Allergens from wheat and wheat products: A comprehensive review on allergy mechanisms and modifications.

Wheat is one of major human staple foods, contributing an important source of dietary protein. However, some people are allergic to wheat-based foods. They are accompanied by many symptoms, such as wheat dependent exercise induced anaphylaxis, atopic dermatitis, anaphylactic shock, which seriously affect the quality of life.

Synergistic modification of multi-frequency power ultrasound and rose polyphenols on physicochemical, structural and digestion behavior of high amylose corn starch.

This study investigated the synergistic modification of high amylose corn starch (HACS) using multi-frequency power ultrasound (MFPU) combined with edible rose polyphenols (ERP). The structural modulation mechanisms and digestibility improvement effects were systematically examined. The results demonstrated that MFPU significantly enhanced the binding efficiency between ERP and HACS, with optimal binding observed at 40/60 kHz (dual-frequency) and 20/40/60 kHz (tri-frequency) in the sequential working modes.

Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods.

Carbon dots perform a variety of functions when they are incorporated into active films synthesized from soy protein isolate/polyvinyl alcohol. The study examined the impact of varying concentrations of carbon dots on the structural, bioactive, and physicochemical properties of composite films. The addition of carbon dots improved the UV-blocking rate (up to 99.

Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS.

The properties, applications, and in vitro bioactivities of turmeric, turmeric essential oil (TEO), and turmeric essential oil by-products (TEO-BP) were evaluated using sensory analysis, gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose techniques. A total of 62 and 66 volatile organic compounds (VOCs), primarily terpenoids and sesquiterpenoids, were identified by GC-MS and GC-IMS, respectively. Distillation temperature, particularly at 90 °C, significantly influenced the color and organoleptic properties of TEO, with variations in VOC profiles driving these differences.

Program temperature-controlled drying: An effective way to improve the quality of hot-air dried shiitake mushrooms.

This study applied program temperature-controlled drying (PTCD) to optimize the hot-air drying process for shiitake mushrooms, adjusting the drying temperature based on activity changes of γ-glutamyl transpeptidase (γ-GTase) and cysteine sulfoxide lyase (C-S lyase). Compared with constant temperature drying, PTCD (ST_75 and ST_150) significantly enhanced the umami and aroma profiles and sulfur compounds, increasing the levels of key flavor compounds such as glutamic acid and 5'-GMP. Moreover, PTCD improved rehydration capacity (515.

Pro-Arg, The Potential Anti-Diabetes Peptide, Screened from Almond by In-Silico Analysis.

Insulin resistance was considered to be the most important clinical phenotype of type 2 diabetes (T2DM). Almond is a widely-consumed nut and long-term intake was beneficial to alleviating insulin resistance in patients with T2DM. Hence, screening of anti-diabetic peptides from almond proteins was feasible based on the effectiveness of peptides in the treatment of T2DM.

The influence of different flavor peptides on brain perception via scalp electroencephalogram and development of a taste model.

Traditional taste evaluation methods often rely on subjective assessments, introducing biases. To address this, we propose using electroencephalography (EEG) to explore the link between brain activity and taste perception. Our EEG analysis showed significant activity differences in specific brain regions, particularly at electrodes Pz, FT7, F7, and TP7, highlighting their role in taste signal processing.

Inhibitory Mechanism of Polyphenol Extracts from Multi-Frequency Power Ultrasound-Pretreated Rose Flower Against α-Glucosidase.

This paper explored the in vitro inhibitory mechanism of polyphenol-rich rose extracts (REs) from an edible rose flower against α-glucosidase using multispectral and molecular docking techniques. Results showed that REs had an inhibitory effect on α-Glu activity (IC of 1.96 μg/mL); specifically, the samples pretreated by tri-frequency ultrasound (20/40/60 kHz) exhibited a significantly ( < 0.

Effect of extraction methods of polysaccharides from Imai on digestion and fecal fermentation .

This study employed extraction methods, namely acid, alkaline, ultrasonic-assisted, hot-water, and dual enzyme-assisted extraction to extract polysaccharides from Imai (TMIPs), and investigated them for intestinal digestion and fecal fermentation . Furthermore, using fructo-oligosaccharide as a positive prebiotic control, the impact of these TMIPs as carbon sources on the growth of and in liquid culture was assessed. The results showed that all fractions transit through the gastrointestinal tract without degradation.

Ursolic Acid Ameliorates Alcoholic Liver Injury through Attenuating Oxidative Stress-Mediated Ferroptosis and Modulating Gut Microbiota.

Ursolic acid (UA), a triterpenoid found in plants, has many health benefits for liver function. However, understanding how UA intervenes in alcohol-induced ferroptosis remains unclear because of the lack of research. This study explored the protective effects of UA on alcohol-induced liver injury and further elucidated its mechanism of action.

Study on antihepatocellular carcinoma effect of 6-shogaol and curcumin through network-based pharmacological and cellular assay.

Background: Hepatocellular carcinoma currently has the third highest mortality rate in the world. Patients with hepatocellular carcinoma are on the rise and at a younger age, but research into the pharmacological effects of cancer is mostly single-component, and natural plant products can have additive or synergistic effects that can better amplify the effects of intervention in cancer.

Aim: To evaluate the synergistic therapeutic effects of 6-shogaol and curcumin against hepatocellular carcinoma line HepG2 cells.

The formation of volatiles in fruit wine process and its impact on wine quality.

Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different.

Terahertz Spectroscopic Identification of Roast Degree and Variety of Coffee Beans.

In this study, terahertz time-domain spectroscopy (THz-TDS) was proposed to identify coffee of three different varieties and three different roasting degrees of one variety. Principal component analysis (PCA) was applied to extract features from frequency-domain spectral data, and the extracted features were used for classification prediction through linear discrimination (LD), support vector machine (SVM), naive Bayes (NB), and k-nearest neighbors (KNN). The classification effect and misclassification of the model were analyzed via confusion matrix.

The substitution sites of hydroxyl and galloyl groups determine the inhibitory activity of human pancreatic α-amylase in twelve tea polyphenol monomers.

Tea polyphenols have been reported as potential α-amylase inhibitors. However, the quantitative structure-activity relationship (QSAR) between tea polyphenols and human pancreas α-amylase (HPA) is not well understood. Herein, the inhibitory effect of twelve tea polyphenol monomers on HPA was investigated in terms of inhibitory activity, as well as QSAR analysis and interaction mechanism.

Fabrication and 3D printing of Pickering emulsion gel based on by-products protein.

Pickering emulsion gel (PEG) stabilized by the protein extracted from the by-product of , combining with xanthan gum (XG), was formulated as 3D printing ink. Hydrogen bonds are formed in XG/protein hybrid particles. Afterwards, PEG was developed.

Preparation and characterization of 3D-printed antibacterial hydrogel with benzyl isothiocyanate.

Benzyl isothiocyanate (BITC) is an isothiocyanate of plant origin, especially the mustard family, which has good antibacterial properties. However, its applications are challenging due to its poor water solubility and chemical instability. We used food hydrocolloids, including xanthan gum, locust bean gum, konjac glucomannan, and carrageenan as three-dimensional (3D)-printing food ink base and successfully prepared 3D-printed BITC antibacterial hydrogel (BITC-XLKC-Gel).

Protocols for extraction and purification of rutin from leafy by-products of asparagus (Asparagus officinalis) and characterization of the purified product.

Valorization of asparagus leafy by-products as a potential source of rutin through selected extraction and purification protocols was investigated. Protocol resulting in the highest extraction yield was first selected. Crude extract was subject to purification via multiple liquid-liquid back extraction using ethanol, methanol or water as a solvent; selection of the most appropriate purification solvent was made based on rutin solubility.

Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action.

Due to the high sugar content of Mopan persimmon, which has an annual output of more than 0.5 million tons in China, it can be processed to make fruit wine. In this study, a strain of yeast screened from different persimmon samples was used for persimmon wine fermentation.

Study on R6-3 from Sayram Ketteki to prevent chronic unpredictable mild stress-induced depression in mice through the microbiota-gut-brain axis.

The prevention, mitigation and treatment of depression has become a global issue that needs to be solved urgently. Sayram Ketteki, a traditional natural fermented yoghurt from the region with the world's fourth highest life expectancy, has been known as the "longevity secret", whose longevity and anti-depression factors are speculated to come from its rich microorganisms. Therefore, for the first time, we systematically studied in depth the microbes of Sayram Ketteki, screened a new edible probiotic strain, R6-3, and explored its anti-depression effect in chronic unpredictable mild stress (CUMS)-induced depression in mice.

Three recombinant peroxidases as a degradation agent of aflatoxin M applied in milk and beer.

The aim of this work was to estimate the effects of three recombinant peroxidases (rPODs) on the degradation of aflatoxin M (AFM) in a model solution and were applied in milk and beer to study the AFM degradation. Besides, the contents of AFM in model solution, milk and beer were evaluated, and the kinetic parameters of rPODs were determined (Michaelis-Menten constant - K and maximal velocity - V). The optimized reaction conditions (The degradation was over 60 %) for these three rPODs in the model solution were, respectively as follows: pH were 9, 9, and 10; hydrogen peroxide concentrations were 60, 50, and 60 mmol/L; at an ionic strength of 75 mmol/L and reaction temperature of 30 °C with 1 mmol/L K or 1 mmol/L Na.

Photothermal and selective microbial inactivation behaviors of gluconamide-coated IR780 nanoparticles.

Photothermal therapy (PTT) is a promising alternative treatment for bacterial infection. In this study, a photothermal nanoparticle was prepared by encapsulating IR780 into N-octyl-D-gluconamide (GA). The photothermal nanoparticle (IR780-GA NP) was evenly suspended in water with an average particle size of 42.

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread.

Background: Chinese steamed bread (CSB) is a popular staple food in China with traditional ethnic characteristics. CSB with traditional starters has good flavor and texture but is unstable and requires a long preparation time. Therefore, it is necessary to analyze the traditional starters (ST) and their influence on the flavor and quality of steamed bread to meet people's requirements as a staple food.

Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review.

Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu is a popular fermented soybean curd and mainly manufactured in Asia, which has been consumed for thousands of years as an appetizer because of its attractive flavors.