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Light-based improvement technology for postharvest fruits and vegetables flavor and regulation mechanism: a review.
Crit Rev Food Sci Nutr
January 2025
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Fruits and vegetables (FVs) are consumed by humans for the distinctive flavors. Postharvest flavor declines limit its edible and commercial value. Light, as a novel non-thermal technology, is becoming a key strategy for enhancing FVs flavor.
View Article and Find Full Text PDFHighly Efficient Biosynthesis of Rebaudioside M9 through Enzyme Screening and Structure-Guided Engineering.
J Agric Food Chem
January 2025
Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.
Steviol glycosides (SGs) are highly valued for their sweetness, safety, and zero calories, but their bitter taste and low solubility limit their application. Modifying glycosyl units is a promising strategy to improve sensory qualities. In this study, we identified the enzyme UGT94E13 through phylogenetic analysis and enzyme screening, which catalyzes the glycosylation of rebaudioside M2 (Reb M2) at the C-13 position, producing the novel β-1,6--glycosylated product rebaudioside M9 (Reb M9).
View Article and Find Full Text PDFLiraglutide and denatonium benzoate attenuate T2DM-induced metabolic, neurological, and testicular changes in rats: Targeting oxidative stress, inflammation, and BCRP transporter.
J Mol Histol
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Clinical Pharmacology Department, Faculty of Medicine, Alexandria University, Alexandria, Egypt.
Type 2 diabetes mellitus (T2DM) adversely affects various organs, including the brain and its blood barrier. In addition to the brain, hyperglycemia damages the testes. The testes possess blood-tissue barriers that share common characteristics and proteins with the blood-brain barrier (BBB), including breast cancer-resistant protein (BCRP).
View Article and Find Full Text PDFPatterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample.
Curr Res Food Sci
January 2025
Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy.
In recent years, research on taste perception has increasingly focused on its influence on food consumption, preferences, and long-term health. While bitter and sweet tastes have been well-studied, less is known about salty and umami tastes and their effects on dietary habits. This study aimed to address this gap by exploring sensory-hedonic patterns for 'savory' stimuli, encompassing both umami and salty tastes, in a representative sample of Italian adults, with a focus on gender-specific differences.
View Article and Find Full Text PDFTherapeutics of bitter plants from Northeast region of India and their pharmacological and phytochemical perspectives.
Pharmacol Res
January 2025
BRIC-Institute of Bioresources and Sustainable Development (BRIC-IBSD), Department of Biotechnology, Government of India, Imphal, Manipur795001, India; BRIC-IBSD, Mizoram Center, Aizawl, Mizoram 796005, India; BRIC-IBSD, Meghalaya Center, Shillong, Meghalaya 793009, India. Electronic address:
Natural resources have been used for food and medicine since the beginning of human civilization, and they have always been a low-cost, easily accessible source for individuals. Northeast region of India (NER) represents a significant portion of India's flora and fauna. Marginality, fragility, inaccessibility, ethnicity, and cultural diversity thrived in the region, resulting in the richest reservoir of genetic variation of bioresources.
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