https://www.nature.com/articles/s41467-022-29760-0.pdf

Honeybee gut Lactobacillus modulates host learning and memory behaviors via regulating tryptophan metabolism

Background Plant-based meat analogues (PBMA) are promising to address the issue of imbalance between global meat supply and demand. PBMA can contribute to an environmentally friendly and sustainable food production. As one of the main raw materials in PBMA, the naturally occurring beany flavor in soybean restricts their further development and consumer acceptance. To enhance the application of soybean as an ingredient in PBMA as well as improve consumer acceptability, the beany flavor should be effectively eliminated. Scope and approach In the present review, the main beany flavor compounds, their formation mechanism, the interaction between soybean protein and off-flavor compounds, the detection methods, and the removal methods were systematically reviewed. Notably, the main removal approaches for beany flavor of soybean can be divided into three categories, namely biotechnological, physical and chemical methods. The different removal methods of beany flavor in soybean protein were compared and discussed. Key findings and conclusions Application of biotechnological methods to eliminate beany flavor in soybean is challenging. Although enzymatic method is safe and clean, its catalytic efficiency is relatively low. Chemical modification methods possess food safety threats. By contrast, physical processing is relatively effective in removing beany flavor, while heating may exert a negative impact on the functional properties of soybean protein. Collectively, enzymatic modification combined with novel non-thermal processing as well as the optimized texturization process of soybean protein is of great significance to elimination of beany flavor in PBMA.

Insights into formation, detection and removal of the beany flavor in soybean protein

Pulsed electric field as a promising technology for solid foods processing: A review.

Research into dairy-free alternative products, whether plant-based or cell-based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy-free cheese alternatives. The market demand for these products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and/or ethical reasons. This review investigates the current status of dairy product alternatives. Legume proteins have good technological properties and are cheap, which gives them a strong commercial potential to be used in plant-based cheese-like products. However, few legume proteins have been explored in the formulation, development, and manufacture of a fully dairy-free cheese because of their undesirable properties: heat stable anti-nutritional factors and a beany flavor. These can be alleviated by novel or traditional and economical techniques. The improvement and diversification of the formulation of legume-based cheese alternatives is strongly suggested as a low-cost step towards more sustainable food chains. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11502

Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review.

In this study, the preventive effect of tangeretin (TAN), a natural flavonoid derivative from citrus fruits, on the dextran sulfate sodium (DSS)-induced colitis in mice was evaluated. Our results showed that dietary TAN (0.04% and 0.08% w/w in the diet) significantly reduced the severity of colitis caused by DSS treatment in mice, evidenced by the increased colon length, the reduced disease activity index, and the attenuated colonic tissue damages. Moreover, dietary TAN inhibited the inflammatory response via down-regulating the overexpression of colonic inflammatory cytokines. Immunohistochemical analysis revealed that the intestinal barrier function was restored by TAN through enhancing claudin-1 and ZO-1 expressions. Additionally, dietary TAN modulated gut microbiota in colitic mice via enhancing gut microbiota diversity, ascending the level of beneficial bacteria, e.g., Lachnospiraceae and Lactobacillaceae, and descending the level of harmful bacteria, e.g., Enterobacteriaceae and Alistipes. Besides, dietary TAN promoted short-chain fatty acids production in DSS-treated mice. Altogether, these findings provided scientific evidence for the rational utilization of TAN as a preventive agent against colonic inflammation and related diseases.

Dietary Tangeretin Alleviated Dextran Sulfate Sodium-Induced Colitis in Mice via Inhibiting Inflammatory Response, Restoring Intestinal Barrier Function, and Modulating Gut Microbiota.

The potential of the gut microbiome as a driver of individual cognitive differences in natural populations of animals remains unexplored. Here, using metagenomic sequencing of individual bumblebee hindguts, we find a positive correlation between the abundance of Lactobacillus Firm-5 cluster and memory retention on a visual discrimination task. Supplementation with the Firm-5 species Lactobacillus apis, but not other non-Firm-5 bacterial species, enhances bees' memory. Untargeted metabolomics after L. apis supplementation show increased LPA (14:0) glycerophospholipid in the haemolymph. Oral administration of the LPA increases long-term memory significantly. Based on our findings and metagenomic/metabolomic analyses, we propose a molecular pathway for this gut-brain interaction. Our results provide insights into proximate and ultimate causes of cognitive differences in natural bumblebee populations.

Gut microbiome drives individual memory variation in bumblebees.

The substantial discrepancy between the strong effects of functional foods and various drugs, especially traditional Chinese medicines (TCMs), and the poor bioavailability of these substances remains a perplexing problem. Understanding the gut microbiota, which acts as an effective bioreactor in the human intestinal tract, provides an opportunity for the redefinition of bioavailability. Here, we discuss four different pathways associated with the role of the gut microbiota in the transformation of parent compounds to beneficial or detrimental small molecules, which can enter the body's circulatory system and be available to target cells, tissues, and organs. We further describe and propose effective strategies for improving bioavailability and alleviating side effects with the help of the gut microbiota. This review also broadens our perspectives for the discovery of new medicinal components.

https://mmbr.asm.org/content/mmbr/84/2/e00072-19.full-text.pdf

Bioavailability Based on the Gut Microbiota: a New Perspective

Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured Saccharomyces cerevisiae cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 °C), tea polyphenols and natamycin inhibited the recovery of injured S. cerevisiae cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 °C), a mild treatment temperature (50 and 55 °C), tea polyphenols or natamycin, on the inactivation of S. cerevisiae in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of S. cerevisiae and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 °C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.

The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice.

Highly effective inactivation of anti-nutritional factors (lipoxygenase, urease and trypsin inhibitor) in soybean by radio frequency treatment

Comparative transcriptome analysis reveals the underlying mechanism for over-accumulation of menaquinone-7 in Bacillus subtilis natto mutant

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