Ultrasound-assisted extraction of total saponins from Ardisia mamillata Hance and their effects on the gut microbiota of mice fed a higher-fat and -sugar diet [0.03%]
超声波辅助提取墨山菍总皂苷及其对高脂高糖饮食小鼠肠道菌群的影响
Jinhua Shao,Junyang Liu,Jiaxin Huang et al.
Jinhua Shao et al.
Ardisia mamillata Hance is a traditional Chinese medicinal plant rich in saponins and shows considerable potential for application in functional foods. However, systematic investigations into efficient extraction strategies and the biologic...
Growth factors-infused cellulose scaffolds support cost-efficient proliferation and differentiation of bovine stem cells for cultivated meat [0.03%]
富生长因子的纤维素支架支持牛干细胞的有效增殖和分化以培养肉
Alon Gershkoviz,Joseph Kippen,Yael Gilad et al.
Alon Gershkoviz et al.
Cultivated meat, which aims to replicate traditional meat using tissue engineering and stem cell biology, is a promising approach to sustainably supplementing traditional meat production to meet increasing global demand. The production of s...
Integrated metabolome and transcriptome reveal the molecular basis of flavonoid pathway-mediated fruit firmness variation in sweet cherry (Prunus avium L.) [0.03%]
综合代谢组和转录组揭示了甜樱桃（普瑞努米乌姆阿沃姆L.）花青素途径介导的果实硬度变异的分子基础
Yanlin Li,Zhen Yan,Jing Li et al.
Yanlin Li et al.
Sweet cherry is rich in diverse bioactive compounds and functional nutrients. Fruit firmness is a key determinant of postharvest storability, shelf life, and commercial value. Secondary metabolism is one of the important factors regulating ...
Elucidating the astringency perception mechanism of protocatechuic acid, a key astringent component in black rice, based on polyphenol-salivary protein interaction [0.03%]
基于多酚-唾液蛋白相互作用阐明黑米中收敛活性成分原儿茶酸的涩味感知机制
Qian Huang,Zijun Liu,Wangyang Shen et al.
Qian Huang et al.
Black rice is rich in bran layer polyphenols, which enhance bioactivity but may reduce its consumer acceptability due to astringency. Polyphenol-salivary protein aggregation is the molecular basis of astringency. In this study, a saliva-ind...
Exogenous xylose trapped threonine to regenerate Amadori compounds and accelerated pH decline impeding pyrazines formation upon thermal treatment of Amadori compounds revealed by sotope labeling [0.03%]
同位素标记揭示的美拉德化合物热处理过程中外源性木糖将苏氨酸困住以再生美拉德产物并加速pH下降阻碍吡嗪形成的研究
Pusen Chen,Baishun Hu,Zuman Dou et al.
Pusen Chen et al.
The isotope labeling method was adopted to reveal the mechanism by which exogenous xylose inhibited pyrazine compounds generation during thermal processing of Thr-ARP in this study. The [13C5]-D-xylose/Thr-ARP model reaction system was heat...
Epigallocatechin gallate and lipid metabolism: intestinal fate, metabolite clusters, and regulatory mechanisms [0.03%]
表没食子儿茶素没食子酸酯与脂质代谢：肠道命运、代谢簇和调控机制
Jiakun Fan,Shuihe Yun,Zhihao Qu et al.
Jiakun Fan et al.
Epigallocatechin gallate (EGCG), a principal bioactive constituent of tea, exhibits substantial activity in regulating lipid metabolism. Although EGCG has been extensively studied, an integrated synthesis of its actions across lipid metabol...
Deciphering the mechanisms by which probiotic Lactobacillus paracasei L5 mitigates methylglyoxal toxicity: Insights from the transcriptome and metabolome [0.03%]
解密益生菌副干酪乳杆菌L5缓解甲基乙二醛毒性的机制：来自转录组和代谢组的启示
Mingye Peng,Lei Deng,Lu Guo et al.
Mingye Peng et al.
Methylglyoxal (MGO) is a highly cytotoxic α-dicarbonyl compound. Excessive accumulation of MGO in the body can induce oxidative stress and inflammatory responses, thereby increasing the risk of metabolic syndrome, diabetes, and neurodegene...
Structural design dictates flavor release kinetics in potato chips: Unraveling the mechanism by integrated temporal sensory and chemical analysis [0.03%]
结构设计决定薯片风味释放动力学：结合时间感官和化学分析揭示其机制
Ying Wang,Jitian He,Fankui Zeng et al.
Ying Wang et al.
Although food morphology is crucial to sensory perception, its role in controlling dynamic flavor release remains inadequately explored. This study reveals that corrugated structures in potato chips function as physical micro-reservoirs, en...
A novel perspective on the ameliorating effects of catechin-carbonyl adducts on AGEs toxicity [0.03%]
一类儿茶素羰基衍生物改善糖基化终产物毒性的新机制研究
Jia Yan,Xingyu Zhang,Xinru Zhao et al.
Jia Yan et al.
Advanced glycation end products (AGEs) are significant byproducts of the Maillard reaction and are implicated in degenerative diseases. Catechin (CC), a dietary polyphenol distributed in fruits and vegetables, inhibits AGEs formation throug...
R G M van der Sman
R G M van der Sman
Puffing of starchy food materials during intensive heating processes is governed by a complex interplay between heat and mass transfer, phase transitions, and viscoelastic deformation of the biopolymer matrix. In this work, this pore format...