Food nutrition and toxicology targeting on specific organs in the era of single-cell sequencing

Due to the complex natures of dietary food components,it is difficult to elucidate how the compounds affect host health.Dietary food often selectively presents its mechanism of action on different cell types,and participates in the modulation of targeted cells and their microenvironments within organs.However,the limitations of traditional in vitro assays or in vivo animal experiments cannot comprehensively examine cellular heterogeneity and the tissue-biased influences.Single-cell RNA sequencing(sc RNA-seq)has emerged as an indispensable methodology to decompose tissues into different cell types for the demonstration of transcriptional profiles of individual cells.Sc RNA-seq applications has been summarized on three typical organs(brain,liver,kidney),and two representative immune-and tumor related health problems.The everincreasing role of sc RNA-seq in dietary food research with further improvement can provide sub-cellular information and the coupling between other cellular modalities.In this review,we propose utilizing sc RNAseq to more effectively capture the subtle and complex effects of food chemicals,and how they may lead to health problems at single-cell resolution.This novel technique will be valuable to elucidate the underlying mechanism of both the health benefits of food nutrients and the detrimental consequences food toxicants at the cellular level.

Nutrient Evaluation of Dining Center Food Waste and Comparison to Monogastric and Ruminant Feedstuffs

The objective of this study was to analyze the nutrient composition and variability of university dining hall food waste and compare it with common feedstuffs used in ruminant and monogastric diets. Food waste was categorized into two initial streams: mainstream (MS) from the serving line and vegetable preparation (VP) from the kitchen. Waste was collected from the Kramer Dining Center, Kansas State University, resulting in 30 daily samples. Waste was weighed and ground to homogenous particle size. Daily samples of MS and VP were analyzed for nutrient composition, where results were combined to calculate the nutrient profile of a hypothetical mixed food waste stream (MX) composited by total weight. Data were analyzed using R statistical software (v 4.2.2). Moisture and neutral detergent fiber (NDF) were greater in VP (P , while ether extract (EE) was less compared to MS and MX. Crude protein (CP) was greater (P < 0.05) in MS and MX streams compared to VP. The total digestible nutrients (TDN) and energy were greater in MS food waste than in MX, which was also greater than VP (P content, measured by standard deviation, was similar (P > 0.05) among streams for NDF, nitrogen-corrected neutral detergent fiber, acid detergent insoluble crude protein, CP, ash, lignin, and digestible and metabolizable energy. Dry matter and EE variation were greater (P < 0.05) in MS, whereas VP was less (P < 0.05) compared to MX. Standard deviation increased (P < 0.05) in MS and MX for neutral detergent insoluble crude protein, TDN, and gross energy when compared to VP. Despite having 70% - 80% moisture, dining hall food waste does have nutritive value and the potential to be included in ruminant and monogastric diets. Further research needs to be done to understand the value of including it in animal diets.

Assessement of Nutritional Status of Households Using Weighed Food Intake in North West Region of Cameroon

This study determined the nutritional status of households in North western region of Cameroon using weighed food intake. Twenty–two rural and 106 urban households were randomly selected for weighed food intake Descriptive and inferential statistics were used to analyze collected data and significance at p < 0.05 accepted. Corn fufu with huckleberry was the most frequently consumed meal with little or no animal-source protein. Protein and B group vitamins intake of respondents in both communities were below the FAO/WHO recommended values while energy, iron, and vitamins A and C were in excess for most age groups. Adolescents 10 - 19 years and adults 20 years and above failed to meet at least 85% of RNI for calcium.

Certain Grain Food Patterns Are Associated with Improved 2015 Dietary Guidelines Shortfall Nutrient Intakes, Diet Quality, and Lower Body Weight in US Adults: Results from the National Health and Nutrition Examination Survey, 2005-2010

Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old;N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters of those consuming various grain food patterns to those not consuming grains. Methods: This study conducted secondary analyses of the National Health and Nutrition Examination Survey, 2005-2010. Cluster analysis was used and identified 8 grain patterns: 1) no consumption of main grain groups, 2) crackers and salty snacks, 3) yeast breads and rolls, 4) cakes, cookies, and pies, 5) cereals, 6) pasta, cooked cereals and rice, 7) quick breads, and 8) mixed grains. Results: Adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” had a better diet quality compared to no grains. Consuming many, but not all, of the grain food patterns resulted in less saturated fat and lower added sugars. Adults consuming “cereals”, “pasta, cooked cereals and rice” and “quick breads” had greater dietary fiber intake vs. no grains group. Calcium intake was increased in the cereals group, while magnesium intake was greater in adults consuming “cereals” and “pasta, cooked cereals and rice” vs. no grains. Vitamin D (D2 + D3) intake was higher in adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” vs. no grain group. Adults consuming “pasta, cooked cereals and rice” had lower body weights (79.1 ± 0.7 vs. 82.5 ± 1.2 kg;P = 0.009) and waist circumference (95.2 ± 0.6 vs. 98.2 ± 1.0 cm;P = 0.004) in comparison to those consuming no grains. Conclusions: Certain grain food patterns are associated with greater 2015-2020 Dietary Guidelines’ shortfall nutrients, better diet quality and lower body weights in adults. Additionally, certain grain food patterns are associated with lower intake of nutrients to limit, including saturated fat and added sugars.

Bio-Banking on Neglected and Underutilized Plant Genetic Resources of Nigeria: Potential for Nutrient and Food Security

The poor quality of habitual diet and lack of dietary diversity in Sub-Sahara Africa are grossly contributing to deficiencies of micronutrients in the menu of poor rural and semi urban communities particularly in Nigeria, leading to the high incidence of hidden hunger. This has manifested in the high prevalence of non-communicable diseases such as stunted growth, goiter, blindness, kwashiorkor and marasmus. Five underutilized traditional leafy vegetables (TLVs) of southeast Nigeria were assessed by standard methods to determine their physiochemical and antioxidant values. These TLVs were Abelmoschus esculentus (L.) Monench (Okra), Ageratum conyzoides Linn (Goat weed), Acanthus montanus (Ness) T. Anders. (Leopard’s tongue), Bombax buonopozense P. Beauv. (Kapok Tree) and Mucuna flagellipes (Devil bean). Results showed that the leaves of Bombax buonopozense and Abelmoschus esculentus contained appreciable amounts of protein, fat, fibre, carbohydrate and mineral elements, and generally low level of toxicants. Furthermore, the anti-oxidant contents of the five TLVs highlighted their biological values as medicinal plants with the high potency in fighting diseases. The above results showed that these vegetables could be valuable and important contributors to the diets of the rural poor and semi-urban people of southeast Nigeria for improved human nutrition, reduction of hidden hunger and food security.

膳食营养对人体竞技能力的影响研究

该文运用逻辑分析、文献综述等方法,梳理了人体为提升竞技能力所需要的膳食营养素,并对合理膳食对人体竞技能力提升的影响及作用进行分析,提出合理膳食助力人体竞技能力的策略包括研发运动膳食产品、拓宽食品市场布局、建立膳食评估体系与强化食品安全监控体系。

Analysis of Nutrient Profile of Finger Millet(Eleusine coracana(L.)Gaertn.)for Baby Food Formulation Using Pigeon Pea(Cajanus cajan(L.)Millsp.)as Protein Source

Finger millet(Eleusine coracana(L.)Gaertn.)is a drought resistant crop with potentially tremendous but under-explored source of nutraceutical properties as compared to other regularly consumed cereals in the era of drawback of nutritional security,these characteristics must be harnessed to develop finger millet as a novel functional food.Under-nutrition caused by inadequate diets,and other factors that influence nutritional status,is the underlying factor in 45%child deaths.In Kenya only 25%of young children are fed adequately diverse diets.The main objective of this study was to prepare baby food formulas using finger millets with pigeon peas as protein source and to analyze their nutritional profiles.Two finger millets varieties(i)Snapping Green Early,low altitude and medium altitude varieties and(ii)U-15)were studied to determine effects of environment on nutrient profiles.This study showed that Snapping Green Early had better nutrient profiles(12.13%protein and is high in Ca,Mg,Fe,Zn and P)than U-15(11.69%protein and lower nutrients(Ca,Mg,Fe,Zn and P)),and hence was selected for use in the malting process as best variety.As expected,the pigeon peas had the highest protein value(21%).The samples malted for 72 h resulted in reduction of tannin concentration from 0.091%to 0.03%and the amount of nutrients(Ca,Mg,Fe and Zn)doubled and in fact the protein profile increased by 8.31%.The appropriate ratio for the formulation of the baby food was 70:30.The composting resulted in 18.5%increase in protein.

关于不同烹调方法对食品营养素的影响探讨

本文探讨了不同烹调方法对食品营养素的影响,强调了食品营养价值对健康的重要性,提出了保留食物营养素的措施,旨在帮助人们选择更加健康的烹调方法。

品质导向的粮油食品精准加工分子基础与调控

粮油是国家最重要的战略物资,粮油食品产业在国民经济中起着基础作用,深度关系着国计民生和国民健康。粮食和油料中营养组分丰富及其多尺度结构复杂,且加工方式多变,进而影响粮油食品的感官、安全特性和消化吸收、营养健康效应。本文通过系统梳理粮油食品发展现状及产业战略意义,品质导向的粮油食品加工与制造发展现状及面临的挑战,提出从粮油食品的加工过程控制,营养组分多尺度结构变化与结构重构,多维度品质特性调控3个角度,系统解析基于品质导向的粮油食品精准加工的结构基础与调控机制,重点探讨粮油食品中主要营养组分的加工适应性、互作机制,粮油食品加工对感官品质、健康品质和安全品质等品质特性的影响,多维品质与加工过程构效关系与关联调控机制等制约粮油食品未来发展的研究方向,以期建立品质导向的粮油食品精准加工的理论基础、技术方法和新型绿色加工策略,为创制感官、安全和健康品质协同提升的营养健康粮油食品提供理论支撑,推动我国粮油食品加工产业的高质量发展。

膳食烹调中保障食品营养成分的方法研究

膳食烹调中保障食品营养成分的价值,不仅关系到美味口感的体现,更是维护人们健康生活的重要方面。因此,本文将重点论述膳食烹调中保障食品营养成分的方法,希望能帮助提高烹调水平,最大限度保存食品中的营养。

药食同源植物赤苍藤茎和叶成分比较研究

为科学利用赤苍藤资源,对赤苍藤不同茎级(0.5、1.6、2.7 cm)、部位(茎、叶)的总黄酮、蛋白质、维生素、矿质元素、各类氨基酸进行了测定与分析。结果表明,14种营养成分中叶的各类营养物质(除维生素B2)含量最高,其中茎类营养物质总黄酮、蛋白质和矿质元素氮、锌、铜、镁含量随着茎直径的增大而减少;维生素B1、维生素B2、铁、铜、锰的含量在茎直径为1.6 cm时最高;矿质元素磷、钙的含量随茎直径的增大而升高。茎中均检测出15种氨基酸,叶检测出16种氨基酸,叶比茎多检出蛋氨酸(Met)。4种样品所测各类氨基酸含量:叶>茎,其中含量排名前3的均为天门冬氨酸(Asp)、谷氨酸(Glu)、丙氨酸(Ala)。茎中天门冬氨酸(Asp)、丙氨酸(Ala)、酪氨酸(Tyr)含量随茎直径的增大而减少,3种茎中亮氨酸含量无变化;1.6 cm茎的支/芳值最高。氨基酸评分AAS、CS值,叶>茎,2.7 cm茎>1.6 cm茎>0.5 cm茎;EAAI指数:叶>茎,2.7 cm茎>1.6 cm茎>0.5 cm茎。从14种营养成分聚类分析上看,叶聚为一类,茎聚为一类。综合考量,在营养物质含量上叶明显高于茎,1.6 cm的茎质量最佳。本研究结果可为赤苍藤的茎、叶的高效利用提供科学参考。

药食同源物质及其非营养素在肺癌防治中的研究进展

基于肺癌发病机制及症状群,总结具有抗肿瘤作用的药食同源物质及非营养素在肺癌防治中的应用,为未来研究和临床应用提供科学依据,为肺癌的综合防治提供新思路。

快速检测技术在食品营养成分检测中的应用研究进展

随着食品工业的快速发展,消费者对食品安全与营养的日益关注,快速、准确地检测食品中的营养成分就显的至关重要。基于此,本文分析了食品营养成分中快检技术的应用现状,探讨了快检技术的优点及其局限性,展望了食品营养成分快检技术的未来发展趋势,以供参考。

饲料来源对黑水虻幼虫生长和虫体营养物质成分的影响

本研究以黑水虻幼虫为试验对象,探究不同饲料来源对黑水虻幼虫生长速率及虫体营养成分的影响。选取5日龄黑水虻幼虫2.4 kg,随机分为4组,每组设3个重复,每个重复200 g。按饲料来源分别为餐厨垃圾组、鸡粪组、猪粪组和牛粪组,测定黑水虻幼虫生长情况和虫体营养物质。结果表明:(1)试验结束后黑水虻幼虫干重依次为:餐厨垃圾组>鸡粪组>猪粪组>牛粪组,且各组间差异显著(P<0.05);饲料有效转化率餐厨垃圾组最高,显著高于其他三组(P<0.05)。各组间干物质(DM)消化率差异显著(P<0.05),依次为:餐厨垃圾组>鸡粪组>猪粪组>牛粪组。(2)黑水虻幼虫对粗蛋白质(CP)消化率依次为:餐厨垃圾组>猪粪组>鸡粪组>牛粪组,且各组间差异显著(P<0.05);餐厨垃圾组和牛粪组粗灰分(Ash)消化率显著高于鸡粪组和猪粪组(P<0.05)。(3)餐厨垃圾组黑水虻幼虫CP含量显著高于其他三组(P<0.05)。餐厨垃圾组和牛粪组黑水虻幼虫EE含量显著高于鸡粪组和猪粪组(P<0.05)。鸡粪组黑水虻幼虫Ash、Ca和P含量均显著高于其他三组(P<0.05)。黑水虻幼虫营养成分与其饲料营养成分之间均呈正向线性关系(P<0.05)。综上所述,餐厨垃圾养殖的黑水虻幼虫干重最大,且虫体粗蛋白质含量最高,饲料有效转化率餐厨垃圾最好,鸡粪次之,猪牛粪最差;饲喂鸡粪的黑水虻幼虫Ash、Ca和P含量最高。黑水虻幼虫营养成分与其对饲料营养成分之间均呈正向线性关系。

浅析食品营养成分影响因素与优化措施

随着人们生活水平的提高和健康意识的增强,饮食成为人们关注的焦点之一。餐饮食品的营养成分直接关系到人们的健康状况,因此,如何优化餐饮食品的营养价值,成为餐饮行业需要考虑的问题。基于此,本文分析了餐饮食品营养成分的影响因素和优化措施,以供参考。

食品凝胶递送体系的应用及研究进展

多酚、类胡萝卜素和维生素等营养素是机体维持能量代谢、生长发育、免疫调节等重要生理功能的物质基础。但外源的各类营养素在体内消化吸收过程中往往受到pH、温度、微生物等环境因素的影响,其生物活性或生物利用度可能因此而大幅降低。食品凝胶因其凝胶剂和制备工艺的不同而具有强大的可塑性,在机体复杂的消化环境中,定向设计的各种凝胶体系对于营养素的靶向释放并维持其稳定性有重要的积极意义。尽管已有众多研究者在食品凝胶递送领域取得了丰硕成果,但仍缺乏全面系统的归纳总结。该文梳理了国内外有关食品凝胶在营养素递送领域的研究成果,重点探讨了不同类型凝胶用于构建递送体系和递送营养素的机制和优缺点。在此基础上,展望了食品凝胶递送体系的应用前景,以期为功能性食品凝胶的定向设计和研发提供一定的思路借鉴。

食物营养素丰富度指数的构建与应用现状

目的:了解食物营养素丰富度指数的构建和应用现状,为建立适合我国的食物营养素丰富度指数提供参考。方法:通过文献检索方式,从PubMed、中国知网和万方等数据库分别检索关键词,总结概括食物营养素丰富度指数的构建与应用情况。结果:食物营养素丰富度指数的构建已形成一套科学程序,在国外进行广泛验证研究并应用于评价食物营养价值及膳食质量等方面,而国内相关研究比较局限。结论:有必要借鉴国外先进经验,开展食物营养素丰富度指数的验证研究。

减少食品加工过程中营养素损失的策略

食品加工是保证食品安全和提高品质的重要手段,但同时也会导致营养素的损失。本文探讨了食品加工过程中营养素损失的主要原因,包括热处理、氧化作用、浸出和溶解以及光照等。针对这些问题,文章提出了一系列减少营养素损失的策略,如优化热处理工艺、采用抗氧化技术、改进加工设备和工艺流程、改进包装和储存方法等。这些策略的应用有助于最大限度地保留食品中的营养成分,提高食品的营养价值。

10种类茶植物的营养成分及抗氧化活性分析

该研究对贵州黔西南州布依族苗族地区的10种常见类茶植物进行蛋白质、氨基酸、多酚、类黄酮及多糖等营养成分进行测定,并对其体外抗氧化活性进行分析评价。结果表明:野茼蒿中总氨基酸含量(22.30 g/100 g)远高于其他类茶植物;缫丝花含有较高的总多糖(124.54 mg/g)、芦丁(1892.44μg/g)、表儿茶素(869.93μg/g);蒲公英中总酚(34.15 mg/g)和总黄酮(19.22 mg/g)含量较高;苣荬菜具有较强的DPPH及ABTS^(+)自由基清除能力,分别为72.11%和66.85%;车前表现出较显著的Fe^(2+)还原能力(10.02μmol FeSO_(4)/g);黄鹌菜中绿原酸和对香豆酸含量相对较高,分别为812.91μg/g和2046.10μg/g;马鞭草中阿魏酸含量(1062.53μg/g)最高。

不同蛋白来源全营养特医食品乳剂的制备及其体外胃肠消化特性比较

为了扩展不同类型蛋白质配料在液态全营养特医食品乳剂中的应用,探究动植物蛋白在特医乳液制备及消化特性方面的差异,该研究分别选取了酪蛋白(CS)、乳清蛋白(WPI)、大豆蛋白(SPI)、豌豆蛋白(PPI)和绿豆蛋白(MPI)作为界面稳定剂制备乳液,系统探究灭菌工艺和营养成分添加对乳液性质的影响,并筛选其中热稳定的模板乳液(未添加维生素和矿物质)和特医乳液(添加维生素和矿物质)进行体外胃肠消化特性研究。CS、WPI、SPI和PPI制备的特医乳液状态良好,MPI特医乳液出现部分絮凝。灭菌后,WPI、MPI特医乳液分别发生凝胶和絮凝现象;CS、SPI和PPI特医乳液外观均匀,且制备的乳液具有较良好的稳定性,能在30 d内保持粒径和电位稳定。进一步选取CS、SPI和PPI制备的模板乳液和特医乳液进行体外消化性质分析,消化产物测试显示CS与SPI、PPI特医乳液的胃肠消化情况无明显差异,SPI和PPI的游离氨基释放量分别为21.095 mmol/L和19.524 mmol/L。该研究有助于理解不同类型蛋白配料在液态全营养特医乳剂中的应用表现,为液态高蛋白特医食品开发提供一定的技术支持。