Albrektsenmarsh4229

8 ng/kg bw/day and 29.7-180.7 ng/kg bw/day for male and female respectively, indicating no significant health risks to local residents via tea consumption.This study investigated a quick way to discriminate grape varieties based on their composition in volatile compounds through a SIFT-MS scan coupled with simple chemometrics approaches such as analysis of variance (ANOVA), principal component analysis (PCA) and hierarchical ascendant classification (HAC). The 23 studied grape varieties were distinguishable using O2+, H3O+ and NO+ as reagent ions, and the combination of these three ions. For its ability to ionize most compounds, to efficiently fragment them to generate ions with distinct m/z ratio, and to enhance the differentiation of compounds of similar masses, O2+ reagent ion should be preferentially considered. The use of one single ion rather than three enables to limit the time of analysis and the number of variables to be treated. The technique allowed the distinction of high and low aroma compounds producers as confirmed by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME/GC-MS) analyses. SIFT-MS is a quick and interesting tool with potential application in various fields of viticulture such as phenotyping of grape varieties or non-targeted studies on the impact of environmental factors or viticultural practices on grape aroma composition.Bisphenol A (BPA) has been reported to have neurotoxic properties that may increase the risk of neurodegenerative diseases by inducing neuroinflammation. Auricularia polytricha (AP) is an edible mushroom with several medicinal properties. Herein, the anti-neuroinflammatory effects of AP extracts against BPA-induced inflammation of BV2 microglial cells were investigated. Hexane (APH) and ethanol (APE) extracts of AP inhibited BPA-induced neuroinflammation in BV2 microglia by reducing microglial activation and the expression of pro-inflammatory cytokines. These anti-inflammatory effects were regulated by the NF-κB signaling pathway. In addition, APH and APE exhibited antioxidative effects by increasing the activity of the SOD-1 enzyme and restoring the accumulation of reactive oxygen species (ROS) in BPA-induced BV2 cells. Moreover, the conditioned medium prepared using BPA-induced BV2 cells demonstrated that the presence of APH or APE could attenuate ROS production in HT-22 cells. Further, ergosterol was isolated from APE and also showed anti-inflammatory and antioxidative activities. In conclusion, AP extracts and ergosterol attenuated neuroinflammation against BPA induction in BV2 microglial cells through the NF-κB signaling pathway.Skin greasiness is a common postharvest disorder of apple (Malus × domestica). However, the molecular mechanism of skin greasiness is unclear. In this study, fruits of 'Golden Delicious' (GD), 'Granny Smith', and 'Fuji' with distinct characteristics of greasiness were used for greasiness scoring, wax morphology, wax metabolite, and RNA-seq analyses. Additionally, GD fruit were treated with 1-methylcyclopropene (1-MCP), which repressed greasiness. A partial least squares discriminant analysis (PLS-DA) revealed that wax esters were the critical wax fraction for skin greasiness. Among these wax esters, liquid linoleate esters of short-chain alcohols (C4-C6) and farnesol showed increased contents with increasing greasiness. Their concentrations were significantly correlated with greasiness score. To identify the genes encoding key enzymes for the synthesis of liquid linoleate esters, a weighted gene co-expression network analysis was conducted. MdDCR1, encoding an acyltransferase (defective in cuticular ridges, DCR), was selected as a candidate gene. MdDCR1 was significantly upregulated in greasy skin, and significantly suppressed by 1-MCP treatment. MdDCR1 silencing suppressed the accumulation of liquid linoleate esters of short-chain alcohols, including butyl linoleate, pentyl linoleate, and hexyl linoleate, in GD skin. These results provide insights into the molecular mechanisms of cuticular wax metabolism related to skin greasiness in apple. Our results show that transcriptional regulation of MdDCR1, encoding an acyltransferase that catalyzes the biosynthesis of liquid linoleate esters of short-chain alcohols (C4-C6) via an independent side branch of the C182 CoA pathway, regulates the formation of greasiness.In the present study, sarcoplasmic calcium-binding protein (SCP) was first expressed in E. coli BL21 (DE3), and then identified based on immunoblotting and SCP amino acid sequencing of shrimp (Litopenaeus vannamei) using mass spectrometry (MS). The recombinant SCP (rSCP) was treated with different temperature conditions to investigate its immunological properties, in vitro digestibility and structural changes with enzyme-linked immunosorbent assay (ELISA), immunoblotting, spectrophotometry and molecular dynamics simulation techniques. The immunoglobulin (Ig) E-binding activity of the rSCP could remain stable until 80 °C, whereas the higher thermal processing temperatures resulted in a significant decrease in IgG/IgE-binding capacity coupled with alterations in the secondary and tertiary structures. Notably, the maximum reduction of IgG/IgE reactivity and in vitro digestibility were observed in the autoclaved rSCP. The decrease in the potential allergenicity of rSCP not only correlated well with the decreasing of α-helix, epitopes masking and exposure of more protease cleavage sites, but also with the destruction of Ca2+ binding sites due to the unfolding of the rSCP with heating treatments, which was supported by the thermal-induced changes of the secondary and tertiary structures. These findings indicate that autoclaved treatment may be an effective and promising approach for producing hypoallergenic seafood.The mechanism of star anise dietary fiber (SADF) in improving the water-holding capacity (WHC) of meat batter during chilled storage was investigated. In the 0-day storage group, the cooking loss (CL) decreased from 11.93% to 9.38% with the increased content of SADF, indicating that the physical filling of SADF could improve the WHC of cooked meat batter. After 7 days of chilled storage, the CL of meat batter without SADF increased from 11.93% to 17.65%, while the addition of SADF significantly reduced the CL, especially 2% SADF showing the lowest CL. Additionally, adding SADF could significantly improve the color stability and increase the hardness of cooked meat batter. According to the results of TBARS and carbonyls, SADF significantly inhibited lipid oxidation and alleviated oxidative damage of protein, resulting in an increase in the level of β-sheet, which was confirmed by the result of FT-IR. Therefore, the water mobility of meat batter was restricted, which was confirmed by the T2 relaxation time. In general, the water retention of meat batter during chilled storage was improved via antioxidant and physical filling of SADF.The fresh-cut yam would turn yellow under 25 ℃ for 36 h, which could reduce consumer's acceptance. This study aimed to investigate the mechanism by which 2% ascorbic acid inhibits yellowing of fresh-cut yam by detecting enzyme activities, gene expressions and metabolites. Ascorbic acid treatment was found to decrease ATPase activities, ATP content, and energy charge. The transcriptional expression levels of citrate synthase, acetyl-CoA carboxylase, and acetyl-CoA synthetase, which are involved in the tricarboxylic acid cycle, were also decreased by ascorbic acid treatment, thus blocking the supply of precursors and energy for pigment biosynthesis. In addition, ascorbic acid effectively inhibited the formation of carotenoids, flavonoids, and bisdemethoxycurcumin, as indicated by lower metabolic levels, decreased enzyme activities, and downregulated transcriptional expressions. Thus, ascorbic acid prevents yellowing in fresh-cut yam by reducing the energy metabolism level as well as inhibiting pigment (carotenoids, flavonoids, bisdemethoxycurcumin) biosynthesis pathways. Accordingly, ascorbic acid treatment is a safe, effective, and cheap method for inhibiting fresh-cut yam yellowing.Doenjang is a traditional Korean fermented soybean-based food that is now produced industrially as traditional Doenjang and modernized Doenjang, depending on the conditions of the manufacturing process. In this study, the effect of the production process on Doenjang metabolites was analyzed using untargeted capillary electrophoresis time-of-flight mass spectrometry (CE-TOF/MS). Of the 247 metabolites detected in 19 traditional and three modernized Doenjang samples, the level of 55 metabolites were significantly different between the two production groups. The S-plot of the orthogonal projection to latent structures-discriminant analysis (OPLS-DA) revealed that nine compounds (tryptamine, 2-phenylethylamine, citrulline, gamma-aminobutyric acid, putrescine, tyramine, 2-aminoisobutyric acid, stachydrine, and N5-ethylglutamine) were highly distributed in the traditional group, and six compounds (arginine, citric acid, choline, cytidine, hypoxanthine, and glucaric acid) were considered distinguishable metabolites of the modernized group. Microbial community analysis indicated that the levels of these metabolites were significantly altered by the presence of Bacillus spp., Enterococcus faecium, Tetragenococcus halophilus, Aspergillus oryzae, Penicillium spp., and Saccharomyces cerevisiae. These findings will give better understanding of the influence of the manufacturing process on Doenjang production in terms of both microbial activity and metabolite profiles.Ahiflower oil© is extracted from the seeds of Buglossoides arvensis, which contains high amounts of stearidonic acid (SDA, 184n-3), while its phenolic composition still is unreported. Moreover, several Buglossoides taxa remain unstudied and could become natural sources of SDA. In this work, seeds of several Buglossoides taxa and Ahiflower oil© were screened for fatty acids, phenolic compounds, and in vitro antiproliferative activities against colorectal cancer cells. Four flavonoids and 16 phenolic acids were identified and quantified. Among Buglossoides taxa, the highest amounts of phenolic compounds were found in samples collected in Spain, under a warm Mediterranean climate. Rosmarinic and lithospermic acids were the main phenols found in Buglossoides seeds. The MTT assay showed dose- and time-dependent inhibitory effects of B. arvensis extracts on HT-29 cancer cells, with a GI50value of ∼280 μg/mL after 72 h of cell exposure to seed extracts. The latter showed lower antiproliferative activity than that of pure phenolics due to the simultaneous presence of other compounds in the extracts, as evidenced by 1H NMR. This work constitutes the first approach to evaluate the seeds of several Buglossoides taxa as functional oils-providers to use them as functional foods.Peroxisome proliferator activated receptor gamma (PPARγ) activation has been shown to protect against intestinal injury induced by different stimuli. PPARγ is known to regulate tight junction proteins (TJP) in epithelial cells. Both eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are natural PPARγ agonists, but the implication of PPARγ in their physiological effects on the gut is poorly understood. Therefore, this study was conducted to investigate the mechanism of EPA and DHA effects on intestinal epithelial cell barrier function in IPEC-J2 cells exposed to deoxynivalenol (DON), a known food mycotoxin that is toxic to both humans and animals. Exposure of cells to EPA and DHA significantly increased mRNA expression of a PPARγ target gene, AP2, and concomitantly increased the protein expression of claudin-4. Treatment with EPA and DHA also reversed the endocytosis and degradation of claudin-4 caused by DON exposure. EPA and DHA also restored the membrane presence of claudin-4 and ZO-1 that was disrupted by DON.