritional quality of selected packaged foods and drinks in NZ. Much more substantive changes are needed to address the health-related burden of unhealthy diets, supported by stronger government action and less reliance on voluntary industry initiatives. [ABSTRACT FROM AUTHOR]

The avian vampire fly is an invasive species on the Galapagos Islands, where its hematophagous larvae utilize nestling birds as hosts. It poses a serious threat to populations and species of Darwin finches and other avian species. Prior studies suggest that the avian vampire fly larvae develop more rapidly in nests of small tree finches compared to sympatric green warbler finch nests. Here we investigate factors that may differentially influence larval growth in the two host species, including nest microclimate and nestling diet. We collected nest base temperature and humidity data as proxies for nest microclimate. As indicators of dietary composition and quality, we measured stable isotope δ13C and δ15N composition of nestling blood, used the C:N ratios as an indicator of relative protein content, and assessed the amino acid composition of the blood. The hematophagous larvae living off nestling blood were analyzed for the same parameters except amino acid composition. The effect of nest base humidity on nest base temperature significantly depended on bird species: at low humidity levels nest base temperature was higher in the small tree finch, and declined in both species as nest base humidity increased, which suggests higher stable heat capacity of small tree finch nests. The effect of age group based on the predicted onset of thermoregulation was marginally significant. Nest base temperatures were significantly higher in small tree finch nests during the predicted female brooding period before fully effective thermoregulation. Stable isotope δ13C levels were significantly higher in the blood of small tree finch nestlings compared to warbler finch nestlings, suggesting a difference in nestling food composition and source, while. δ15N levels were similar. The C:N ratios and amino acid composition of nestling blood were not significantly different between the two species, suggesting similar dietary quality. Thus, the faster development of larvae in small tree finch nests may be due to higher nest base temperatures during the early nestling phase rather than host blood quality parameters. [ABSTRACT FROM AUTHOR]

There are several classifications of foods that also include the level of their processing, with NOVA classification appearing to be the most adopted. However scientific consensus is still missing on how to define, characterize and classify food processing. The classifications are typically based on the health impacts of foods and do not fully include the engineering perspective of processing, i.e., the application of physical, chemical, or biotechnological unit operations during food manufacturing, and the composition of a food product. This review offers an engineering perspective and definition of food processing, based on the change of mass and energy, allowing distinguishment of the impacts caused by food processing during the biomass transformation to food products. The improved understanding of the causes of undesired changes in food properties could be used for nutritional public policy recommendations and would contribute to combating some of the chronic diseases related to food consumption patterns. Proposed is the definition of "Food processing" as a sum of all intentional additions or removals of either edible matter or energy (except for any transport or for removal of inedible parts of food) between the harvest of ingredients and consumption of the product. [ABSTRACT FROM AUTHOR]

Background: High sodium intake has been linked to negative health effects, including cardiovascular and renal diseases. Traditional dietary sodium assessment methods are time-consuming and subjected to errors. Using technology may increase the efficiency and accuracy of dietary assessment. The objective of this study is to develop and validate a food frequency questionnaire (FFQ) screener using software to assess sodium intake among the Palestinian population. Methodology: The study was conducted in four phases. In Phase 1, Palestinian foods were categorized and subcategorized according to their mode of consumption, sodium content, and food groups. The sodium content values were calculated from Palestinian food composition database. Content validity was done in Phase 2, while in Phase 3, a pilot study was conducted to determine test-retest reliability. In Phase 4, the criterion validity of the screener was assessed by comparing the results of sodium intake from the FFQ screener with the results from a 24-hour urinary sodium test and a 3-day diet recall. Correlations between the sodium intake values from the three methods were analyzed using Pearson correlation tests, and the difference was assessed using the Bland-Altman test. Results: The developed FFQ screener sodium screener included 41 food items categorized into nine groups, with photo-based portion size estimation and frequency of consumption. The reliability test showed a Pearson correlation coefficient of 0.7, p < 0.01 using test and retest. For criterion validity, the correlation coefficient between dietary sodium intake using the FFQ screener software and the 24-hour urine sodium test was (0.6, p < 0.000). The correlation coefficient between dietary sodium intake using the FFQ screener software and dietary sodium intake using a 3-day recall was (0.3, p < 0.000). Sodium intake was significantly correlated with preferences for low-sodium food and previous salt reduction, p < 0.05. Conclusions: Using the FFQ screener software was a valid and reliable method for assessing dietary sodium intake. Using the photo-based method to estimate portion size improved precision and accuracy in diet assessment. [ABSTRACT FROM AUTHOR]

In situ87Sr/86Sr microanalysis in bioapatite using laser ablation (LA‐)MC‐ICP‐MS is an essential tool for provenance studies, as enamel tissue build‐up records the regional Sr isotopic composition of ingested food and water sources. Several factors hamper the acquisition of reliable and precise 87Sr/86Sr data: isobaric interferences, elemental and isotopic fractionation of Rb and Sr, and the lack of certified reference materials. Here we thoroughly characterise several teeth from Carcharinus leucas (Bull shark) for the spatial distribution of Sr and Rb mass fraction by LA‐ICP‐Q‐MS, and their 87Sr/86Sr ratio by solution MC‐ICP‐MS, MC‐TIMS and LA‐MC‐ICP‐MS, and which were used subsequently as a reference material during laser ablation measurement of Sr isotope ratios in bioapatite. We establish a protocol to estimate the 85Rb/87Rb mass bias from the analysis of shark teeth that demonstrates that the common assumption of equal Sr and Rb instrument induced fractionation can lead to a systematic bias in 87Sr/86Sr isotope ratios. Using the shark teeth as an "external" reference material to measure βRb yielded 87Sr/86Sr compositions in unknown samples that are within approximately ‐42 ppm to +66 ppm of expected values, instead of approximately ‐50 ppm to +190 ppm if assuming βRb = βSr. Finally, this methodology was tested on fossil gomphotherid (Rhynchotherium sp.) enamel, allowing us to make preliminary inferences about its palaeobiogeography. [ABSTRACT FROM AUTHOR]

Invertebrates greatly support the growth, development, and reproduction of insectivorous birds. However, the influence of human activity (e.g., pesticide use, deforestation, and urbanization) inevitably leads to a decrease in global arthropods. The diversity and variation in invertebrate diet influence the food composition of birds, especially species living in rapidly changing environments, such as the Tibetan Plateau. However, little is known of the seasonal variation in invertebrate diet in response to environmental changes. Here, we characterized the invertebrate diet composition in pre‐ and post‐breeding black‐necked crane (Grus nigricollis) using fecal metabarcoding. We identified 38 invertebrate genera; the top three were Tipula (82.1% of relative abundance), Ceramica (3.0%), and unclassified_Hymenoptera (2.5%), with Tipula predominated the diet in both seasons. We also observed 20 and 16 unique genera in the pre‐ and post‐breeding periods, and the genera composition was distinct between seasons (R =.036, p =.024). In pre‐breeding, black‐necked cranes tended to consume more diverse foods, and individual cranes exhibited greater heterogeneity at the genus level. At the genera and species level, pre‐breeding black‐necked cranes showed a wider dietary niche than post‐breeding cranes. We observed season‐specific features, with Tipula (common crane fly) and Stethophyma (grasshoppers) being enriched in the post‐breeding period and Ceramica (moth) being more abundant in the pre‐breeding period. Three Tipula species had the greatest importance in discriminating between seasonal diets. This study demonstrated a seasonal pattern of invertebrate diet in the black‐necked crane, suggesting diet composition in response to resource and species availability. These results elaborate on the foraging ecology of highland birds and can inform the management of black‐necked crane conservation. [ABSTRACT FROM AUTHOR]

Stomach content analysis of fish not only helps document their food spectrum but also provides an overview of the food network they are involved in. In this study, we aimed to investigate the food composition of L. guentheri from the Iskenderun Bay, northeastern Mediterranean Sea. Specimens were collected between January 2022 and August 2022. A total of 215 L. guentheri specimens stomachs were examined during the study for stomach content analysis. All stomachs were analyzed, 60 (27.9%) were empty and 155 (72.1%) contained food items. Analysis of diet composition showed that the species is carnivorous and prey on teleosts, crustaceans, bivalves and cephalopods. When the food composition of the samples is analyzed numerically, teleost was the most important prey (68%), followed by crustaceans (14%), bivalves (5%), cephalopods (0.5%) and unidentifiable materials (12.5%). Bony fish species such as Plotosus lineatus, Parupeneus forsskali, Saurida lessepsianus, Scorpaena sp. and Siganus sp. were identified in the food composition. Therefore, it is thought that this species has a high feeding tendency towards bony fish species. This study increases the knowledge about the food composition of L. guentheri on the Mediterranean coast of Türkiye. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco 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.)

Barley (Hordeum vulgare) is a winter crop well known for its small-seeded grains and self-pollinating characteristics. The flour derived from barley grains plays a crucial role in numerous processed food items, contributing to their taste and nutritional value. Barley consists of complex carbohydrates (80%), proteins (11.5–14.2%), lipids (4.7–6.8%), β-glucans (3.7–7.7%), and ash (1.8–2.4%). Beyond its other nutrients, barley boasts a good reservoir of phenolic compounds (1.2–2.9 mg/g GAE). This abundance of beneficial compounds positions barley as an attractive industrial substrate. In this review, the nutritional composition and bioactive profile of barley are discussed in a systemic manner, emphasizing its potential in the development of innovative barley-based products that promote health and well-being. By incorporating barley into various food formulations, industries can not only boost nutritional content but also offer consumers a wide range of health benefits. In conclusion, barley's diverse applications in food and health highlight its essential role in promoting healthier living. [ABSTRACT FROM AUTHOR]

Simple Summary: It is a fact that a pet's health is significantly influenced by proper nutrition. Pet owners increasingly seek support for cooking human-grade fresh food for their animals, driven by their concerns about commercial food quality and the rising prevalence of diet-related diseases. This shift in pet care practices provides nutritionists with an excellent opportunity to prevent future diseases or enhance the treatment of sick pets through customized homemade diets. Despite promising clinical data, the bibliography must make more scientific evidence or guidelines available. The present study contributes to this goal by presenting favorable results on a group of dogs that experienced improved wellbeing and reduced symptoms following a homemade dietary plan. Particularly impressive outcomes have been observed in dogs with gastrointestinal and dermatological pathologies. These findings underscore the potential benefits of personalized and balanced homemade diets, paving the way for further studies to explore this area. Pet nutrition awareness has risen enormously, with an increasing interest in homemade diets aimed at controlling food composition. The literature in this field is scarce, especially regarding the homemade diet's long-term effects on pathological conditions. This prospective study encompassed 167 healthy and sick dogs subjected to a customized dietary plan based on homemade food. After an initial visit, dog owners provided questionnaires with follow-up data on their perceptions of physical sign changes or symptom modifications. A total of 104 (62%) subjects maintained the homemade diet, while 63 reverted to their previous diet. The median follow-up was 14 months. Out of 31 healthy dogs that continued the nutritional plan, 70% exhibited improvements in their coat condition and 47% a decrease in evacuation frequency. Regarding weight loss goals, 67% of dogs achieved their target. The 67 pathological dogs that completed the follow-up were primarily affected by gastrointestinal and dermatological disorders. Dogs with chronic enteropathy improved their symptoms in 95% of the cases, subjects with dermatological pathologies in 83%, and patients presenting both disorders in 100%. These clinical results are promising. Personalized and well-balanced homemade diets noticeably enhanced the overall pet's health, with an almost complete remission of symptoms in pathological dogs. [ABSTRACT FROM AUTHOR]

Copyright of Nachrichten aus der Chemie is the property of Wiley-Blackwell 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 Nachrichten aus der Chemie is the property of Wiley-Blackwell 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.)

Cannabis‐infused foods are currently on the rise in markets all around the world. Meanwhile, there are concerns over the health implications for consumers. Studies have explored the therapeutic potential and nutritional and economic benefits of cannabis usage. Yet, the phytonutrients, processing methods, and health implications of cannabis‐infused foods have not been well explored. This review evaluates existing evidence on the nutritional, processing, safety, and phytonutrient composition of cannabis‐infused food products and their medicinal and functional prospects. Cannabis seeds contain the highest amount of dietary nutrients, while flowers contain the highest amount of bioactive constituents. Oils, butter, seeds, flowers, and leaf extracts are the plant forms currently incorporated into food products such as beverages, baked products, cooking ingredients, functional foods, nutraceuticals, and nootropics. Cannabis‐infused foods have been found to offer therapeutic benefits for pain management, brain function, gut health, and certain cancers. Findings also show significant constraints associated with cannabis‐infused foods regarding dosage guidelines, limited research, efficacy, and long‐term health effects on consumers. This is further worsened by the lack of policies that regulate the industry. To realize the full potential of cannabis use in the food and health industries and in research, regulatory guidelines are needed to control dosages and improve its efficient use in these industries. This will go a long way to ensure the safety of cannabis users and enhance responsible production, marketing, and distribution. [ABSTRACT FROM AUTHOR]

AbstractDietary exposure to a food chemical (e.g. contaminant, nutrient, or other natural constituent) is a function of the concentration of the chemical in foods and the quantity of each food consumed. Exposures to food chemicals can be estimated using intake data from What We Eat in America (WWEIA), the food consumption survey portion of the National Health and Nutrition Examination Survey (NHANES). To estimate exposures to chemicals in foods consumed by NHANES/WWEIA respondents, the consumption data must be mapped to chemical concentration data on the same or similar foods. However, food chemical data are generally not available on all the foods and food mixtures that are reported in NHANES/WWEIA. To address this, we developed the FDA Food Disaggregation Database (FDA-FDD), a ‘recipe’ database with estimates of ingredient percentages. FDA-FDD allows mapping to food chemical data based on ingredients in NHANES/WWEIA foods rather than on food mixtures, resulting in more accurate exposure estimates. Using FDA-FDD, FDA mapped over 11,000 NHANES/WWEIA foods to FDA’s Total Diet Study (TDS) foods. FDA-FDD is available as part of a publicly available interactive application that also allows access to the TDS mapping. [ABSTRACT FROM AUTHOR]

AbstractFoodborne pathogens are a major threat to both food safety and public health. The current trend toward fresh and less processed foods and the misuse of antibiotics in food production have made controlling these pathogens even more challenging. The outer membrane has been employed as a practical target to combat foodborne Gram-negative pathogens due to its accessibility and importance. In this review, the compositions of the outer membrane are extensively described firstly, to offer a thorough overview of this target. Current strategies for disrupting the outer membrane are also discussed, with emphasized on their mechanism of action. The disruption of the outer membrane structure, whether caused by severe damage of the lipid bilayer or by interference with the biosynthesis pathway, has been demonstrated to represent an effective antimicrobial strategy. Interference with the outer membrane-mediated functions of barrier, efflux and adhesion also contributes to the fight against Gram-negative pathogens. Their potential for control of foodborne pathogens in the production chain are also proposed. However, it is possible that multiple components in the food matrix may act as a protective barrier against microorganisms, and it is often the case that contamination is not caused by a single microorganism. Further investigation is needed to determine the effectiveness and safety of these methods in more complex systems, and it may be advisable to consider a multi-technology combined approach. Additionally, further studies on outer membranes are necessary to discover more promising mechanisms of action. [ABSTRACT FROM AUTHOR]

Simple Summary: Investigating the dietary preferences and ecological niche characteristics of mammals can reveal their adaptive strategies under environmental changes, as well as the interrelationships and coexistence mechanisms among coexisting sympatric species. In this study, we analyzed the stomach contents of three coexisting rodents commonly found in the Meili Snow Mountain, Yunnan Province, China, using DNA metabarcoding technology to elucidate their food composition and diversity. The results revealed that, despite the presence of ecotope overlap, the three species were clearly separated in terms of their main food sources, suggesting that they may coexist in the same habitat by using different proportions and types of food to minimize interspecific food competition. Understanding the dietary preferences and ecological niche characteristics of mammals not only reveals their adaptive strategies under environmental changes but also reveals the interspecific relationships and coexistence mechanisms among sympatric species. Nevertheless, such data are scarce for rodents inhabiting areas spanning a wide altitude range. This study employed DNA metabarcoding technology to analyze the stomach contents of Apodemus ilex, Apodemus chevrieri, and Niviventer confucianus, aiming to investigate their dietary compositions and diversity in the Meili Snow Mountain in Yunnan Province, China. Levins's and Pianka's indices were used to compare the interspecific niche breadth and niche overlaps. The results revealed the following: (1) Insecta (relative abundance: 59.4–78.4%) and Clitellata (relative abundance: 5.2–25.5%) were the primary animal food sources for the three species, while Magnoliopsida (relative abundance: 90.3–99.9%) constitutes their main plant food source. Considerable interspecific differences were detected in the relative abundance of primary animal and plant foods among the three species; (2) There was partial overlap in the genus-level animal food between A. ilex and N. confucianus (Ojk = 0.4648), and partial overlap in plant food between A. ilex and A. chevrieri (Ojk = 0.3418). However, no overlap exists between A. chevrieri and N. confucianus, either in animal or plant food; (3) There were no significant interspecific differences in the α-diversity of animal and plant foods among the three species. The feeding strategies and ecological niche variations of these rodents support the niche differentiation hypothesis, indicating that they have diversified in their primary food sources. This diversification may be a strategy to reduce competition and achieve long-term coexistence by adjusting the types and proportions of primary foods consumed. [ABSTRACT FROM AUTHOR]

Objective: Analyse the breakfast cereal market to help to help healthcare professionals to guide parents in choosing healthy products for their children. Study design: Observational study of the breakfast cereals available in the biggest supermarkets, discount stores and organic chains in France, Belgium and Luxembourg. Methods: An analysis of nutritional qualities using three indicators: Nutri-Score (initial and modified version), WHO Europe nutrient profile model, and Nova. Results: 645 products were listed; 559 excluding duplicates. A total of 28.8% are marketed to children and make up the group of "children's" cereals, 62.1% of cereals are Muesli, Oats and other cereal flakes (MOCF), and 54.9% are "organic". The study shows that "children's" cereals have a poorer nutritional profile: a higher proportion of Nutri-Score D, higher sugar content, lower fibre content, less conformity with the WHO Europe nutrient profile model and a higher proportion ofultra-processed. On the other hand, MOCF and "organic" products generally have a better nutritional profile: less sugar, more fibre, more Nutri-Score A, less Nutri-Score D and fewer ultra-processed products. Conclusions: Parents should therefore opt for cereals that do not bear any reference to children on the packaging. [ABSTRACT FROM AUTHOR]

Bioactive compounds (BACs) have attracted much attention due to their potential health benefits. However, such substances have problems such as difficulty dissolving in water, poor stability, and low intestinal absorption, leading to serious limitations in practical applications. Nowadays, food colloidal delivery carriers have become a highly promising solution due to their safety, controllability, and efficiency. The use of natural macromolecules to construct delivery carriers can not only regulate the solubility, stability, and intestinal absorption of BACs but also effectively enhance the nutritional added value of functional foods, improve sensory properties, and extend shelf life. Moreover, smart-responsive colloidal delivery carriers can control the release characteristics of BACs, thus improving their absorption rate in the human body. This review describes the characteristics of several typical food colloid delivery carriers, focuses on their physical properties from static structure to dynamic release, summarizes their applications in delivery systems, and provides an outlook on the future development of food colloid delivery carriers. The different compositions and structures of food colloids tend to affect their stability and release behaviors, and the different surface properties and rheological characteristics of the carriers predestine their different application scenarios. The control of in vivo release properties and the effect on food media should be emphasized in the future exploration of safer and more controllable carrier systems. [ABSTRACT FROM AUTHOR]

Background: Collection of detailed dietary data is labor intensive and expensive, harmonization of existing data sets has been proposed as an effective tool for research questions in which individual studies are underpowered. Methods: In this paper, we describe the methodology used to retrospectively harmonize nutritional data from multiple sources, based on the individual participant data of all available studies, which collected nutritional data in Israel between 1963 and 2014. This collaboration was established in order to study the association of red and processed meat with colorectal cancer. Two types of nutritional questionnaires, the Food Frequency Questionnaires (FFQ) and the 24-h dietary recall (24HR recall), and different food composition tables, were used by the participating studies. The main exposure of interest included type of meat (total meat, red meat, and poultry) and level of processing. Results: A total of 29,560 Israeli men and women were enrolled. In studies using FFQ,the weighted mean intakes of total, red, processed meat, and poultry were 95, 27, 37 and 58 gr/day and 92, 25, 10, and 66 gr/day in studies using 24HR recall, respectively.. Despite several methodological challenges, we successfully harmonized nutritional data from the different studies. Conclusions: This paper emphasizes the significance and feasibility of harmonization of previously collected nutritional data, offering an opportunity to examine associations between a range of dietary exposures and the outcome of interest, while minimizing costs and time in epidemiological studies. [ABSTRACT FROM AUTHOR]

Background: Early childhood caries (ECC) is a challenge for pediatric dentists all over the world, and dietary factor is an important factor affecting the occurrence of ECC. Currently, there is limited research on the impact of dietary nutrient intake from Chinese diets on ECC. The purpose of this study is to explore the correlation of dietary nutrients intake with ECC and caries activity (CA) among children aged 3–5 years, and to provide dietary guidance to slow down the occurrence and development of ECC. Methods: A cross-sectional study was conducted in 2022. A total of 155 children were divided into three groups: caries-free group, ECC group and Severe early childhood caries (SECC) group according to the caries statues. And according to the caries activity test (CAT) value, they were also divided into three group: low CA group (L-CA), middle CA group (M-CA) and high CA group (H-CA). The 24-hour dietary intake information was collected by mobile phone application (APP). The intake of children's daily dietary nutrients were calculated referring to "China Food Composition Tables". Results: In this study, 17, 39,and 99 children were diagnosed with caries-free, ECC, and SECC. There were 33, 36, and 86 children diagnosed with L-CA, M-CA, and H-CA. The risk of ECC was increased with the intake of cholesterol(OR = 1.005) and magnesium (OR = 1.026) and decreased with the intake of iron (OR = 0.770). The risk of SECC was increased with the intake of cholesterol (OR = 1.003). The risk of high CA was increased with the intake of cholesterol (OR = 1.002). The combined application of dietary total calories, carbohydrate, cholesterol, sodium, magnesium and selenium in the diagnosis of ECC had an area under ROC curve of 0.741. Conclusions: The increased dietary cholesterol intake may be a common risk factor for ECC and high CA in children aged 3–5. The combined application of dietary intake of total calories, carbohydrate, cholesterol, sodium, magnesium and selenium has a higher predictive value for the occurrence of ECC. [ABSTRACT FROM AUTHOR]

Simple Summary: Olive tree and plant by-products can be used for enhance the nutritional composition of food due to their high content of bioactive compounds such as pentacyclic triterpenes. Here, we present a novel application of near-infrared spectroscopy for the prediction of the total or individual (maslinic acid, oleanolic acid, and uvaol) pentacyclic triterpene concentrations in a feed additive obtained from a plant mixture. This method can be applied directly to dried powder and makes extraction and high-performance liquid chromatography analysis unnecessary. It can be used at the factory level to directly determine the pentacyclic triterpene concentrations in the additive powder at the same time that the powder is produced. The nutritional composition of food for animal production can be enhanced using olive tree and plant by-products due to their high content of bioactive compounds such as pentacyclic triterpenes. Here, we present a novel application of near-infrared spectroscopy (NIRS) for the prediction of the total or individual [maslinic acid (MA), oleanolic acid (OA), and uvaol (UO)] pentacyclic triterpene concentrations in a feed additive obtained from a plant mixture. The oxygen radical absorbance capacity of these types of samples demonstrated the existence of a high antioxidant capacity. The conventional determination methods of pentacyclic triterpene concentration are costly, labor-intensive, and not practical for analyzing several lines within a limited timeframe at the factory level. The optimal regression model developed in our work demonstrated high correlation values for the calibration and validation sets, along with a high residual prediction deviation value. We used 63 samples for the development of the model. The NIRS method can be applied directly to dried powder and makes extraction and high-performance liquid chromatography (HPLC) analysis unnecessary. Our results also demonstrate that NIRS can accurately quantify pentacyclic triterpenes even at low concentrations in food additives. It can be used at the factory level to directly determine the pentacyclic triterpene concentrations in the additive powder at the same time that the powder is produced. [ABSTRACT FROM AUTHOR]

Many functional properties of spray-dried microparticles are affected by the presence and composition of the materials used in the matrix and on the surface. The characteristics of these materials are an essential factor because any damage or alteration on the microparticle surface can affect the protection and retention of the bioactive-loaded delivery system and influence its interaction with the environment. There is a real gap between scientific concerns from the field and accessible reviews on the subject. This review presents a detailed description of the surface modification of spray-dried powders for improving the powder quality, efficiency of the microencapsulation, and microencapsulation process design in food industries. Additionally, the theoretical foundation, mechanisms, and methods used to understand the surface modification of spray-dried food powders are highlighted. Therefore, for a better understanding of the mechanisms involved in the particle surface formation, the application of advanced microscopy techniques and x-ray photoelectron spectroscopy (XPS) used together have offered very precise and detailed results under different conditions at the molecular level. These findings will contribute to further research improvement about the surface composition of spray-dried microparticles and how they influence on their functional properties. [ABSTRACT FROM AUTHOR]

The present study aims to evaluate the physicochemical composition and mineral profile of cocoa honey from different cocoa varieties (CCN51, PS1319, SJ02, and Parazinho) found in Brazilian territory. The results indicated that the validation parameters of the minerals analyzed (Al, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Sr, Zn, Ca, K, Mg, and Na) by microwave-induced plasma optical emission spectrometry (MIP OES) were considered acceptable. Furthermore, cocoa honey was characterized as an acidic product, with low protein content and high amounts of soluble solids, sugars, and energy value. The presence of magnesium (132.08–198.16 mg Kg−1), high amounts of zinc (3.01–18.76 mg Kg−1), and low amounts of sodium (44.56–94.57 mg Kg−1) provide significant reasons to encourage increased consumption of cocoa honey as a nutritious source. According to multivariate analysis, there was a greater predominance of minerals in CCN51, PS1319, and SJ02 varieties. PS1319 was characterized by the presence of Al, Fe, and Ni, while other parameters (Zn, Sr, N, K, Mg, and Ca) discriminated CCN51 and SJ02 varieties. Thus, the obtained data enabled the delineation of a physicochemical and nutritional profile of cocoa honey based on cocoa variety. This characterization is crucial for enhancing cocoa honey and its potential future technological applications and incorporation into new products. [ABSTRACT FROM AUTHOR]

Background: The Japanese database of food composition was revised in 2020, during which both the number of food items and the number of food items measured for sugars, amino acids, and fatty acids were increased. We evaluated the validity of estimated intakes of sugars, amino acids and fatty acids using a long food frequency questionnaire (long-FFQ) among middle-aged and elderly Japanese. Methods: From 2012 to 2013, 240 men and women aged 40-74 years from five areas in the JPHC-NEXT protocol were asked to respond to the long-FFQ and provide a 12-day weighed food record (WFR) as reference. The long-FFQ, which included 172 food and beverage items and 11 seasonings, was compared with a 3-day WFR, completed during each distinct season, and validity was assessed using Spearman's correlation coefficients. Results: Percentage differences based on the long-FFQ with the 12-day WFR in men and women varied from -84.4% to 419.6%, and from -75.8% to 623.1% for sugars, -17.5% to 3.8% and -5.8% to 19.6% for amino acids, and -58.5% to 78.8% and -43.4% to 129.3% for fatty acids, respectively. Median values of correlation coefficients for the long-FFQ in men and women were 0.52 and 0.42 for sugars, 0.38 and 0.37 for amino acids, and 0.42 and 0.42 for fatty acids, respectively. Conclusion: The long-FFQ provided reasonable validity in estimating the intakes of sugars, amino acids, and fatty acids in middle-aged and elderly Japanese. Although caution is warranted for some nutrients, these results may be used in future epidemiological studies. [ABSTRACT FROM AUTHOR]

Summary: Numerous investigations have studied relationships between satiation, satiety, or food intake and single factors like food composition and resting metabolic rate. However, a comprehensive framework connecting food, physiological, and psychological factors together has not previously been reported. As an exploratory study with a trained panel consisting of nine participants, the contributions of twenty‐eight variables (seven food, seven psychological, and fourteen physiological factors) to satiation, satiety, and food intake of a mid‐morning snack were investigated. Both human factors and foods had contributions to perceived satiation and satiety, but with large differences in loadings, especially for metabolic factors. Food factors, including nutrient and energy contents, were major determinants of food intake, with only small contributions from human factors. Investigating diverse factors together provides a comprehensive approach linking appetite to both food and human factors. This study suggests the potential to guide manipulation of satiation, satiety, and food intake depending on individual psychological and physiological profiles. [ABSTRACT FROM AUTHOR]

Declines in the mineral content of food have been reported in several countries. This study monitored reported changes in the mineral content of plant foods in Australian food composition databases between 1991 and 2022. Commonly consumed plant foods (n = 130), grouped as fruit, vegetables, legumes, grains, and nuts in raw unprocessed form, were matched between three reference databases from 1991, 2010, and 2022. Absolute and percentage differences in mineral content (iron, zinc, calcium, and magnesium) were calculated. During this 30-year period, 62 matched foods had updated mineral content. Iron content decreased significantly for fruit (48%) and vegetables (20%), although absolute differences were small (0.09–0.14 mg/100 g). Zinc content declined by 15% for fruit (absolute difference 0.03 mg/100 g), but no differences were observed for calcium and magnesium content. Potential reasons for any reported differences could not be explored using food composition data alone, due to biological, agricultural, and/or analytical factors. Nutritionally, these small differences are unlikely to have a major impact on the population’s nutritional status, although efforts to improve fruit and vegetable consumption are encouraged to meet recommendations.

The global trend towards conscious consumption plays an important role in consumer preferences regarding both the composition and quality of food and packaging materials, including sustainable ones. The development of biodegradable active packaging materials could reduce both the negative impact on the environment due to a decrease in the use of oil-based plastics and the amount of synthetic preservatives. This review discusses relevant functional additives for improving the bioactivity of biopolymer-based films. Addition of plant, microbial, animal and organic nanoparticles into bio-based films is discussed. Changes in mechanical, transparency, water and oxygen barrier properties are reviewed. Since microbial and oxidative deterioration are the main causes of food spoilage, antimicrobial and antioxidant properties of natural additives are discussed, including perspective ones for the development of biodegradable active packaging. [ABSTRACT FROM AUTHOR]

To increase the understanding of the relationship between dietary silicon intake and various human health outcomes, this study assessed the silicon contents of 201 home meal replacement (HMR) products (124 ready-to-cook and 77 ready-to-eat products). Ready-to-cook foods included rice, porridge, noodles, broth, stew, soup, bread, dumplings, meat dishes and sauces, while ready-to-eat foods included lunch boxes, kimbap, burgers and sandwiches. The collected samples were analysed for silicon content using inductively coupled plasma-optical emission spectrometry. The average silicon content per serving was significantly higher in ready-to-eat foods at 7.68 mg compared to 3.03 mg in ready-tocook foods, and the content per 100 g was also significantly different at 4.12 mg and 1.53 mg, respectively. When comparing the silicon content per serving of ready-to-cook foods by type, there were no significant differences. However, significant differences were determined in silicon content per serving of ready-to-eat foods by type, with sandwiches having the lowest average of 1.09 mg and kimbap having the highest average of 9.73 mg. The product types with the lowest price and highest silicon content were noodles and kimbap. The silicon content of HMR constructed in this study can be widely used to expand food composition database and assess the intake of silicon. [ABSTRACT FROM AUTHOR]

Two colorimetric methods are used to determine the total polyphenol contents of tea, namely, "the Folin-Ciocalteu method," defined by the International Organization for Standardization, and the "iron tartrate method," specified in the Standard Tables of Food Composition in Japan. In this study, we compared the Folin-Ciocalteu and iron tartrate methods using green tea extracts. When comparing the 2 methods, the sum of the 4 major catechins measured using high-performance liquid chromatography (HPLC) was regarded as the standard value. The total polyphenol contents obtained using the Folin-Ciocalteu method were closer to the HPLC value than those obtained using the iron tartrate method. However, the iron tartrate method is adequate if the current official method is improved, that is, our results suggest that the coefficients appropriate for common green tea varieties, as well as the degree and duration of cover cultivation, in the official iron tartrate method must be considered. [ABSTRACT FROM AUTHOR]

Summary: Dietary patterns are closely related to obesity, and a balanced diet can prevent obesity more than a single food or nutrient. In this study, we investigated the anti‐obesity effects of food and medicine homologous ingredient complex (FMHIC). The serum biochemical indices related to lipid metabolism were significantly improved in the FMHIC group. Meanwhile, it significantly inhibited the accumulation of lipid droplets, improved adipocyte hypertrophy and downregulated gene expression related to lipid production. FMHIC can effectively regulate intestinal flora richness and structural disorder in obese mice and result in a higher abundance of NK4A214_group and Prevotellaceae _UCG_001, and a lower abundance of Negativibacillus, Lachnospiraceae_NK4A136_group, Lachnoclostridium and GCA_900066575. Spearman correlation analysis showed that there was a strong correlation between species richness and lipid metabolism and that FMHIC might adjust lipid metabolism by regulating the abundance of intestinal flora. In conclusion, FMHIC regulates lipid metabolism and modulates gut microbiota to regulate high‐fat diet‐induced dysbiosis. [ABSTRACT FROM AUTHOR]

Studies of community assembly typically focus on the effects of abiotic environmental filters and stabilizing competition on functional trait dispersion within single trophic levels. Predation is a well‐known driver of community diversity and composition, yet the role of functionally diverse predator communities in filtering prey community traits has received less attention. We examined functionally diverse communities of predators (fishes) and prey (epifaunal crustaceans) in eelgrass (Zostera marina) beds in two northern California estuaries to evaluate the filtering effects of predator traits on community assembly and how filters acting on predators influence their ability to mediate prey community assembly. Fish traits related to bottom orientation were correlated with more clustered epifauna communities, and epifauna were generally overdispersed while fishes were clustered, suggesting prey may be pushed to disparate areas of trait space to avoid capture by benthic sit‐and‐wait predators. We also found correlations between the trait dispersions of predator and prey communities that strengthened after accounting for the effects of habitat filters on predator dispersion, suggesting that habitat filtering effects on predator species pools may hinder their ability to affect prey community assembly. Our results present compelling observational evidence that specific predator traits have measurable impacts on the community assembly of prey, inviting experimental tests of predator trait means on community assembly and explicit comparisons of how the relative effects of habitat filters and intraguild competition on predators impact their ability to affect prey community assembly. Integrating our understanding of traits at multiple trophic levels can help us better predict the impacts of community composition on food web dynamics as regional species pools shift with climate change and anthropogenic introductions. [ABSTRACT FROM AUTHOR]

Amphisbaenians usually have a diet composed of a wide variety of small arthropods, with some species being more selective in their feeding and others considered more generalist. Using only specimens deposited in scientific collections, the diet composition of Amphisbaena alba Linnaeus, 1758, Amphisbaena pretrei Duméril and Bibron, 1839, and Amphisbaena vermicularis Wagler, 1824 from the Northeast region of Brazil was analyzed. Except for individuals of A. alba, due to the small sample size, we also investigated the possible intersexual difference in the volume, length, and number of prey in the diet of amphisbaenians and the possible relationship between prey volume and body size (snout–vent length) of individuals was analyzed. The diet of worm-lizard in general was composed of termites, cockroaches, ants, and beetle larvae, and no intersexual differences were found in the size, length, and number of consumed prey. The body size of A. pretrei and A. vermicularis showed no relationship with the volume of prey consumed. Amphisbaenians presented a characteristic diet of opportunistic generalist predators, with several food categories in the composition of their diets, indicating that the studied species feed according to the availability and abundance of prey in the environment. [ABSTRACT FROM AUTHOR]

In order to understand the feeding habits of Ommastrephes bartramii and explore its position in the food web and ecological function, we analyzed the food composition of 15 Ommastrephes bartramii samples which were collected in the high sea of Northwest Pacific Ocean using high-throughput sequencing. The results showed that there were 646 980 high-quality sequences in 15 samples, a total of 624 operational taxonomic units (OTUs) were obtained through cluster analysis. A total of 65 food species, belonging to 6 phyla, 11 classes, 22 orders, 37 families and 51 genera, were detected by screening and comparison. Ommastrephes bartramii fed mainly on cephalopods, fishes, and a variety of Zooplanktons (including Euphausiid, Ostracod, Medusae, etc.). The dominant prey species included Sardinops sagax, Onychoteuthis borealijaponica, Gonatopsis borealis, Watasenia scintillans, Notoscopelus caudispinosus, etc. In conclusion, the feeding range of Ommastrephes bartramii was wide, and the food species were related to the natural preys in the sea area. Furthermore, Ommastrephes bartramii showed different feeding preferences among different mantle length groups. The analysis of the whole composition of stomach contents of Ommastrephes bartramii plays an important role in digging out the relationship between feeding and life history, such as growth, migration and reproduction. This provides a scientific basis for the sustainable development and conservation of Ommastrephes bartramii resources from the perspective of ecosystem. [ABSTRACT FROM AUTHOR]

Background Oral vitamin C supplementation has been associated with lower risk of chronic postsurgical pain. However, the effect of dietary vitamin C on pain in a nonsurgical setting is unknown. We aimed to investigate the association between dietary vitamin C intake and changes over time in chronic pain and its characteristics in community-dwelling adults aged 60 + years. Methods We pooled data from participants of the Seniors-ENRICA-1 (n  = 864) and Seniors-ENRICA-2 (n  = 862) cohorts who reported pain at baseline or at follow up. Habitual diet was assessed with a face-to-face diet history and dietary vitamin C intake was estimated using standard food composition tables. Pain changes over time were the difference between scores at baseline and follow up obtained from a pain scale that considered the frequency, severity, and number of pain locations. Multivariable-adjusted relative risk ratios were obtained using multinomial logistic regression. Results After a median follow-up of 2.6 years, pain worsened for 696 (40.3%) participants, improved for 734 (42.5%), and did not change for 296 (17.2%). Compared with the lowest tertile of energy-adjusted vitamin C intake, those in the highest tertile had a higher likelihood of overall pain improvement (RRR 1.61 [95% confidence interval 1.07–2.41], p -trend.02). Higher vitamin C intake was also associated with lower pain frequency (1.57 [1.00–2.47], p -trend = .05) and number of pain locations (1.75 [1.13–2.70], p -trend = .01). Conclusions Higher dietary vitamin C intake was associated with improvement of pain and with lower pain frequency and number of pain locations in older adults. Nutritional interventions to increase dietary vitamin C intake with the aim of improving pain management require clinical testing. [ABSTRACT FROM AUTHOR]

This study was undertaken to elucidate the food web structure and interspecific interactions in the lakes and reservoirs undergoing eutrophication and to assess the efficacy of lake-wide non-traditional biomanipulation (direct predation of cyanobacteria by proliferating planktivorous fish) for bloom management. Analyses of aquatic organisms and stable isotopes of basic food sources and consumers were performed for Zhangze Reservoir in North-central China. Additionally, an improved scheme based on plankton changes and interspecific interactions is proposed on this basis. Compared with other widely-studied eutrophic reservoirs, the δ15N value of each component of the food web in Zhangze Reservoir was higher, the food chain was relatively long and the δ13C range of fish consumers was narrower. Planktivorous fish consumed phytoplankton as their primary food source. However, the phytoplankton biomass and the percentage of cyanobacteria increased, and eutrophication did not improve. The findings concerning the composition of consumers and their food sources in Zhangze Reservoir indicate the urgent need to change the fish structure to optimise the structure of plankton community and mitigate phytoplankton overgrowth. The study findings provide a basis for the implementation of effective eutrophication management strategies in lakes and reservoirs where planktivorous fish are prevalent. [ABSTRACT FROM AUTHOR]

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Background: Migratory birds exhibit heterogeneity in foraging strategies during wintering to cope with environmental and migratory pressures, and gut bacteria respond to changes in host diet. However, less is known about the dynamics of diet and gut fungi during the wintering period in black-necked cranes (Grus nigricollis). Results: In this work, we performed amplicon sequencing of the trnL-P6 loop and ITS1 regions to characterize the dietary composition and gut fungal composition of black-necked cranes during wintering. Results indicated that during the wintering period, the plant-based diet of black-necked cranes mainly consisted of families Poaceae, Solanaceae, and Polygonaceae. Among them, the abundance of Solanaceae, Polygonaceae, Fabaceae, and Caryophyllaceae was significantly higher in the late wintering period, which also led to a more even consumption of various food types by black-necked cranes during this period. The diversity of gut fungal communities and the abundance of core fungi were more conserved during the wintering period, primarily dominated by Ascomycota and Basidiomycota. LEfSe analysis (P < 0.05, LDA > 2) found that Pyxidiophora, Pseudopeziza, Sporormiella, Geotrichum, and Papiliotrema were significantly enriched in early winter, Ramularia and Dendryphion were significantly enriched in mid-winter, Barnettozyma was significantly abundant in late winter, and Pleuroascus was significantly abundant in late winter. Finally, mantel test revealed a significant correlation between winter diet and gut fungal. Conclusions: This study revealed the dynamic changes in the food composition and gut fungal community of black-necked cranes during wintering in Dashanbao. In the late wintering period, their response to environmental and migratory pressures was to broaden their diet, increase the intake of non-preferred foods, and promote a more balanced consumption ratio of various foods. Balanced food composition played an important role in stabilizing the structure of the gut fungal community. While gut fungal effectively enhanced the host's food utilization rate, they may also faced potential risks of introducing pathogenic fungi. Additionally, we recongnized the limitations of fecal testing in studying the composition of animal gut fungal, as it cannot effectively distinguished between fungal taxa from food or soil inadvertently ingested and intestines. Future research on functions such as cultivation and metagenomics may further elucidate the role of fungi in the gut ecosystem. [ABSTRACT FROM AUTHOR]

Postbiotics are defined as "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". Postbiotics have unique advantages over probiotics, such as stability, safety, and wide application. Although postbiotics are research hotspots, the research on them is still very limited. This review provides comprehensive information on the scope of postbiotics, the preparation methods of inanimate microorganisms, and the application and mechanisms of postbiotics in metabolic syndrome (MetS). Furthermore, the application trends of postbiotics in the food industry are reviewed. It was found that postbiotics mainly include inactivated microorganisms, microbial lysates, cell components, and metabolites. Thermal treatments are the main methods to prepare inanimate microorganisms as postbiotics, while non-thermal treatments, such as ionizing radiation, ultraviolet light, ultrasound, and supercritical CO2, show great potential in postbiotic preparation. Postbiotics could ameliorate MetS through multiple pathways including the modulation of gut microbiota, the enhancement of intestinal barrier, the regulation of inflammation and immunity, and the modulation of hormone homeostasis. Additionally, postbiotics have great potential in the food industry as functional food supplements, food quality improvers, and food preservatives. In addition, the SWOT analyses showed that the development of postbiotics in the food industry exists both opportunities and challenges. [ABSTRACT FROM AUTHOR]