The global shift towards sustainable food systems has sparked innovations in food sources and production systems,including cell-based meat,plant-based food products,precision fermentation,and 3D food printing.These ad...The global shift towards sustainable food systems has sparked innovations in food sources and production systems,including cell-based meat,plant-based food products,precision fermentation,and 3D food printing.These advancements pose regulatory challenges and opportunities,with China emerging as a critical player in adopting and regulating new food technologies.This review explores the international landscape of new food sources and production systems(NFPS),focusing on China’s role and regulatory approaches compared to global practices.Through this comparative analysis,we aim to contribute to the ongoing dialogue on food safety regulation,offering insights and recommendations for policymakers,industry stakeholders,and researchers engaged in the global food system’s evolution.This comprehensive overview underscores the dynamic nature of regulatory frameworks governing NFPS,highlighting the international efforts to ensure food safety,consumer protection,and the sustainable evolution of the food industry.展开更多
The hypothesis that some children with attention-deficit hyperactivity disorder(ADHD)may show sensitivity or allergic reactions to various food items has led to the development of the the few-foods(or oligoantigenic)d...The hypothesis that some children with attention-deficit hyperactivity disorder(ADHD)may show sensitivity or allergic reactions to various food items has led to the development of the the few-foods(or oligoantigenic)diet.The rationale of the diet is to eliminate certain foods from the diet in order to exclude potential allergens contained either naturally in food or in artificial ingredients with allergenic properties.The oligoantigenic diet attempts to identify individual foods to which a person might be sensitive.First,ADHD symptoms are monitored while multiple foods are excluded from the diet.Subsequently,if symptoms remit,foods are re-introduced,while observing the individual for the return of symptoms.An advantage of the oligoantigenic diet is that it can be tailored to the individual.A growing body of evidence suggests that behavioral symptoms of subgroups of children with ADHD may benefit from the elimination of certain foods.The effect sizes of an oligoantigenic diet regarding improvement of ADHD symptoms have been found to be medium to large.Available evidence suggests that the investigation of the role of food hypersensitivities in ADHD is a promising avenue worthy of further exploration.Further large-scale,randomized controlled studies including assessment of long-term outcome are therefore warranted.展开更多
Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods...Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.展开更多
Food allergy has become a global concern.Spleen tyrosine kinase(SYK)inhibitors are promising therapeutics against allergic disorders.In this study,a total of 300 natural phenolic compounds were firstly subjected to vi...Food allergy has become a global concern.Spleen tyrosine kinase(SYK)inhibitors are promising therapeutics against allergic disorders.In this study,a total of 300 natural phenolic compounds were firstly subjected to virtual screening.Sesamin and its metabolites,sesamin monocatechol(SC-1)and sesamin dicatechol(SC-2),were identified as potential SYK inhibitors,showing high binding affinity and inhibition efficiency towards SYK.Compared with R406(a traditional SYK inhibitor),sesamin,SC-1,and SC-2 had lower binding energy and inhibition constant(Ki)during molecular docking,exhibited higher bioavailability,safety,metabolism/clearance rate,and distribution uniformity ADMET predictions,and showed high stability in occupying the ATP-binding pocket of SYK during molecular dynamics simulations.In anti-dinitrophenyl-immunoglobulin E(Anti-DNP-Ig E)/dinitrophenyl-human serum albumin(DNP-HSA)-stimulated rat basophilic leukemia(RBL-2H3)cells,sesamin in the concentration range of 5-80μmol/L influenced significantly the degranulation and cytokine release,with 54.00%inhibition againstβ-hexosaminidase release and 58.45%decrease in histamine.In BALB/c mice,sesamin could ameliorate Anti-DNP-Ig E/DNP-HSA-induced passive cutaneous anaphylaxis(PCA)and ovalbumin(OVA)-induced active systemic anaphylaxis(ASA)reactions,reduce the levels of allergic mediators(immunoglobulins and pro-inflammatory cytokines),partially correct the imbalance of T helper(Th)cells differentiation in the spleen,and inhibit the phosphorylation of SYK and its downstream signaling proteins,including p38 mitogen-activated protein kinases(p38 MAPK),extracellular signalregulated kinases(ERK),and p65 nuclear factor-κB(p65 NF-κB)in the spleen.Thus,sesamin may be a safe and versatile SYK inhibitor that can alleviate Ig E-mediated food allergies.展开更多
Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects.They represent a natural and sustainable alternative to counteract the lar...Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects.They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life.Usually,the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory,technological,nutritional and functional properties.This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits.The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.展开更多
Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation techno...Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food sector.In addition,the health-promoting benefits of fermented foods are attracting increasingly attention.The microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health functionalities.Herein,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness foods.The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored.Major knowledge gaps and obstacles to fermented food production and market penetration are discussed.The importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted.展开更多
A large amount of free radicals can be generated in human body during metabolic process.These free radicals can result in oxidative stress and homeostasis imbalance,even some chronic diseases and cancers if they are n...A large amount of free radicals can be generated in human body during metabolic process.These free radicals can result in oxidative stress and homeostasis imbalance,even some chronic diseases and cancers if they are not promptly removed.Currently,many studies devote to exploring and utilizing natural antioxidants to remove excessive free radicals in human body,thus realizing the prevention and treatment of diseases.In the present study,the major species of natural antioxidants in foods that are benefit for the prevention and treatments of diseases have been summarized.Meanwhile,the research progress and future development have also been proposed.All of these studies,on the one hand,can provide a theoretical basis for the development of drugs and healthy foods;on the other hand,can offer novel development ideas for food industry,especially for food additive industry.展开更多
Food-microbiota-host interactions provide an overarching framework for understanding the function of the gut microbiota axis.Diet is a major modulator of gut microbiota.Plant-based foods are rich in phytochemicals;the...Food-microbiota-host interactions provide an overarching framework for understanding the function of the gut microbiota axis.Diet is a major modulator of gut microbiota.Plant-based foods are rich in phytochemicals;therefore,it is essential to assess such foods and elucidate the mechanisms underlying their action.In this review,we summarize the role of gut microbiota in the communication between the gut and the brain,liver,lung,kidney,and joints,as well as the role of the gut microbiota axis in diseases involving these organs.In addition,we assess the effects of phytochemicals from plant-based foods on the gut microbiota axis via different pathways.展开更多
Long-term postprandial hyperglycemia is a primary risk factor for developing chronic metabolic diseases such as obesity,type 2 diabetes,and cardiovascular disease.Chronic hyperglycemia induces the glycation of protein...Long-term postprandial hyperglycemia is a primary risk factor for developing chronic metabolic diseases such as obesity,type 2 diabetes,and cardiovascular disease.Chronic hyperglycemia induces the glycation of proteins,oxidative stress,inflammation and increases plasma insulin and lipid concentrations.Insulin resistance is the primary cause of postprandial excursions of blood glucose and lipids.Hyperglycemia can be treated by lowering dietary carbohydrates intake,digestion,and absorption.Various functional foods improve glucose metabolism by increasing insulin sensitivity and inhibitingα-glucosidase in the small intestine.Natural phytochemicals,especially active phenolics are good antioxidants and show anti-inflammatory action and regulate blood glucose.This review aimed to report on hypoglycemic properties of active phenolics from functional foods and their proposed anti-diabetic mechanisms.Nevertheless,further clinical trials are required to confirm the bioavailability,safety,and efficacy of phenolics,especially the dosage and duration of treatment,to avoid adverse effects and give better dietary recommendations.展开更多
In this paper,the background,principles,and main contents of the rules for the examination of production licenses of foods for special medical purposes are introduced.The contents including general rules,production si...In this paper,the background,principles,and main contents of the rules for the examination of production licenses of foods for special medical purposes are introduced.The contents including general rules,production sites,equipment facilities,equipment layout,technological process,personnel management,management system and supplementary rules are interpreted item by item.This study has important value and historical significance for promoting the development of Chinese enterprises and industries of foods for special medical purposes.展开更多
Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat,barley,rye etc.Celiac disease affects approximately one percent of people in the world and strict gluten-fr...Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat,barley,rye etc.Celiac disease affects approximately one percent of people in the world and strict gluten-free diet(GFD)for a lifetime is the only available treatment.As gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing food products,there is a strong need to develop gluten-free products that are nutritionally complete as well as economical.This review focuses on the special considerations during developing gluten-free products viz.,finding an alternate non-gluten source,ensuring nutrition and sensory quality characteristics,compliance with the regulatory guidelines,economics and product.展开更多
Parkinson’s disease (PD) is a slowly progressive neurodegenerative disorder with motor and non-motorsigns, which begins long before the diagnosis can be made. Pharmacotherapy with dopaminergic drugsis the mainstay of...Parkinson’s disease (PD) is a slowly progressive neurodegenerative disorder with motor and non-motorsigns, which begins long before the diagnosis can be made. Pharmacotherapy with dopaminergic drugsis the mainstay of PD therapy. There is no currently available cure or disease-modifying treatment. Dietand various foods have been proposed as possible risk factors for PD. Nutritional supplementation withomega-3 fatty acids, vitamin D, B vitamins, and coenzyme Q may have potential in the management ofPD. In addition, several strategies could possibly lead to the development of medical foods in PD. Forexample, ketogenic diets may have effects complementary to pharmacotherapy. Gut microbial dysbiosisand altered microbial metabolites found in PD may lead to chronic low-grade inflammation in gut andbrain. Interventions targeting gut microbiota, such as the supplementation of probiotics, may providenovel approaches to PD in regard to both symptomatic treatment and disease modification. High qualityrandomized controlled trials need to be conducted in order to evaluate whether these food-basedstrategies have symptomatic efficacy or the potential to delay the progression of PD.展开更多
This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many differ...This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food.展开更多
Alzheimer’s disease(AD)is the most prevalent cause of dementia worldwide.Treatments achieving a marked improvement in symptoms or preventing or delaying the progression of the disease are not available.Various diet-r...Alzheimer’s disease(AD)is the most prevalent cause of dementia worldwide.Treatments achieving a marked improvement in symptoms or preventing or delaying the progression of the disease are not available.Various diet-related risk factors for AD have been identified.Evidence for a protective effect of the Mediterranean diet on AD risk is inconclusive.Medical foods are designed to meet specific dietary needs for certain diseases.Improvements in symptomatology and regional brain atrophy in AD have been claimed for several medical foods,for example,those providing ketone bodies as alternative energy supply to neurons,those containing precursors believed to improve synaptic function,and those addressing oxidative stress related to memory loss.Many methodological shortcomings render the interpretation of the available findings of medical food trials in AD difficult.Optimal results of medical foods in AD may be expected when administered in presymptomatic or early stages of the disease.This requires the reliable identification of minimal neuropathological changes related to AD.The outcome measures currently used may not be able to detect subtle changes in cognition and function in early AD.Large-scale clinical studies using valid,sensitive,and reliable assessment tools are needed to establish the efficacy of medical foods in AD.展开更多
Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other f...Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other functional properties.This review emphasizes the most common traditional Vietnamese fermented foods and their beneficial indigenous bacteria having health-promoting effects.展开更多
Background： The role of wild foods in combating problems of food shortage is paramount. However, existin, approaches to combat food insecurity shock have generally focused on reducing vulnerability via increasing pro...Background： The role of wild foods in combating problems of food shortage is paramount. However, existin, approaches to combat food insecurity shock have generally focused on reducing vulnerability via increasing productivity of domesticated foods. In contrast, approaches that enhance resilience mainly through wild fooc sources have been less focused. This study examined the contribution of wild foods to household resilience to food insecurity in the green famine belt of Ethiopia. Methods： A cross-sectional survey of 220 households was conducted using a structured questionnaire, key informant interviews, and semi-participant observations. Factor analysis was run using SPSS to analyze data. Correlation analysis was used to examine the direction and strength of association between wild foods and the income and food access （IFA）, a latent proxy indicator of resilience. Cross-tabulation was also run to determine the proportion of households in each ethno〈ulture group under each resilience category. Results： The mean amount of wild foods obtained by households was 156.61 kg per household per annum. This was about 5 % and 9 % of, gross and, net food available from all sources respectively. Wild foods contributed well to household resilience as the factor loading （Factor2 = 0.467） was large enough and were significantly correlated with IFA （r-- 0.174）. Wild vegetables were the most collected and consumed type of wild foods constituting 52.4 % of total amount of wild foods. The total amount of wild foods was smaller than that of domesticated sources of food. The majority of households （38.6 %） reported ＂reduced source of wild foods＂ as a reason for this. Smaller proportion of the indigenous （11.2 %） than the non-indigenous （34.1%） ethno-culture group reported one or more reasons for their lower level of dependence on wild foods. Conclusion： From the study we concluded that wild foods had important contribution to households＇ resilience to food shortages and are likely to continue to contribute in the future, this being more to indigenous than non-indigenous ethno-culture group. Therefore, a resilience building policy that incorporates wild foods should be adopted, and research that aims at exploring their current status and future prospect are urgently required.展开更多
Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of...Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.展开更多
基金supported by the National Key Research and Development Program of China(2022YFF1102500)the Special Project of Central Guide to Local Science and Technology Development(Innovation platform construction for food green processing technology and intelligent equipment)(2022BGE247).
文摘The global shift towards sustainable food systems has sparked innovations in food sources and production systems,including cell-based meat,plant-based food products,precision fermentation,and 3D food printing.These advancements pose regulatory challenges and opportunities,with China emerging as a critical player in adopting and regulating new food technologies.This review explores the international landscape of new food sources and production systems(NFPS),focusing on China’s role and regulatory approaches compared to global practices.Through this comparative analysis,we aim to contribute to the ongoing dialogue on food safety regulation,offering insights and recommendations for policymakers,industry stakeholders,and researchers engaged in the global food system’s evolution.This comprehensive overview underscores the dynamic nature of regulatory frameworks governing NFPS,highlighting the international efforts to ensure food safety,consumer protection,and the sustainable evolution of the food industry.
文摘The hypothesis that some children with attention-deficit hyperactivity disorder(ADHD)may show sensitivity or allergic reactions to various food items has led to the development of the the few-foods(or oligoantigenic)diet.The rationale of the diet is to eliminate certain foods from the diet in order to exclude potential allergens contained either naturally in food or in artificial ingredients with allergenic properties.The oligoantigenic diet attempts to identify individual foods to which a person might be sensitive.First,ADHD symptoms are monitored while multiple foods are excluded from the diet.Subsequently,if symptoms remit,foods are re-introduced,while observing the individual for the return of symptoms.An advantage of the oligoantigenic diet is that it can be tailored to the individual.A growing body of evidence suggests that behavioral symptoms of subgroups of children with ADHD may benefit from the elimination of certain foods.The effect sizes of an oligoantigenic diet regarding improvement of ADHD symptoms have been found to be medium to large.Available evidence suggests that the investigation of the role of food hypersensitivities in ADHD is a promising avenue worthy of further exploration.Further large-scale,randomized controlled studies including assessment of long-term outcome are therefore warranted.
基金the financial support received from the Natural Science Foundation of China(32202202 and 31871735)。
文摘Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.
基金Incubation Program of Youth Innovation in Shandong ProvinceKey Research and Development Program of Shandong Province(2021TZXD007)。
文摘Food allergy has become a global concern.Spleen tyrosine kinase(SYK)inhibitors are promising therapeutics against allergic disorders.In this study,a total of 300 natural phenolic compounds were firstly subjected to virtual screening.Sesamin and its metabolites,sesamin monocatechol(SC-1)and sesamin dicatechol(SC-2),were identified as potential SYK inhibitors,showing high binding affinity and inhibition efficiency towards SYK.Compared with R406(a traditional SYK inhibitor),sesamin,SC-1,and SC-2 had lower binding energy and inhibition constant(Ki)during molecular docking,exhibited higher bioavailability,safety,metabolism/clearance rate,and distribution uniformity ADMET predictions,and showed high stability in occupying the ATP-binding pocket of SYK during molecular dynamics simulations.In anti-dinitrophenyl-immunoglobulin E(Anti-DNP-Ig E)/dinitrophenyl-human serum albumin(DNP-HSA)-stimulated rat basophilic leukemia(RBL-2H3)cells,sesamin in the concentration range of 5-80μmol/L influenced significantly the degranulation and cytokine release,with 54.00%inhibition againstβ-hexosaminidase release and 58.45%decrease in histamine.In BALB/c mice,sesamin could ameliorate Anti-DNP-Ig E/DNP-HSA-induced passive cutaneous anaphylaxis(PCA)and ovalbumin(OVA)-induced active systemic anaphylaxis(ASA)reactions,reduce the levels of allergic mediators(immunoglobulins and pro-inflammatory cytokines),partially correct the imbalance of T helper(Th)cells differentiation in the spleen,and inhibit the phosphorylation of SYK and its downstream signaling proteins,including p38 mitogen-activated protein kinases(p38 MAPK),extracellular signalregulated kinases(ERK),and p65 nuclear factor-κB(p65 NF-κB)in the spleen.Thus,sesamin may be a safe and versatile SYK inhibitor that can alleviate Ig E-mediated food allergies.
基金The present review was supported by the grant PICT-2017-4436 from Agencia Nacional de Promocion Cientifica y Tecnologica.
文摘Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects.They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life.Usually,the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory,technological,nutritional and functional properties.This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits.The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.
文摘Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food sector.In addition,the health-promoting benefits of fermented foods are attracting increasingly attention.The microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health functionalities.Herein,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness foods.The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored.Major knowledge gaps and obstacles to fermented food production and market penetration are discussed.The importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted.
文摘A large amount of free radicals can be generated in human body during metabolic process.These free radicals can result in oxidative stress and homeostasis imbalance,even some chronic diseases and cancers if they are not promptly removed.Currently,many studies devote to exploring and utilizing natural antioxidants to remove excessive free radicals in human body,thus realizing the prevention and treatment of diseases.In the present study,the major species of natural antioxidants in foods that are benefit for the prevention and treatments of diseases have been summarized.Meanwhile,the research progress and future development have also been proposed.All of these studies,on the one hand,can provide a theoretical basis for the development of drugs and healthy foods;on the other hand,can offer novel development ideas for food industry,especially for food additive industry.
基金supported by the National Key Research and Development Program(2021YFE0190100)National Natural Science Foundation of China(81760776,81874336)。
文摘Food-microbiota-host interactions provide an overarching framework for understanding the function of the gut microbiota axis.Diet is a major modulator of gut microbiota.Plant-based foods are rich in phytochemicals;therefore,it is essential to assess such foods and elucidate the mechanisms underlying their action.In this review,we summarize the role of gut microbiota in the communication between the gut and the brain,liver,lung,kidney,and joints,as well as the role of the gut microbiota axis in diseases involving these organs.In addition,we assess the effects of phytochemicals from plant-based foods on the gut microbiota axis via different pathways.
文摘Long-term postprandial hyperglycemia is a primary risk factor for developing chronic metabolic diseases such as obesity,type 2 diabetes,and cardiovascular disease.Chronic hyperglycemia induces the glycation of proteins,oxidative stress,inflammation and increases plasma insulin and lipid concentrations.Insulin resistance is the primary cause of postprandial excursions of blood glucose and lipids.Hyperglycemia can be treated by lowering dietary carbohydrates intake,digestion,and absorption.Various functional foods improve glucose metabolism by increasing insulin sensitivity and inhibitingα-glucosidase in the small intestine.Natural phytochemicals,especially active phenolics are good antioxidants and show anti-inflammatory action and regulate blood glucose.This review aimed to report on hypoglycemic properties of active phenolics from functional foods and their proposed anti-diabetic mechanisms.Nevertheless,further clinical trials are required to confirm the bioavailability,safety,and efficacy of phenolics,especially the dosage and duration of treatment,to avoid adverse effects and give better dietary recommendations.
基金The authors acknowledge the support from“National Key R&D Program of China”(Project No.2018YFC1603400).
文摘In this paper,the background,principles,and main contents of the rules for the examination of production licenses of foods for special medical purposes are introduced.The contents including general rules,production sites,equipment facilities,equipment layout,technological process,personnel management,management system and supplementary rules are interpreted item by item.This study has important value and historical significance for promoting the development of Chinese enterprises and industries of foods for special medical purposes.
文摘Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat,barley,rye etc.Celiac disease affects approximately one percent of people in the world and strict gluten-free diet(GFD)for a lifetime is the only available treatment.As gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing food products,there is a strong need to develop gluten-free products that are nutritionally complete as well as economical.This review focuses on the special considerations during developing gluten-free products viz.,finding an alternate non-gluten source,ensuring nutrition and sensory quality characteristics,compliance with the regulatory guidelines,economics and product.
文摘Parkinson’s disease (PD) is a slowly progressive neurodegenerative disorder with motor and non-motorsigns, which begins long before the diagnosis can be made. Pharmacotherapy with dopaminergic drugsis the mainstay of PD therapy. There is no currently available cure or disease-modifying treatment. Dietand various foods have been proposed as possible risk factors for PD. Nutritional supplementation withomega-3 fatty acids, vitamin D, B vitamins, and coenzyme Q may have potential in the management ofPD. In addition, several strategies could possibly lead to the development of medical foods in PD. Forexample, ketogenic diets may have effects complementary to pharmacotherapy. Gut microbial dysbiosisand altered microbial metabolites found in PD may lead to chronic low-grade inflammation in gut andbrain. Interventions targeting gut microbiota, such as the supplementation of probiotics, may providenovel approaches to PD in regard to both symptomatic treatment and disease modification. High qualityrandomized controlled trials need to be conducted in order to evaluate whether these food-basedstrategies have symptomatic efficacy or the potential to delay the progression of PD.
文摘This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food.
文摘Alzheimer’s disease(AD)is the most prevalent cause of dementia worldwide.Treatments achieving a marked improvement in symptoms or preventing or delaying the progression of the disease are not available.Various diet-related risk factors for AD have been identified.Evidence for a protective effect of the Mediterranean diet on AD risk is inconclusive.Medical foods are designed to meet specific dietary needs for certain diseases.Improvements in symptomatology and regional brain atrophy in AD have been claimed for several medical foods,for example,those providing ketone bodies as alternative energy supply to neurons,those containing precursors believed to improve synaptic function,and those addressing oxidative stress related to memory loss.Many methodological shortcomings render the interpretation of the available findings of medical food trials in AD difficult.Optimal results of medical foods in AD may be expected when administered in presymptomatic or early stages of the disease.This requires the reliable identification of minimal neuropathological changes related to AD.The outcome measures currently used may not be able to detect subtle changes in cognition and function in early AD.Large-scale clinical studies using valid,sensitive,and reliable assessment tools are needed to establish the efficacy of medical foods in AD.
文摘Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological,preservative,and organoleptic properties for food processing as well as other functional properties.This review emphasizes the most common traditional Vietnamese fermented foods and their beneficial indigenous bacteria having health-promoting effects.
文摘Background： The role of wild foods in combating problems of food shortage is paramount. However, existin, approaches to combat food insecurity shock have generally focused on reducing vulnerability via increasing productivity of domesticated foods. In contrast, approaches that enhance resilience mainly through wild fooc sources have been less focused. This study examined the contribution of wild foods to household resilience to food insecurity in the green famine belt of Ethiopia. Methods： A cross-sectional survey of 220 households was conducted using a structured questionnaire, key informant interviews, and semi-participant observations. Factor analysis was run using SPSS to analyze data. Correlation analysis was used to examine the direction and strength of association between wild foods and the income and food access （IFA）, a latent proxy indicator of resilience. Cross-tabulation was also run to determine the proportion of households in each ethno〈ulture group under each resilience category. Results： The mean amount of wild foods obtained by households was 156.61 kg per household per annum. This was about 5 % and 9 % of, gross and, net food available from all sources respectively. Wild foods contributed well to household resilience as the factor loading （Factor2 = 0.467） was large enough and were significantly correlated with IFA （r-- 0.174）. Wild vegetables were the most collected and consumed type of wild foods constituting 52.4 % of total amount of wild foods. The total amount of wild foods was smaller than that of domesticated sources of food. The majority of households （38.6 %） reported ＂reduced source of wild foods＂ as a reason for this. Smaller proportion of the indigenous （11.2 %） than the non-indigenous （34.1%） ethno-culture group reported one or more reasons for their lower level of dependence on wild foods. Conclusion： From the study we concluded that wild foods had important contribution to households＇ resilience to food shortages and are likely to continue to contribute in the future, this being more to indigenous than non-indigenous ethno-culture group. Therefore, a resilience building policy that incorporates wild foods should be adopted, and research that aims at exploring their current status and future prospect are urgently required.
文摘Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.
