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Open Access Research Article Just accepted
Transcriptomic analysis of molecular mechanisms underlying the biodegradation of organophosphorus pesticide chlorpyrifos by Lactobacillus delbrueckii ssp. bulgaricus in skimmed milk
Food Science and Human Wellness
Available online: 03 November 2023
Downloads:20

Bioremediation of organophosphorus pesticides in contaminated foodstuffs using probiotics has been increasingly under the spotlight in recent years, though the biodegradation mechanism and derived intermediate products remain unclear. This study aimed to help fill this knowledge gap and examined the degradation mechanism of organophosphorus pesticide, chlorpyrifos, in milk by Lactobacillus delbrueckii ssp. bulgaricus using gas chromatography-mass spectrometry (GC-MS/MS) combined with transcriptome analysis. After the strain was cultured for 20 h in the presence of chlorpyrifos, differential expressions of 383 genes were detected, including genes probably implicated during chlorpyrifos degradation such as those related to hydrolase, phosphoesterase, diphosphatase, oxidoreductase, dehydratase, as well as membrane transporters. GC-MS/MS analysis revealed the changes of secondary metabolites in L. bulgaricus during milk fermentation due to chlorpyrifos stress. 6-Methylhexahydro-2H-azepin-2-one, 2,6- dihydroxypyridine and methyl 2-aminooxy-4 methylpentanoate as intermediates, along with the proposed pathways, might be involved in chlorpyrifos biodegradation by L. bulgaricus

Open Access Research Article Issue
Hypoglycemic polysaccharides from Auricularia auricula and Auricularia polytricha inhibit oxidative stress, NF-κB signaling and proinflammatory cytokine production in streptozotocin-induced diabetic mice
Food Science and Human Wellness 2021, 10 (1): 87-93
Published: 12 June 2020
Downloads:31

Auricularia auricula (AA) and Auricularia polytricha (AP) are popular edible fungi. This study successfully produced hypoglycemic polysaccharides from un-smashed or smashing and sieving (through a 10-mesh sieve) AA and AP (termed as AAP/AAP-10 and APP/APP-10) via scalable processes (water extraction, ethanolic precipitation and deproteinization). This is the first report to compare the effectiveness of AAP and APP in combating streptozotocin-induced oxidative stress and diabetes-related changes in mice (body weight, fasting blood glucose, serum insulin, proinflammatory mediator and cytokines, oxidative stress-related products, antioxidant enzymes). APP and AAP with different molecular weights and monosaccharide molar ratios could be therapeutic options for diabetes with a low dose (100 mg/kg/day) likely working better. At the same dose, APP generally performed more effective than AAP, and AAP-10/APP-10 seemed slightly more beneficial than AAP/APP. One mechanism underlying these antidiabetic functions might involve the NF-κB and associated signalling pathways. AP is cheaper than AA, thereby representing a favorable source of functional polysaccharides.

Open Access Research Article Issue
Fermentation-enabled wellness foods: A fresh perspective
Food Science and Human Wellness 2019, 8 (3): 203-243
Published: 23 August 2019
Downloads:18

Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth and innovation in the fermented food sector. In addition, the health-promoting benefits of fermented foods are attracting increasingly attention. The microorganisms contained in many common fermented foods can serve as "microfactories" to generate nutrients and bioactives with specific nutritional and health functionalities. Herein, recent research relating to the manufacture of fermented foods are critically reviewed, placing emphasis on the potential health benefits of fermentation-enabled wellness foods. The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored. Major knowledge gaps and obstacles to fermented food production and market penetration are discussed. The importance of integrating multidisciplinary knowledge, communicating with consumers, establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods, are highlighted.

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