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Colloidal nanoparticles (CNPs) are the main form of nutrients in soup products. Lamb soup has the efficacy of improving immunity, benefiting qi and tonifying the kidney. However, its immune mechanism remains unclear. In this study, BALB/c mice were constructed in normal control, prevention (P), model, cyclophosphamide immunodeficiency (CTX) and qi deficiency syndrome (QDS) groups. 18 mice were used for 7-d acclimitization and 5-d intraperitoneal injection modeling. After that, 3 mice were put to death to evaluate the modeling, and 15 mice were used for subsequent detection indicators. The less body weight, shorter exhaustion swimming time, lower organ index and lower plasma immunoglobulin content indicated that the CTX and QDS mouse models were successfully established. Results indicated that CNPs contributed to the weight gain as well as repaired the injury of the spleen and thymus in mice. Plasma immunity indices revealed that CNPs increased the immunoglobulin content of mice in the P, CTX, and QDS groups, thereby improving their immunity. Combined with metabolomics and KEGG database, GnRH, cAMP, Neurotrophin and PI3K-Akt signaling pathways were the key signaling pathways of lamb soup CNPs to enhance mice's immunity. This study aimed to provide a theoretical foundation for lamb soup to enhance immune function.
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http://dx.doi.org/10.1016/j.foodres.2025.116243 | DOI Listing |
Foods
April 2025
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Dried shrimp is a popular dietary ingredient that is often included in appetizer soups, stir-fry dishes, or other stews to improve the umami taste. The effects of adding dried shrimp on the sensory characteristics and taste components of sheep bone soup were investigated through sensory evaluation and untargeted approaches. The results of the single-factor and orthogonal experiments showed that the flavor qualities of sheep bone soup were optimal under the following conditions: 30% dried shrimp added, a 1:4.
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May 2025
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Colloidal nanoparticles (CNPs) are the main form of nutrients in soup products. Lamb soup has the efficacy of improving immunity, benefiting qi and tonifying the kidney. However, its immune mechanism remains unclear.
View Article and Find Full Text PDFFoods
March 2025
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
To investigate the formation of flavor compounds in sheep bone soup, E-nose, gas chromatograph (GC), and gas chromatography-mass spectrometry (GC-MS) were used to determine the changes in lipid oxidation, Maillard reaction, and volatile flavor compounds during the slow cooking process of 4 h. The thiobarbituric acid reactive substances (TBARS) value began to increase significantly ( < 0.05) after 2 h of cooking, reaching its peak in the third hour before significantly decreasing.
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January 2025
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Chem
June 2024
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address:
Colloidal nanoparticles (CNPs), as carriers of nutrients, naturally exist in food or form during cooking. In this study, the colloidal properties, structures, rheological properties, and chemical composition location of CNPs were analyzed during 15 min to 5 h lamb soup stewing. With the increasing stewing time, the particle size and absolute value of the zeta potential of CNPs increased, indicating that CNPs became more stable.
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