Molecular Nutrition and Food Research
1613-4133
1613-4125
Đức
Cơ quản chủ quản: Wiley-VCH Verlag , WILEY
Lĩnh vực:
BiotechnologyFood Science
Phân tích ảnh hưởng
Thông tin về tạp chí
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
Các bài báo tiêu biểu
Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas Abstract Tea leaves produce organic compounds that may be involved in the defense of the plants against invading pathogens including insects, bacteria, fungi, and viruses. These metabolites include polyphenolic compounds, the six so‐called catechins, and the methyl‐xanthine alkaloids caffeine, theobromine, and theophylline. Postharvest inactivation of phenol oxidases in green tea leaves prevents oxidation of the catechins, whereas postharvest enzyme‐catalyzed oxidation (fermentation) of catechins in tea leaves results in the formation of four theaflavins as well as polymeric thearubigins. These substances impart the black color to black teas. Black and partly fermented oolong teas contain both classes of phenolic compounds. A need exists to develop a better understanding of the roles of polyphenolic tea compounds in food and medical microbiology. This overview surveys and interprets our present knowledge of activities of tea flavonoids and teas against foodborne and other pathogenic bacteria, virulent protein toxins produced by some of the bacteria, virulent bacteriophages, pathogenic viruses and fungi. Also covered are synergistic, mechanistic, and bioavailability aspects of the antimicrobial effects. Further research is suggested for each of these categories. The herein described findings are not only of fundamental interest, but also have practical implications for nutrition, food safety, and animal and human health.
Tập 51 Số 1 - Trang 116-134 - 2007
An update on products and mechanisms of lipid peroxidation Abstract The free radical reaction of polyunsaturated fatty acids with molecular oxygen leads to hydroperoxides as the first stable products. From linoleic acid the two conjugated diene hydroperoxides at carbons 9 and 13 were considered the only primary products until the recent discovery of the bis ‐allylic 11‐hydroperoxide. The 11‐carbon is the site of the initial hydrogen abstraction, and the 11‐hydroperoxide is formed without isomerization of the 9,10 and 12,13 cis double bonds. In the autoxidation reaction, bis ‐allylic hydroperoxides are obtained only in the presence of an efficient antioxidant, for example, α‐tocopherol. The antioxidant functions as a hydrogen atom donor, necessary to trap the fleeting bis ‐allylic peroxyl radical intermediate as the hydroperoxide. Understanding of the mechanism of formation of bis ‐allylic hydroperoxides has led to increased appreciation of the central role of the intermediate peroxyl radical in determining the outcome of lipid peroxidation.
Tập 53 Số 3 - Trang 315-321 - 2009
Masked mycotoxins: A review The aim of this review is to give a comprehensive overview of the current knowledge on plant metabolites of mycotoxins, also called masked mycotoxins. Mycotoxins are secondary fungal metabolites, toxic to human and animals. Toxigenic fungi often grow on edible plants, thus contaminating food and feed. Plants, as living organisms, can alter the chemical structure of mycotoxins as part of their defence against xenobiotics. The extractable conjugated or non‐extractable bound mycotoxins formed remain present in the plant tissue but are currently neither routinely screened for in food nor regulated by legislation, thus they may be considered masked. F usariumX , T ‐2 toxin, HT ‐2 toxin, fusaric acid) are prone to metabolisation or binding by plants, but transformation of other mycotoxins by plants (ochratoxin A , patulin, destruxins) has also been described. Toxicological data are scarce, but several studies highlight the potential threat to consumer safety from these substances. In particular, the possible hydrolysis of masked mycotoxins back to their toxic parents during mammalian digestion raises concerns. Dedicated chapters of this article address plant metabolism as well as the occurrence of masked mycotoxins in food, analytical aspects for their determination, toxicology and their impact on stakeholders.
Tập 57 Số 1 - Trang 165-186 - 2013
Impairment of tumor‐initiating stem‐like property and reversal of epithelial–mesenchymal transdifferentiation in head and neck cancer by resveratrol treatment Scope Recent reports have demonstrated that head and neck cancer‐derived tumor‐initiating cells (HNC‐TICs) presented high tumorigenic, chemoradioresistant, metastatic properties, and were coupled with gain of epithelial–mesenchymal transition (EMT) characteristics. The aim of this study was to investigate the chemotherapeutic effect and regulatory mechanisms of resveratrol on HNC‐TICs. Methods and results We first observed that the treatment of resveratrol significantly downregulated the ALDH1 activity and CD44 positivity of head and neck cancer (HNC) cells in a dose‐dependent manner (p < 0.05). Moreover, resveratrol treatment reduced self‐renewal property and stemness genes signatures (Oct4, Nanog, and Nestin) expression in sphere‐forming HNC‐TICs. Additionally, the repressive effect of resveratrol on in vitro malignant properties including invasiveness/anchorage‐independent growth was mediated by regulating productions of EMT markers Slug, ZEB1, N‐cadherin, E‐cadherin, and Vimentin. Importantly, an in vivo nude mice model showed that resveratrol treatment to xenograft tumors by oral gavage reduced tumor growth, stemness, and EMT markers in vivo. Lastly, synergistic effect of resveratrol and conventional chemotreatment attenuated tumor‐initiating cells property in HNC‐TICs. Conclusions Our results demonstrated that resveratrol would be a valuable therapeutics clinically in combination with conventional chemotherapy treatment modalities for malignant HNCs by elimination of tumor‐initiating stem‐like and EMT properties.
Tập 56 Số 8 - Trang 1247-1258 - 2012
Citrulline induces fatty acid release selectively in visceral adipose tissue from old rats Scope During aging, increased visceral adipose tissue (AT) mass may result in impaired metabolic status. A citrulline (CIT)‐supplemented diet reduces AT mass in old rats. We hypothesized that CIT could directly affect fatty acid (FA) metabolism in retroperitoneal AT. Methods and results A 24‐h exposure of AT explants from old (25 months) rats to 2.5 mM CIT induced a 50% rise in glycerol and FA release, which was not observed in explants from young (2 months) animals. The phosphorylated form of hormone‐sensitive lipase, a key lipolytic enzyme, was 1.5‐fold higher in CIT‐treated explants from old and young rats, whereas glyceroneogenesis, that provides glycerol‐3P requested for FA re‐esterification, and its key enzyme phosphoenolpyruvate carboxykinase, were down‐regulated 40–70%. Specifically in young rats, beta‐oxidation capacity and gene expressions of carnitine palmitoyl transferase 1‐b and very long chain acyl‐CoA dehydrogenase were strongly up‐regulated by CIT. In contrast, in old rats, while glyceroneogenesis was lower, beta‐oxidation was not affected, enabling increased FA release. Conclusion Hence, in visceral AT, CIT exerts a specific induction of the beta‐oxidation capacity in young rats and a selective stimulation of FA release in old rats, therefore providing a direct mechanism of CIT action to reduce AT mass.
Tập 58 Số 9 - Trang 1765-1775 - 2014
Piperonal attenuates visceral adiposity in mice fed a high‐fat diet: potential involvement of the adenylate cyclase–protein kinase A dependent pathway Scope Piperonal is an aromatic compound found in vanilla and has a floral odor resembling vanillin. This study was aimed to test whether piperonal attenuates visceral adiposity induced by a high‐fat diet (HFD) in mice and to explore the underlying molecular mechanisms. Methods and results Male C57BL/6N mice were fed a normal diet, HFD, or 0.05% piperonal‐supplemented HFD (PSD) for 10 weeks. PSD‐fed mice showed attenuation of body weight gain, total visceral fat pad weights, and plasma lipid levels compared to HFD‐fed mice. Piperonal supplementation of the HFD increased the mRNA expression of certain isotypes of adenylate cyclase (Adcy) and protein kinase A (PKA) in the white adipose tissue (WAT) of mice. The adipogenesis‐related genes were downregulated, whereas fatty acid oxidation‐ and thermogenesis‐related genes were upregulated in the WAT of PSD‐fed mice compared to those in HFD‐fed mice. Piperonal directly activated Adcy by decreasing the Km for its substrate (ATP) in plasma membranes prepared from the WAT of mice. Furthermore, piperonal‐induced inhibition of adipocyte differentiation and elevation of Adcy and PKA activities in 3T3‐L1 cells were abrogated by an Adcy inhibitor. Conclusion The anti‐adipogenic effect of piperonal in mice fed the high‐fat diet appears to be associated with increased Adcy–PKA signaling in WAT.
Tập 61 Số 11 - 2017
Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans Scope Dietary lipids are considered to be primary potentiators of carotenoid absorption, yet the amount and source required to optimize bioavailability has not been systematically evaluated. The objective of this study was to examine the impact of both amount and source of triacylglycerols on postprandial absorption of carotenoids from vegetable salads. Methods and results Healthy subjects (n = 29) were randomized using a L atin square design (3×3) and consumed three identical salads with 3, 8, or 20 g of canola oil, soybean oil, or butter. Blood was collected from 0–10 h and triacylglycerol‐rich fractions (TRL s) were isolated by ultracentrifugation. Carotenoid contents of TRL fractions were analyzed by HPLC‐DAD . Considering all lipid sources, 20 g of lipid promoted higher absorption compared to 3 and 8 g for all carotenoid species (p < 0.05), except for α‐carotene (p = 0.07). The source of lipid had less impact on the absorption of carotenoids than amount of lipid. Pooling results from all lipid amounts, monounsaturated fatty acid rich canola oil trended toward enhancing absorption of lutein and α‐carotene compared to saturated fatty acid rich butter (p = 0.06 and p = 0.08, respectively). Conclusion While both amount and source of co‐consumed lipid affect carotenoid bioavailability from vegetables, amount appears to exert a stronger effect.
Tập 56 Số 6 - Trang 866-877 - 2012
Whole food approach for type 2 diabetes prevention Diet is intimately associated with the risk of type 2 diabetes (T2D). Recently, attention has focused on the contributions of individual nutrients, food groups and eating patterns to the outcome of T2D. High consumption of coffee, whole grains, fruits and vegetables, and nuts are each independently associated with the reduced risk of T2D in high risk, glucose intolerant individuals. Experimental and clinical trials have given insight to the diverse mechanisms that may be responsible for the observed protective effects of certain foods on T2D, including nutrients, phytochemicals and dietary fiber, weight control, enhanced satiety and improvement in glucose tolerance and insulin sensitivity in diabetic patients. Elevated consumption of refined grains and sugar‐sweetened beverages has shown to significantly elevate the risk of incident T2D. An overall healthy diet primarily comprising whole plant‐based foods, together with regular physical activity and weight manage, could significantly reduce the risk of T2D. The present review consolidates current research and delineates major food groups shown to significantly influence risk of T2D. Documenting and quantifying the effects of diet on the outcome of T2D are of great scientific and public health importance as there is urgent need to implement dietary strategies to prevent and manage the outcome of T2D.
Tập 60 Số 8 - Trang 1819-1836 - 2016
Combining selected immunomodulatory <i>Propionibacterium freudenreichii</i> and <i>Lactobacillus delbrueckii</i> strains: Reverse engineering development of an anti‐inflammatory cheese Scope : Inflammatory bowel disease (IBD) constitutes a growing public health concern in western countries. Bacteria with anti‐inflammatory properties are lacking in the dysbiosis accompanying IBD. Selected strains of probiotic bacteria with anti‐inflammatory properties accordingly alleviate symptoms and enhance treatment of ulcerative colitis in clinical trials. Such properties are also found in selected strains of dairy starters such as Propionibacterium freudenreichii and Lactobacillus delbrueckii (Ld). We thus investigated the possibility to develop a fermented dairy product, combining both starter and probiotic abilities of both lactic acid and propionic acid bacteria, designed to extend remissions in IBD patients.Methods and results : We developed a single‐strain Ld‐fermented milk and a two‐strain P. freudenreichii and Ld‐fermented experimental pressed cheese using strains previously selected for their anti‐inflammatory properties. Consumption of these experimental fermented dairy products protected mice against trinitrobenzenesulfonic acid induced colitis, alleviating severity of symptoms, modulating local and systemic inflammation, as well as colonic oxidative stress and epithelial cell damages. As a control, the corresponding sterile dairy matrix failed to afford such protection.Conclusion : This work reveals the probiotic potential of this bacterial mixture, in the context of fermented dairy products. It opens new perspectives for the reverse engineering development of anti‐inflammatory fermented foods designed for target populations with IBD, and has provided evidences leading to an ongoing pilot clinical study in ulcerative colitis patients.
Tập 60 Số 4 - Trang 935-948 - 2016