Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative productio...Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative production of healthier,safer,and high-quality functional foods which are perishable or semi-perishable in nature.Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products,preventing contamination,and production of enhanced food quality.This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing,packaging,security,and storage.Applications of nanotechnologies enhance the food bioavailability,taste,texture,and consistency,achieved through modification of particle size,possible cluster formation,and surface charge of food nanomaterials.In addition,the nanodelivery-mediated nutraceuticals,synergistic action of nanomaterials in food protection,and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.展开更多
We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijin...We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest展开更多
We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijin...We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest scientific results in food science,nutriology,展开更多
Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raise...Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raises growing interest due to their high stability,internal pressure,and an enormous surface-to-volume ratio.Also,they can increase surface area,alter the physicochemical characteristics of the medium,and facilitate mass transfer.Along with their size and stability,air,nitrogen,and carbon dioxide,NBs are widely recognized for their significance in food processing.The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory.In this review,fundamental properties,and several generation methods of NBs have been described along with their mechanism.Moreover,NBs generation methods can produce fine and undeviating gas diffusion characteristics,which can be used to control the uniformity and textural qualities of various creamy and gel-based foods.Thus,we also described the possible applications of NBs along with their mechanism of action in extraction,freezing,foams,and film formation.The ability of NBs to impart health benefits makes them new,improved,and environmentally safe green techniques.展开更多
Herein,a reusable and portable surface-enhanced Raman spectroscopy(SERS)sandpaper was successfully synthesized for the sensitive detection of S-fenvalerate in foods.Commercial sandpapers were decorated with Ag@SiO2@Au...Herein,a reusable and portable surface-enhanced Raman spectroscopy(SERS)sandpaper was successfully synthesized for the sensitive detection of S-fenvalerate in foods.Commercial sandpapers were decorated with Ag@SiO2@Au nanoarrays via a liquid-liquid interface self-assembly method.The capacity of sandpaper to float directly on the cyclohexane-water interface allows nanoarrays to be formed directly on it,thereby minimizing stacking issues typically associated with nanoarray assemblies and significantly enhancing the sensitivity of S-fenvalerate detection.Moreover,the SERS sandpaper was reusable and portable due to its strong adhesion of the nanoarrays.Under optimized testing conditions,the developed SERS sandpaper method was capable of detecting S-fenvalerate,demonstrating a strong linear response within a concentration range of 10^(–7)–10^(3)μmol/L,with a limit of detection of 1.92×10^(−8)μmol/L.The analysis of spiked food samples containing S-fenvalerate using the developed SERS sandpaper afforded excellent recoveries(92.2%−109.7%).Additionally,the SERS sandpaper was successfully applied to quantify S-fenvalerate in real food samples,with results consistent with analyses conducted using gas chromatography.展开更多
Delivery carriers serve as a highly efficient approach for precision nutrition and medicine;however,artificial delivery carriers are prone to triggering the immune response and have the disadvantages of poor stability...Delivery carriers serve as a highly efficient approach for precision nutrition and medicine;however,artificial delivery carriers are prone to triggering the immune response and have the disadvantages of poor stability and low bioavailability.Extracellular vesicles(EVs),nucleus-free biological particles composed of phospholipid bilayers secreted by living cells,are a new generation of targeted delivery carriers.In recent years,an increasing number of species have been reported to contain EVs.Among them,food-derived extracellular vesicles(FDEVs)show outstanding comprehensive properties.FDEVs are considered to have great application potential due to their wide range of sources,high yields,absence of human pathogenic pathogens,and ethical concerns.In this review,the preparation,nomenclature,physicochemical characteristics,and preservation methods of FDEVs are discussed,as well as their potential protein markers,bioactivities,and applications as novel targeted delivery carriers of FDEVs from animals,plants,and microorganisms.We also summarized the adverse consequences of FDEVs in current studies,and put forward the problems and challenges in the process of FDEVs research and commercialization.In short,the importance of FDEVs has been highlighted,and FDEVs have good application prospects as a new class of targeted delivery carriers.The current problems should be paid attention to and actively solved.展开更多
The diseases caused by disorders in glucose and lipid metabolism have become one of the prevalent health issues,posing a serious threat to human health.Previous studies have shown that food-derived polysaccharides hav...The diseases caused by disorders in glucose and lipid metabolism have become one of the prevalent health issues,posing a serious threat to human health.Previous studies have shown that food-derived polysaccharides have a certain intervention effect on disorders in glucose and lipid metabolism.This article reviewed the structure-function relationship of food-derived polysaccharides and elucidated their role in regulating glucose and lipid metabolism.Some new evidence suggests that secondary metabolites such as short-chain fatty acids,secondary bile acids,and lipopolysaccharide act as signaling molecules,activating pathways related to glucose and lipid metabolism,alleviating oxidative stress,inhibiting inflammation in the body,and regulating the homeostasis of glucose and lipid metabolism.These results indicated that food-derived polysaccharides have a positive impact on the regulation of glucose and lipid metabolism by improving the gut microbiota environment.On the other hand,gut microbiota disturbance can affect the host’s health through the gut-liver,gut-brain and gut-adipose tissue axes.Therefore,it is speculated that food-derived polysaccharides may intervene in glucose and lipid metabolism through the inter-organ crosstalk between gut,liver,adipose tissue,and nervous system.This essay provides a theoretical basis for the development and utilization of food-derived polysaccharides as prebiotics in intervening disorders in glucose and lipid metabolism.展开更多
Foodborne bacteria produce biofilms and their viable but non-culturable(VBNC)formation,can affect food quality and safety.Studies have shown that these characteristics are regulated by the bacterial quorum sensing(QS)...Foodborne bacteria produce biofilms and their viable but non-culturable(VBNC)formation,can affect food quality and safety.Studies have shown that these characteristics are regulated by the bacterial quorum sensing(QS)system.Quenching the QS system of foodborne bacteria and blocking the expression of the corresponding genes may be an effective way to improve food quality and safety.Therefore,this article reviews the QS systems for foodborne bacteria,the regulatory mechanisms of QS systems in biofilm and VBNC formation and resuscitation,the research progress on quorum sensing inhibitors(QSIs)for Gram-negative and Gram-positive bacteria,and introduces QSIs from various sources.In addition,we have also summarized the current research issues on QS regulation of biofilms and VBNC formation.The systematic study of the QS phenomenon of foodborne bacteria in practical situations,the mechanism of bacterial QS cooperation-cheating,the screening of novel and highly active QSIs,the combination of QSIs and other technologies to improve their bioavailability,and the regulatory network between biofilm and VBNC formation and resuscitation are research directions that need to be paid attention to in the future.展开更多
Artificial Intelligence(AI)has the potential to dramatically change the field of healthcare and nutrition by imitating human cognitive processes.This field involves smart machine-based applications,such as Machine Lea...Artificial Intelligence(AI)has the potential to dramatically change the field of healthcare and nutrition by imitating human cognitive processes.This field involves smart machine-based applications,such as Machine Learning(ML),neural networks,and natural language processing to tackle and solve various issues.The current study’s purpose is to highlight specific AI-based applications that are currently being employed in the fields of nutrition and healthcare.The published data from various search engines,such as PubMed/Medline,Google Scholar,Scopus,Web of Science,and Science Direct,were used for col-lecting the relevant data.The study depicts that there are several AI-based approaches and methods available for by improv-ing diagnosis and treatment,lowering costs,and increasing access to healthcare facilities.Although AI cannot replace the personal touch,empathy,and emotional support provided by healthcare professionals.These approach assistances expanding rapidly are of great use.However,it is crucial to be careful and make sure that moral considerations are given top priority.展开更多
The forming and establishment of rather new fields in the science is a normal process,carried out dominantly by 2 ways:differentiation and integration.This fact of development is typical for food physics,as well.The p...The forming and establishment of rather new fields in the science is a normal process,carried out dominantly by 2 ways:differentiation and integration.This fact of development is typical for food physics,as well.The paper deals with the following topics:(1)food physics as an interdisciplinary science;(2)help for nutrition science from side of food physics;(3)development trends of food physics(Quo Vadis Cibus Physicorum?);(4)is it true,that without high level of knowledge in physics the food engineers cannot fulfill the expectations of modern food processing technologies?展开更多
With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-leng...With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.展开更多
The potential of a plant sterol food supplement(PS-FS)in addressing intestinal inflammation in vivo and in vitro was evaluated.As in vivo model,C57BL/6J mice were exposed to1.5%dextran sulfate sodium in three 5-day pe...The potential of a plant sterol food supplement(PS-FS)in addressing intestinal inflammation in vivo and in vitro was evaluated.As in vivo model,C57BL/6J mice were exposed to1.5%dextran sulfate sodium in three 5-day periods,with 10-day rest intervals in between,daily reciving PS-FS(35 mg PS/kg body weight).The in vitro approach involved a bi-cameral system with 8-day-differentiated Caco-2(apical)and RAW264.7 cells(basolateral).The bioaccessible fraction of PS-FS,obtained after INFOGEST 2.0 simulated gastrointestinal digestion,was added to the apical part(90 min),followed by stimulation with lipopolysaccharide(1μg/mL,24 h).PS-FS alleviated rectal bleeding and rebalanced pro-(tumor necrosis factorα,interleukin(IL)-6,and IL-8)and anti-inflammatory cytokines(IL-10).Additionally,PS-FS ameliorated histopathological damage and enhancing occludin expression.A reduction in oxidative stress was evidenced by decreased myeloperoxidase activity and reactive oxygen species production.The anti-inflammatory mechanism included suppressing cyclooxygenase 2 expression,reducing prostaglandin E_(2) production,and inhibiting the phosphorylation and nuclear translocation of the nuclear factor kB p65 subunit.This study reveals the potential of PS-FS as a therapeutic intervention for colitis.The alignment between in vivo and in vitro outcomes substantiates the appropriateness of the co-culture model to evaluate the anti-inflammatory activity of foods.展开更多
Fibrillization endows food proteins with anisotropic nanostructures,significantly enhancing their functional properties.The resultant food protein fibrils(FPFs)have garnered attention for their diverse applications ac...Fibrillization endows food proteins with anisotropic nanostructures,significantly enhancing their functional properties.The resultant food protein fibrils(FPFs)have garnered attention for their diverse applications across the food industry.However,the full potential of FPFs is hindered by inherent challenges,particularly their limited stability.This review critically examines the formation of FPFs in food processing,the new protein sources,and on the modification strategies of FPFs,thereby unlocking new avenues for FPF utilization in food processing.In particular,the strategies during and after fibrillization are highlighted.The first strategy is to modify the structure and function of protein fibrils by influencing fibrillization,such as through pretreatment,incubation conditions,nuclei induction,and ingredient interactions.The second strategy is to modify the mature FPFs by regulating their properties and interactions with other components.The review also discusses the potential applications and challenges of FPFs in food systems,such as food preservation,functional food design,and novel delivery carriers.展开更多
Food allergy(FA) is an aberrant immune response triggered by the ingestion of a food antigen.Ovalbumin(OVA)-sensitized and challenged BALB/c mice were orally administered heat-killed(HK)-Lactobacillus paracasei JY56.I...Food allergy(FA) is an aberrant immune response triggered by the ingestion of a food antigen.Ovalbumin(OVA)-sensitized and challenged BALB/c mice were orally administered heat-killed(HK)-Lactobacillus paracasei JY56.In this work,HK-L.paracasei JY56 alleviated the FA-induced decrease in body weight and rectal temperature and reduced the allergy score.Serum analysis showed that HK-L.paracasei JY56 reduced the levels of specific antibodies(OVA-specific Immunoglobulin E(sIgE) and OVA-specific Immunoglobulin G(sIgG)) and allergic mediators(histamine and mast cell protease) in FA mice.In addition,HK-L.paracasei JY56 also could alleviate OVA-induced FA by suppressing T helper(Th)2 and Th17-type immune responses,which was evidenced by the regulation of splenic lymphocyte subpopulations and associated cytokine secretion.Moreover,jejunal histological analysis and intestinal barrier function related gene expression measurement were performed to verify the intestinal barrier repair of HK-L.paracasei JY56.Meanwhile,the TLR4/NF-κB inflammatory pathway activation was inhibited by HK-L.paracasei JY56 at gene and protein levels.Finally,HK-L.paracasei JY56 was performed to modulate the gut microbiota structure and increase the levels of short-chain fatty acids.In conclusion,HK-L.paracasei JY56 could alleviate OVA-induced FA in multiple ways,and this study provides a theoretical basis for the application of inactivated probiotics in functional foods for FA.展开更多
With the development of globalization,international communication in the food industry has become increasingly frequent.Mastering English skills related to the food profession can help students communicate effectively...With the development of globalization,international communication in the food industry has become increasingly frequent.Mastering English skills related to the food profession can help students communicate effectively with international peers,enhance their adaptability in international enterprises,and boost their employment competitiveness,thereby expanding career development opportunities.The food professional English course is a mandatory subject set by universities to cultivate high-quality talents in the food field,enabling students to better understand the food cultures and consumption habits of different countries and regions.Furthermore,mastering relevant English skills allows students to access cutting-edge food science research techniques and the latest scientific achievements,promoting innovation in research levels.To enhance the cultivation of English skills and comprehensive qualities among food professionals,which will have a profound impact on their future learning,research,and career development,this article primarily analyzes the teaching reform pathways for food professional English courses under the new conditions of globalization and artificial intelligence.It was hoped that the viewpoints presented in this article can provide relevant guidance for the improvement and enhancement of food professional English courses.展开更多
Cadmium accumulation in seafood has become a major concern for human health.Recently,there has been an increasing focus on the potential risks associated with food-borne fluorescent carbon dots(CDs)that are formed dur...Cadmium accumulation in seafood has become a major concern for human health.Recently,there has been an increasing focus on the potential risks associated with food-borne fluorescent carbon dots(CDs)that are formed during the thermal processing of seafood.The co-occurrence of cadmium and CDs from cooked seafood become a common phenomenon and co-exposure of them to human has been an inevitable route during long-term seafood consuming.In addition,it has been widely recognized that CDs can be used as nanocarriers for metal ion chelation for their transport into organisms,thereby,they could influence the bioavailability of metal ion.While there have been numerous studies on the toxic effects of cadmium or CDs,none have explored the combined toxicity of food-borne CDs from clams(CCDs)and Cd^(2+).In this study,we investigated the single or co-exposure(combined exposure)of Cd^(2+)and CCDs on PC12 cells to investigate the combined toxicity of them.Our analysis of cell viability revealed that CCDs significantly augmented the cytotoxicity induced by Cd^(2+).More in-depth metabolomics and lipidomics investigation indicated that the combined exposure of Cd^(2+)and CCDs led to significant metabolic disorders,causing an antagonistic effect on energy metabolism,and a synergistic effect on amino acids and lipids metabolism.The disturbance in metabolomics and lipidomics was further supported by the disruption of mitochondrial membrane potential and the accumulation of reactive oxygen species following co-exposure.These findings provide new evidence that support the enhanced cytotoxicity of Cd^(2+)by the CCDs derived from the thermal processing of clams.This study also declares the necessary that prioritize the investigation of the potential impact of other thermal processing hazards originating from heat-processed foods on the toxicity of heavy metal ions.展开更多
In order to ensure food safety,controlling foodborne pathogen contamination is of utmost importance.Growing apprehensions regarding the safety of synthetic antimicrobials,due to their adverse health effects,have promp...In order to ensure food safety,controlling foodborne pathogen contamination is of utmost importance.Growing apprehensions regarding the safety of synthetic antimicrobials,due to their adverse health effects,have prompted a search for alternative options.Plant natural products(PNPs)with antimicrobial activity are being explored as a viable alternative.Among the various antimicrobial natural products studied,plant essential oils,plant flavonoids,plant polyphenols,plant polysaccharides,and plant antimicrobial peptides have been identified as potential candidates.PNPs demonstrate a diverse array of antimicrobial mechanisms,encompassing cell wall and membrane damage,interference with genetic replication,disruption of energy metabolism,and induction of oxidative stress at the single-cell level,as well as inhibition of biofilm formation and quorum sensing at the population level.Certain PNPs have been harnessed as natural antimicrobial agents for the food preservation.The utilization of encapsulation technology proves to be an effective strategy in protecting PNPs,thereby ensuring good antimicrobial efficacy,enhanced dispersibility,and controlled release within food products.The utilization of nanoemulsions,nanoliposomes,edible packaging,electrospun nanofibers,and microcapsules formed by encapsulation has enriched the ways in which PNPs can be applied in food preservation.Although PNPs have great potential in food preservation,their widespread application in the food industry is currently constrained by factors such as production costs,safety concerns,and legal considerations.Chemical synthesis and biosynthesis pathways offer viable strategies for reducing the cost of producing PNPs,and ongoing efforts to assess safety and improve regulatory frameworks are likely to facilitate the broader adoption of PNPs in food preservation practices.This article provides an overview of the main types of PNPs with antimicrobial activity and their properties,focusing on their mechanisms of action.Additionally,it summarizes the use of PNPs in food preservation and discusses the characteristics and applications of different encapsulation technologies.Lastly,the paper briefly analyzes current limitations and proposes potential future trends for this field.展开更多
The novel identified receptor,GPR103,now renamed QRFPR(also referred to as SP9155 or AQ27),is the endogenous receptor for the neuropeptide QRFP(also referred to as 26RFa).The distribution pattern,structure,and biologi...The novel identified receptor,GPR103,now renamed QRFPR(also referred to as SP9155 or AQ27),is the endogenous receptor for the neuropeptide QRFP(also referred to as 26RFa).The distribution pattern,structure,and biological actions,such as feeding behavior,bone formation,and hormone secretion of QRFPR have been largely described in chordate species,while no research on QRFPR has been reported in non-chordate species.Here,the first non-chordates QRFP-like peptide receptor gene in the cephalopod Sepiella japonica(Sj_QRFPLR)was identified and characterized.Evidence from multiple alignments,phylogenetic analysis,and in vitro subcellular localization analysis indicated that Sj_QRFPLR is a class A GPCR and it belongs to the QRFPR family.Meanwhile,QRFPR is likely to be structurally conserved in cephalopod species.In situ hybridization and RT-PCR data revealed a widespread distribution pattern of Sj_QRFPLR in multiple function lobes of the female brain and numerous peripheral tissues in both male and female cuttlefish.Subsequently,a food deprivation and refeeding experiment showed that Sj_QRFPLR is likely to stimulate food intake in cuttlefish.Additionally,a possible link between Sj_QRFPLR and immune response was briefly detected in cuttlefish.The results will contribute to our understanding of QRFPR in the cephalopod as well as the peptidergic regulation of the QRFP/QRFPR system in non-chordates.展开更多
In this work,a highly sensitive electrochemical sensor based on Zn-doped copper gallium oxide@ordered mesoporous carbon(Zn-CuGaO_(2)@CMK-3)for signal amplification was successfully developed for the simultaneous detec...In this work,a highly sensitive electrochemical sensor based on Zn-doped copper gallium oxide@ordered mesoporous carbon(Zn-CuGaO_(2)@CMK-3)for signal amplification was successfully developed for the simultaneous detection of sunset yellow(SY)and tartrazine(TZ)in foods.Compared with CuGaO_(2)@CMK-3,Zn-CuGaO_(2)@CMK-3 offered enhanced conductivity and catalytic properties owing to the improved carrier density,which was beneficial to the electrooxidation of SY and TZ.Under the optimal testing conditions,the constructed Zn-CuGaO_(2)@CMK-3/GCE sensor offered a wide linear concentration range(0.25-100.00μmol/L)for the detection of both SY and TZ.The limits of detection for SY and TZ were 0.044 and 0.059μmol/L,respectively.Recovery experiments were performed in milk,white vinegar and biscuit samples,yielding satisfactory recoveries(82.70%-114.80%).Furthermore,the sensor was successfully applied to the determination of the SY and TZ residues in two kinds of carbonated drinks,and the results were nearly consistent with those detected by the high performance liquid chromatography(HPLC)method(P>0.05).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
基金funded by National Key R&D Program of China (2018YFC1706200)National Natural Science Fund of China (31571735,81522049)+4 种基金Shanghai Science and Technology Committee Project(17JC1404300)Zhejiang Provincial Ten Thousands Program for Leading Talents of Science and Technology Innovation (2018R52050)Zhejiang Provincial Program for the Cultivation of High-level Innovative Health talents,TCM Foundation for Distinguished Young Talents of Zhejiang Province (2020ZQ014)Project of Zhejiang Chinese Medical University (2019ZR15)Opening project of Zhejiang provincial preponderant and characteristic subject of Key University (Traditional Chinese Pharmacology),Zhejiang Chinese Medical University (ZYAOX2018004,ZYAOX2018019)
文摘Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative production of healthier,safer,and high-quality functional foods which are perishable or semi-perishable in nature.Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products,preventing contamination,and production of enhanced food quality.This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing,packaging,security,and storage.Applications of nanotechnologies enhance the food bioavailability,taste,texture,and consistency,achieved through modification of particle size,possible cluster formation,and surface charge of food nanomaterials.In addition,the nanodelivery-mediated nutraceuticals,synergistic action of nanomaterials in food protection,and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.
文摘We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest
文摘We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest scientific results in food science,nutriology,
基金This work was financially supported by the National Key Research and Development Program of China,China(2022YFD2100100)National Natural Science Foundation of China,China(32272776+5 种基金32001748)Natural Science Foundation of Ningbo,China(202003N4311)Zhejiang Public Welfare Technology Application Research Project,China(LGN21C200018)Key Research and Development Program of Zhejiang Province(2022C02033,2021C02014)China and 72nd Postdoctoral Foundation(2022M713423)Young Elite Scientists Sponsorship Program by CAST(2022QNRC001)。
文摘Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raises growing interest due to their high stability,internal pressure,and an enormous surface-to-volume ratio.Also,they can increase surface area,alter the physicochemical characteristics of the medium,and facilitate mass transfer.Along with their size and stability,air,nitrogen,and carbon dioxide,NBs are widely recognized for their significance in food processing.The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory.In this review,fundamental properties,and several generation methods of NBs have been described along with their mechanism.Moreover,NBs generation methods can produce fine and undeviating gas diffusion characteristics,which can be used to control the uniformity and textural qualities of various creamy and gel-based foods.Thus,we also described the possible applications of NBs along with their mechanism of action in extraction,freezing,foams,and film formation.The ability of NBs to impart health benefits makes them new,improved,and environmentally safe green techniques.
基金financially supported by the Key R&D Program of Shandong Province,China(2023CXGC010712).
文摘Herein,a reusable and portable surface-enhanced Raman spectroscopy(SERS)sandpaper was successfully synthesized for the sensitive detection of S-fenvalerate in foods.Commercial sandpapers were decorated with Ag@SiO2@Au nanoarrays via a liquid-liquid interface self-assembly method.The capacity of sandpaper to float directly on the cyclohexane-water interface allows nanoarrays to be formed directly on it,thereby minimizing stacking issues typically associated with nanoarray assemblies and significantly enhancing the sensitivity of S-fenvalerate detection.Moreover,the SERS sandpaper was reusable and portable due to its strong adhesion of the nanoarrays.Under optimized testing conditions,the developed SERS sandpaper method was capable of detecting S-fenvalerate,demonstrating a strong linear response within a concentration range of 10^(–7)–10^(3)μmol/L,with a limit of detection of 1.92×10^(−8)μmol/L.The analysis of spiked food samples containing S-fenvalerate using the developed SERS sandpaper afforded excellent recoveries(92.2%−109.7%).Additionally,the SERS sandpaper was successfully applied to quantify S-fenvalerate in real food samples,with results consistent with analyses conducted using gas chromatography.
基金supported by the National Natural Science Foundation of China(82373277).
文摘Delivery carriers serve as a highly efficient approach for precision nutrition and medicine;however,artificial delivery carriers are prone to triggering the immune response and have the disadvantages of poor stability and low bioavailability.Extracellular vesicles(EVs),nucleus-free biological particles composed of phospholipid bilayers secreted by living cells,are a new generation of targeted delivery carriers.In recent years,an increasing number of species have been reported to contain EVs.Among them,food-derived extracellular vesicles(FDEVs)show outstanding comprehensive properties.FDEVs are considered to have great application potential due to their wide range of sources,high yields,absence of human pathogenic pathogens,and ethical concerns.In this review,the preparation,nomenclature,physicochemical characteristics,and preservation methods of FDEVs are discussed,as well as their potential protein markers,bioactivities,and applications as novel targeted delivery carriers of FDEVs from animals,plants,and microorganisms.We also summarized the adverse consequences of FDEVs in current studies,and put forward the problems and challenges in the process of FDEVs research and commercialization.In short,the importance of FDEVs has been highlighted,and FDEVs have good application prospects as a new class of targeted delivery carriers.The current problems should be paid attention to and actively solved.
基金supported by the University Innovation Team of Shandong Province(2022KJ243)the National Natural Science Foundation of China(31901644)Natural Science Foundation of Shandong Province(ZR2025MS284).
文摘The diseases caused by disorders in glucose and lipid metabolism have become one of the prevalent health issues,posing a serious threat to human health.Previous studies have shown that food-derived polysaccharides have a certain intervention effect on disorders in glucose and lipid metabolism.This article reviewed the structure-function relationship of food-derived polysaccharides and elucidated their role in regulating glucose and lipid metabolism.Some new evidence suggests that secondary metabolites such as short-chain fatty acids,secondary bile acids,and lipopolysaccharide act as signaling molecules,activating pathways related to glucose and lipid metabolism,alleviating oxidative stress,inhibiting inflammation in the body,and regulating the homeostasis of glucose and lipid metabolism.These results indicated that food-derived polysaccharides have a positive impact on the regulation of glucose and lipid metabolism by improving the gut microbiota environment.On the other hand,gut microbiota disturbance can affect the host’s health through the gut-liver,gut-brain and gut-adipose tissue axes.Therefore,it is speculated that food-derived polysaccharides may intervene in glucose and lipid metabolism through the inter-organ crosstalk between gut,liver,adipose tissue,and nervous system.This essay provides a theoretical basis for the development and utilization of food-derived polysaccharides as prebiotics in intervening disorders in glucose and lipid metabolism.
基金financially supported by the National Natural Science Foundation of China(32202191)and(32272279)the Key R&D Project of Shandong Province(2023CXPT007 and 2024CXPT014)the Key R&D Project of Qingdao Science and Technology Plan(24-2-3-4-zyyd-jch).
文摘Foodborne bacteria produce biofilms and their viable but non-culturable(VBNC)formation,can affect food quality and safety.Studies have shown that these characteristics are regulated by the bacterial quorum sensing(QS)system.Quenching the QS system of foodborne bacteria and blocking the expression of the corresponding genes may be an effective way to improve food quality and safety.Therefore,this article reviews the QS systems for foodborne bacteria,the regulatory mechanisms of QS systems in biofilm and VBNC formation and resuscitation,the research progress on quorum sensing inhibitors(QSIs)for Gram-negative and Gram-positive bacteria,and introduces QSIs from various sources.In addition,we have also summarized the current research issues on QS regulation of biofilms and VBNC formation.The systematic study of the QS phenomenon of foodborne bacteria in practical situations,the mechanism of bacterial QS cooperation-cheating,the screening of novel and highly active QSIs,the combination of QSIs and other technologies to improve their bioavailability,and the regulatory network between biofilm and VBNC formation and resuscitation are research directions that need to be paid attention to in the future.
文摘Artificial Intelligence(AI)has the potential to dramatically change the field of healthcare and nutrition by imitating human cognitive processes.This field involves smart machine-based applications,such as Machine Learning(ML),neural networks,and natural language processing to tackle and solve various issues.The current study’s purpose is to highlight specific AI-based applications that are currently being employed in the fields of nutrition and healthcare.The published data from various search engines,such as PubMed/Medline,Google Scholar,Scopus,Web of Science,and Science Direct,were used for col-lecting the relevant data.The study depicts that there are several AI-based approaches and methods available for by improv-ing diagnosis and treatment,lowering costs,and increasing access to healthcare facilities.Although AI cannot replace the personal touch,empathy,and emotional support provided by healthcare professionals.These approach assistances expanding rapidly are of great use.However,it is crucial to be careful and make sure that moral considerations are given top priority.
文摘The forming and establishment of rather new fields in the science is a normal process,carried out dominantly by 2 ways:differentiation and integration.This fact of development is typical for food physics,as well.The paper deals with the following topics:(1)food physics as an interdisciplinary science;(2)help for nutrition science from side of food physics;(3)development trends of food physics(Quo Vadis Cibus Physicorum?);(4)is it true,that without high level of knowledge in physics the food engineers cannot fulfill the expectations of modern food processing technologies?
基金supported by the National Key Research and Development Program of China(2023YFD2100205)the Fujian Province Science and Technology Plan Project,China(2023N3008).
文摘With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.
基金the Generalitat Valenciana,Spain(protocol code 2022/VSC/PEA/0256,date November 10,2022).
文摘The potential of a plant sterol food supplement(PS-FS)in addressing intestinal inflammation in vivo and in vitro was evaluated.As in vivo model,C57BL/6J mice were exposed to1.5%dextran sulfate sodium in three 5-day periods,with 10-day rest intervals in between,daily reciving PS-FS(35 mg PS/kg body weight).The in vitro approach involved a bi-cameral system with 8-day-differentiated Caco-2(apical)and RAW264.7 cells(basolateral).The bioaccessible fraction of PS-FS,obtained after INFOGEST 2.0 simulated gastrointestinal digestion,was added to the apical part(90 min),followed by stimulation with lipopolysaccharide(1μg/mL,24 h).PS-FS alleviated rectal bleeding and rebalanced pro-(tumor necrosis factorα,interleukin(IL)-6,and IL-8)and anti-inflammatory cytokines(IL-10).Additionally,PS-FS ameliorated histopathological damage and enhancing occludin expression.A reduction in oxidative stress was evidenced by decreased myeloperoxidase activity and reactive oxygen species production.The anti-inflammatory mechanism included suppressing cyclooxygenase 2 expression,reducing prostaglandin E_(2) production,and inhibiting the phosphorylation and nuclear translocation of the nuclear factor kB p65 subunit.This study reveals the potential of PS-FS as a therapeutic intervention for colitis.The alignment between in vivo and in vitro outcomes substantiates the appropriateness of the co-culture model to evaluate the anti-inflammatory activity of foods.
基金supported by the Natural Science Foundation of Jiangxi Province(20232BAB205075,20224ACB205014).
文摘Fibrillization endows food proteins with anisotropic nanostructures,significantly enhancing their functional properties.The resultant food protein fibrils(FPFs)have garnered attention for their diverse applications across the food industry.However,the full potential of FPFs is hindered by inherent challenges,particularly their limited stability.This review critically examines the formation of FPFs in food processing,the new protein sources,and on the modification strategies of FPFs,thereby unlocking new avenues for FPF utilization in food processing.In particular,the strategies during and after fibrillization are highlighted.The first strategy is to modify the structure and function of protein fibrils by influencing fibrillization,such as through pretreatment,incubation conditions,nuclei induction,and ingredient interactions.The second strategy is to modify the mature FPFs by regulating their properties and interactions with other components.The review also discusses the potential applications and challenges of FPFs in food systems,such as food preservation,functional food design,and novel delivery carriers.
基金supported by the Natural Science Foundation of Heilongjiang Province of China (LH2023C033)。
文摘Food allergy(FA) is an aberrant immune response triggered by the ingestion of a food antigen.Ovalbumin(OVA)-sensitized and challenged BALB/c mice were orally administered heat-killed(HK)-Lactobacillus paracasei JY56.In this work,HK-L.paracasei JY56 alleviated the FA-induced decrease in body weight and rectal temperature and reduced the allergy score.Serum analysis showed that HK-L.paracasei JY56 reduced the levels of specific antibodies(OVA-specific Immunoglobulin E(sIgE) and OVA-specific Immunoglobulin G(sIgG)) and allergic mediators(histamine and mast cell protease) in FA mice.In addition,HK-L.paracasei JY56 also could alleviate OVA-induced FA by suppressing T helper(Th)2 and Th17-type immune responses,which was evidenced by the regulation of splenic lymphocyte subpopulations and associated cytokine secretion.Moreover,jejunal histological analysis and intestinal barrier function related gene expression measurement were performed to verify the intestinal barrier repair of HK-L.paracasei JY56.Meanwhile,the TLR4/NF-κB inflammatory pathway activation was inhibited by HK-L.paracasei JY56 at gene and protein levels.Finally,HK-L.paracasei JY56 was performed to modulate the gut microbiota structure and increase the levels of short-chain fatty acids.In conclusion,HK-L.paracasei JY56 could alleviate OVA-induced FA in multiple ways,and this study provides a theoretical basis for the application of inactivated probiotics in functional foods for FA.
基金Teaching Quality and Teaching Reform Project Construction Project of 2025 Guangdong Undergraduate Universities,Green Processing Industry College for Lingnan Specialty Fruits and Vegetables(Project No.:PX-972025140)Teaching Quality and Teaching Reform Project Construction Project of 2022 Guangdong Undergraduate Universities,Guangdong Ocean University-Xizhilang Science and Technology Integration Practice Teaching Base(Project No.:310117062201)2024 Guangdong Provincial Education Science Research Project(Special Program for Higher Education)(Project No.:2024GXJK1042)。
文摘With the development of globalization,international communication in the food industry has become increasingly frequent.Mastering English skills related to the food profession can help students communicate effectively with international peers,enhance their adaptability in international enterprises,and boost their employment competitiveness,thereby expanding career development opportunities.The food professional English course is a mandatory subject set by universities to cultivate high-quality talents in the food field,enabling students to better understand the food cultures and consumption habits of different countries and regions.Furthermore,mastering relevant English skills allows students to access cutting-edge food science research techniques and the latest scientific achievements,promoting innovation in research levels.To enhance the cultivation of English skills and comprehensive qualities among food professionals,which will have a profound impact on their future learning,research,and career development,this article primarily analyzes the teaching reform pathways for food professional English courses under the new conditions of globalization and artificial intelligence.It was hoped that the viewpoints presented in this article can provide relevant guidance for the improvement and enhancement of food professional English courses.
基金supported by the National Key Research and Development Project of China(2017YFC1600702)the Central Funds Guiding the Local Science and Technology Development of China(2020JH6/10500002).
文摘Cadmium accumulation in seafood has become a major concern for human health.Recently,there has been an increasing focus on the potential risks associated with food-borne fluorescent carbon dots(CDs)that are formed during the thermal processing of seafood.The co-occurrence of cadmium and CDs from cooked seafood become a common phenomenon and co-exposure of them to human has been an inevitable route during long-term seafood consuming.In addition,it has been widely recognized that CDs can be used as nanocarriers for metal ion chelation for their transport into organisms,thereby,they could influence the bioavailability of metal ion.While there have been numerous studies on the toxic effects of cadmium or CDs,none have explored the combined toxicity of food-borne CDs from clams(CCDs)and Cd^(2+).In this study,we investigated the single or co-exposure(combined exposure)of Cd^(2+)and CCDs on PC12 cells to investigate the combined toxicity of them.Our analysis of cell viability revealed that CCDs significantly augmented the cytotoxicity induced by Cd^(2+).More in-depth metabolomics and lipidomics investigation indicated that the combined exposure of Cd^(2+)and CCDs led to significant metabolic disorders,causing an antagonistic effect on energy metabolism,and a synergistic effect on amino acids and lipids metabolism.The disturbance in metabolomics and lipidomics was further supported by the disruption of mitochondrial membrane potential and the accumulation of reactive oxygen species following co-exposure.These findings provide new evidence that support the enhanced cytotoxicity of Cd^(2+)by the CCDs derived from the thermal processing of clams.This study also declares the necessary that prioritize the investigation of the potential impact of other thermal processing hazards originating from heat-processed foods on the toxicity of heavy metal ions.
基金supported by the National Natural Science Foundation of China(32060520)Science and Technology Talents and Platform Program of Yunnan Province(202105AF150049)University Key Laboratory of Food Microbial Resources and Utilization in Yunnan Province(Yunjiaofa[2018]No.135).
文摘In order to ensure food safety,controlling foodborne pathogen contamination is of utmost importance.Growing apprehensions regarding the safety of synthetic antimicrobials,due to their adverse health effects,have prompted a search for alternative options.Plant natural products(PNPs)with antimicrobial activity are being explored as a viable alternative.Among the various antimicrobial natural products studied,plant essential oils,plant flavonoids,plant polyphenols,plant polysaccharides,and plant antimicrobial peptides have been identified as potential candidates.PNPs demonstrate a diverse array of antimicrobial mechanisms,encompassing cell wall and membrane damage,interference with genetic replication,disruption of energy metabolism,and induction of oxidative stress at the single-cell level,as well as inhibition of biofilm formation and quorum sensing at the population level.Certain PNPs have been harnessed as natural antimicrobial agents for the food preservation.The utilization of encapsulation technology proves to be an effective strategy in protecting PNPs,thereby ensuring good antimicrobial efficacy,enhanced dispersibility,and controlled release within food products.The utilization of nanoemulsions,nanoliposomes,edible packaging,electrospun nanofibers,and microcapsules formed by encapsulation has enriched the ways in which PNPs can be applied in food preservation.Although PNPs have great potential in food preservation,their widespread application in the food industry is currently constrained by factors such as production costs,safety concerns,and legal considerations.Chemical synthesis and biosynthesis pathways offer viable strategies for reducing the cost of producing PNPs,and ongoing efforts to assess safety and improve regulatory frameworks are likely to facilitate the broader adoption of PNPs in food preservation practices.This article provides an overview of the main types of PNPs with antimicrobial activity and their properties,focusing on their mechanisms of action.Additionally,it summarizes the use of PNPs in food preservation and discusses the characteristics and applications of different encapsulation technologies.Lastly,the paper briefly analyzes current limitations and proposes potential future trends for this field.
基金supported by the National Natural Science Foundation of China(No.31872547)the Natural Science Foundation of Zhejiang Province,China(No.LTGN24C190015)the Excellent Postdoctoral Program of Jiangsu Province(No.314865)。
文摘The novel identified receptor,GPR103,now renamed QRFPR(also referred to as SP9155 or AQ27),is the endogenous receptor for the neuropeptide QRFP(also referred to as 26RFa).The distribution pattern,structure,and biological actions,such as feeding behavior,bone formation,and hormone secretion of QRFPR have been largely described in chordate species,while no research on QRFPR has been reported in non-chordate species.Here,the first non-chordates QRFP-like peptide receptor gene in the cephalopod Sepiella japonica(Sj_QRFPLR)was identified and characterized.Evidence from multiple alignments,phylogenetic analysis,and in vitro subcellular localization analysis indicated that Sj_QRFPLR is a class A GPCR and it belongs to the QRFPR family.Meanwhile,QRFPR is likely to be structurally conserved in cephalopod species.In situ hybridization and RT-PCR data revealed a widespread distribution pattern of Sj_QRFPLR in multiple function lobes of the female brain and numerous peripheral tissues in both male and female cuttlefish.Subsequently,a food deprivation and refeeding experiment showed that Sj_QRFPLR is likely to stimulate food intake in cuttlefish.Additionally,a possible link between Sj_QRFPLR and immune response was briefly detected in cuttlefish.The results will contribute to our understanding of QRFPR in the cephalopod as well as the peptidergic regulation of the QRFP/QRFPR system in non-chordates.
基金financially supported by the Key R&D Program of Shandong Province,China(2023CXGC010712)GINW acknowledges funding support from the MacDiarmid Institute for Advanced Materials and Nanotechnology.
文摘In this work,a highly sensitive electrochemical sensor based on Zn-doped copper gallium oxide@ordered mesoporous carbon(Zn-CuGaO_(2)@CMK-3)for signal amplification was successfully developed for the simultaneous detection of sunset yellow(SY)and tartrazine(TZ)in foods.Compared with CuGaO_(2)@CMK-3,Zn-CuGaO_(2)@CMK-3 offered enhanced conductivity and catalytic properties owing to the improved carrier density,which was beneficial to the electrooxidation of SY and TZ.Under the optimal testing conditions,the constructed Zn-CuGaO_(2)@CMK-3/GCE sensor offered a wide linear concentration range(0.25-100.00μmol/L)for the detection of both SY and TZ.The limits of detection for SY and TZ were 0.044 and 0.059μmol/L,respectively.Recovery experiments were performed in milk,white vinegar and biscuit samples,yielding satisfactory recoveries(82.70%-114.80%).Furthermore,the sensor was successfully applied to the determination of the SY and TZ residues in two kinds of carbonated drinks,and the results were nearly consistent with those detected by the high performance liquid chromatography(HPLC)method(P>0.05).
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.
