Cuticular wax plays a major role in the growth and storage of plant fruits.The cuticular wax coating,which covers the outermost layer of a fruit’s epidermal cells,is insoluble in water.Cuticular wax is mainly compose...Cuticular wax plays a major role in the growth and storage of plant fruits.The cuticular wax coating,which covers the outermost layer of a fruit’s epidermal cells,is insoluble in water.Cuticular wax is mainly composed of very long-chain fatty acids(VLCFAs);their derivatives,including esters,primary alcohols,secondary alcohols,aldehydes,and ketones;and triterpenoids.This complex mixture of lipids is probably biosynthesized in the epidermal cells of most plants and exuded onto the surface.Cuticular wax not only makes the fruit less susceptible to microbial infection but also reduces mechanical damage to the fruit,thereby maintaining the fruit’s commodity value.To date,research has mostly focused on the changes,function,and regulation of fruit wax before harvest,while ignoring the changes and functions of wax in fruit storage.This paper reviews on the composition,structure,and metabolic regulation of cuticular wax in fruits.It also focuses on postharvest factors affecting wax composition,such as storage temperature,relative humidity(RH),gas atmosphere,and as exogenous hormones;and the effects of wax on fruit postharvest quality,including water dispersion,fruit softening,physiological disorders,and disease resistance.These summaries may be of assistance in better understanding the changes in cuticular wax in postharvest fruit and the resulting effects on fruit quality.展开更多
Dietary flavonoids are abundant in natural plants and possess multiple pharmacological and nutritional activities.In this study,apigenin,luteolin,and baicalein were chosen to evaluate their anti-diabetic effect in hig...Dietary flavonoids are abundant in natural plants and possess multiple pharmacological and nutritional activities.In this study,apigenin,luteolin,and baicalein were chosen to evaluate their anti-diabetic effect in high-glucose and dexamethasone induced insulin-resistant(IR)HepG2 cells.All flavonoids improves the glucose consumption and glycogen synthesis abilities in IR-HepG2 cells via activating glucose transporter protein 4(GLUT4)and phosphor-glycogen synthase kinase(GSK-3β).These fl avonoids signifi cantly inhibited the production of reactive oxygen species(ROS)and advanced glycation end-products(AGEs),which were closely related to the suppression of the phosphorylation form of NF-κB and P65.The expression levels of insulin receptor substrate-1(IRS-1),insulin receptor substrate-2(IRS-2)and phosphatidylinositol 3-kinase(PI3K)/protein kinase B(Akt)pathway in IR-HepG2 cells were all partially activated by the fl avonoids,with variable effects.Furthermore,the intracellular metabolic conditions of the fl avonoids were also evaluated.展开更多
Soybeans are key components in vegetable beverage production,generating two by-products:soybean hulls and okara.For every ton of soybeans,50-80 kg of hulls and 120 kg of okara are produced,being often discarded or use...Soybeans are key components in vegetable beverage production,generating two by-products:soybean hulls and okara.For every ton of soybeans,50-80 kg of hulls and 120 kg of okara are produced,being often discarded or used in low-value applications like fertilizers or feed.This study aims at characterizing their biochemical and nutritional profiles to assess their potential reintroduction into the food chain.Both by-products have high levels of protein and dietary fiber,mainly insoluble.Okara and hulls predominantly contain oleic acid and linoleic acid,respectively.Seventeen phenolic compounds,mainly isoflavones,were identified,with genistein as the main compound.Hulls exhibit superior antioxidant activity compared to okara.Neither extract showed cytotoxicity or anti-inflammatory effects and exhibited limited antimicrobial activity.However,both demonstrate prebiotic potential,promoting beneficial gut bacteria growth.The results suggest that these by-products have significant potential as new ingredients for their protein,isoflavone,and fiber content,alongside prebiotic properties.展开更多
3D food printing is an emerging technology developed to facilitate the life of consumers and food enterprises.This technology allows to obtain any type of new foods according to our wishes.It is possible to develop a ...3D food printing is an emerging technology developed to facilitate the life of consumers and food enterprises.This technology allows to obtain any type of new foods according to our wishes.It is possible to develop a food with the exact nutritive value necessary for our body,with the most benefiting nutrients we want,or without any ingredients that we have an allergy,and even predict or personalize the taste,the color,the shape,and the size of a food.Therefore,3D food printing is considered a promising strategy for developing healthy foods.On the other hand,many foods enterprises release high amounts of waste from their processing activities.These wastes contain many bioactive ingredients such as polyphenols,carotenoids,vitamins,minerals,fibers,unsaturated fatty acids,among others,which have physiological and health benefits.Similarly,several bioactive compounds have been identified in algae.They can be extracted by conventional methods with solvents such as water,ethanol,methanol,chloroform,acetone,and many others,but with some limits like environmental contamination,human toxicity,and low extraction rate.For these reasons,it will be interesting to use emerging extraction technologies to recover bioactive compounds and use them in a 3D food printer to make functional foods that can bring a targeted health benefit to consumers.展开更多
The Camellia genus(Theaceae)comprises more than 200 species,including the most famous Camellia sinensis(L.)Kuntze,Camellia oleifera Abel,and Camellia japonica(L.).The commercial interest in these plants linked to thei...The Camellia genus(Theaceae)comprises more than 200 species,including the most famous Camellia sinensis(L.)Kuntze,Camellia oleifera Abel,and Camellia japonica(L.).The commercial interest in these plants linked to their seed fatty acid content increased in the last decades due to their quality and health-enhancing properties,which significantly depend on different aspects such as environmental conditions.Nowadays,the traditional extraction methods of fatty acids from camellias include mechanical press extraction and solvent extraction,which have a high environmental impact.Therefore,it is essential to develop extraction techniques to achieve the maximum lipid yield with the minimum environmental impact and cost.These innovative methods include enzymatic extraction,supercritical fluid extraction(SFE),microwave-assisted extraction(MAE)and ultrasound-assisted extraction(UAE).However,they are often limited to the laboratory or pilot scale due to economic or technical bottlenecks.This article aims to explore recent advances and innovations related to the extraction of fatty acids from Camellia.展开更多
基金This work was supported by the National Natural Science Foundation of China(31772042)Ramóny Cajal grant(RYC2020-030365-I)+1 种基金Xunta de Galicia for supporting the program(Excelencia-ED431F2022/01)the Key Research&Development Program of Zhejiang Province(2021C02015).
文摘Cuticular wax plays a major role in the growth and storage of plant fruits.The cuticular wax coating,which covers the outermost layer of a fruit’s epidermal cells,is insoluble in water.Cuticular wax is mainly composed of very long-chain fatty acids(VLCFAs);their derivatives,including esters,primary alcohols,secondary alcohols,aldehydes,and ketones;and triterpenoids.This complex mixture of lipids is probably biosynthesized in the epidermal cells of most plants and exuded onto the surface.Cuticular wax not only makes the fruit less susceptible to microbial infection but also reduces mechanical damage to the fruit,thereby maintaining the fruit’s commodity value.To date,research has mostly focused on the changes,function,and regulation of fruit wax before harvest,while ignoring the changes and functions of wax in fruit storage.This paper reviews on the composition,structure,and metabolic regulation of cuticular wax in fruits.It also focuses on postharvest factors affecting wax composition,such as storage temperature,relative humidity(RH),gas atmosphere,and as exogenous hormones;and the effects of wax on fruit postharvest quality,including water dispersion,fruit softening,physiological disorders,and disease resistance.These summaries may be of assistance in better understanding the changes in cuticular wax in postharvest fruit and the resulting effects on fruit quality.
基金supported by National Natural Science Foundation of China(32072212)Multi-Year Research Grant of University of Macao(MYRG2018-00169-ICMS)+5 种基金Science and Technology Development Fund of Macao(FDCT)(0098/2020/A)MICINN supporting the Ramón y Cajal grant for M.A.Prieto(RYC-201722891)Jianbo Xiao(RYC2020-030365-I)Xunta de Galicia supporting the Axudas Conecta Peme,the IN852A 2018/58 Neuro Food Project,the program EXCELENCIA-ED431F 2020/12the pre-doctoral grants of P.García-Oliveira(ED481A-2019/295)to Ibero-American Program on Science and Technology(CYTED-AQUA-CIBUS,P317RT0003).
文摘Dietary flavonoids are abundant in natural plants and possess multiple pharmacological and nutritional activities.In this study,apigenin,luteolin,and baicalein were chosen to evaluate their anti-diabetic effect in high-glucose and dexamethasone induced insulin-resistant(IR)HepG2 cells.All flavonoids improves the glucose consumption and glycogen synthesis abilities in IR-HepG2 cells via activating glucose transporter protein 4(GLUT4)and phosphor-glycogen synthase kinase(GSK-3β).These fl avonoids signifi cantly inhibited the production of reactive oxygen species(ROS)and advanced glycation end-products(AGEs),which were closely related to the suppression of the phosphorylation form of NF-κB and P65.The expression levels of insulin receptor substrate-1(IRS-1),insulin receptor substrate-2(IRS-2)and phosphatidylinositol 3-kinase(PI3K)/protein kinase B(Akt)pathway in IR-HepG2 cells were all partially activated by the fl avonoids,with variable effects.Furthermore,the intracellular metabolic conditions of the fl avonoids were also evaluated.
基金supported by national funds through FCT/MCTES(PIDDAC):CIMO,UIDB/00690/2020(DOI:10.54499/UIDB/00690/2020)and UIDP/00690/2020(DOI:10.54499/UIDP/00690/2020)SusTEC,LA/P/0007/2020(DOI:10.54499/LA/P/0007/2020)+4 种基金national funding by FCT,P.I.,through the institutional and individual scientific employment program-contract for L.Barros(CEECINST,DOI:10.54499/CEECINST/00107/2021/CP2793/CT0002)R.Calhelha contracts,respectivelyresearch contract of T.Finimundy(VIIAFOOD project no.C644929456-00000040)T.C.S.P.Pires(VIIA-FOOD project no.C644929456-00000040)Rafael Mascoloti Spréa(2020.08092.BD).
文摘Soybeans are key components in vegetable beverage production,generating two by-products:soybean hulls and okara.For every ton of soybeans,50-80 kg of hulls and 120 kg of okara are produced,being often discarded or used in low-value applications like fertilizers or feed.This study aims at characterizing their biochemical and nutritional profiles to assess their potential reintroduction into the food chain.Both by-products have high levels of protein and dietary fiber,mainly insoluble.Okara and hulls predominantly contain oleic acid and linoleic acid,respectively.Seventeen phenolic compounds,mainly isoflavones,were identified,with genistein as the main compound.Hulls exhibit superior antioxidant activity compared to okara.Neither extract showed cytotoxicity or anti-inflammatory effects and exhibited limited antimicrobial activity.However,both demonstrate prebiotic potential,promoting beneficial gut bacteria growth.The results suggest that these by-products have significant potential as new ingredients for their protein,isoflavone,and fiber content,alongside prebiotic properties.
文摘3D food printing is an emerging technology developed to facilitate the life of consumers and food enterprises.This technology allows to obtain any type of new foods according to our wishes.It is possible to develop a food with the exact nutritive value necessary for our body,with the most benefiting nutrients we want,or without any ingredients that we have an allergy,and even predict or personalize the taste,the color,the shape,and the size of a food.Therefore,3D food printing is considered a promising strategy for developing healthy foods.On the other hand,many foods enterprises release high amounts of waste from their processing activities.These wastes contain many bioactive ingredients such as polyphenols,carotenoids,vitamins,minerals,fibers,unsaturated fatty acids,among others,which have physiological and health benefits.Similarly,several bioactive compounds have been identified in algae.They can be extracted by conventional methods with solvents such as water,ethanol,methanol,chloroform,acetone,and many others,but with some limits like environmental contamination,human toxicity,and low extraction rate.For these reasons,it will be interesting to use emerging extraction technologies to recover bioactive compounds and use them in a 3D food printer to make functional foods that can bring a targeted health benefit to consumers.
基金supported by MICINN supporting the Ram´on y Cajal grant for M.A.Prieto(RYC-2017-22891)by Xunta de Galicia for supporting the pre-doctoral grant of M.Carpena(ED481A 2021/313)Funding for open access charge:Universidade de Vigo/CISUG.
文摘The Camellia genus(Theaceae)comprises more than 200 species,including the most famous Camellia sinensis(L.)Kuntze,Camellia oleifera Abel,and Camellia japonica(L.).The commercial interest in these plants linked to their seed fatty acid content increased in the last decades due to their quality and health-enhancing properties,which significantly depend on different aspects such as environmental conditions.Nowadays,the traditional extraction methods of fatty acids from camellias include mechanical press extraction and solvent extraction,which have a high environmental impact.Therefore,it is essential to develop extraction techniques to achieve the maximum lipid yield with the minimum environmental impact and cost.These innovative methods include enzymatic extraction,supercritical fluid extraction(SFE),microwave-assisted extraction(MAE)and ultrasound-assisted extraction(UAE).However,they are often limited to the laboratory or pilot scale due to economic or technical bottlenecks.This article aims to explore recent advances and innovations related to the extraction of fatty acids from Camellia.
