Gut microbiota axis:potential target of phytochemicals from plant-based foods

Food-microbiota-host interactions provide an overarching framework for understanding the function of the gut microbiota axis.Diet is a major modulator of gut microbiota.Plant-based foods are rich in phytochemicals;therefore,it is essential to assess such foods and elucidate the mechanisms underlying their action.In this review,we summarize the role of gut microbiota in the communication between the gut and the brain,liver,lung,kidney,and joints,as well as the role of the gut microbiota axis in diseases involving these organs.In addition,we assess the effects of phytochemicals from plant-based foods on the gut microbiota axis via different pathways.

Consumers’experiences and preferences for plant-based meat food:Evidence from a choice experiment in four cities of China

This paper examined consumers’experiences in and preferences for plant-based meat(PBM)food and their respective correlates,based on data from an online survey of 579 consumers in four major cities in China in early 2021.We first described consumers’experiences in consuming and purchasing PBM food and their correlates,and then analyzed consumer preferences using hypothetical choice experiment.The experiment offered consumers various options to purchase burgers made from PBM or animal-based meat(ABM),combined with different countries of origin(COO),taste labels,and prices.Our data showed that respondents hold overall positive attitudes toward PBM food;85 and 82%of respondents reported experience in eating and purchasing PBM food,respectively.More than half of them ate PBM food because they wanted to try new food(58%),or were interested in healthy food(56%).Income,religion,and dietary restrictions were significantly correlated with consumers’experiences in PBM food consumption.Results from the Random Parameter Logit Model based on the hypothetical choice experiment data showed that 79%of respondents chose PBM burgers and were willing to pay an average of 88 CNY for a PBM burger.We also found that 99.8 and 83%of respondents are willing to buy burgers made in China and those with a taste label,with a willingness to pay(WTP)of 208 and 120 CNY,respectively.The heterogeneity test revealed that females and those with at least a bachelor’s degree,higher income,religious beliefs,and dietary restrictions are more likely to buy PBM burgers than their counterparts.

Plant-based diet and its effect on coronary artery disease:A narrative review

Coronary artery disease(CAD),a primary component of cardiovascular diseases,is one of the top contributors to mortality rates worldwide.In 2021,dietary risk was estimated to be attributed to 6.58 million cardiovascular deaths.Plant-based diets(PBDs),which encourage higher consumption of plant foods and lower intake of animal-based foods,have been shown to reduce the risk of CAD by up to 29% when compared to non-vegetarian diets in a meta-analysis.This article aims to summarize the array of PBDs and compare them with conventional Western diets that include meat.We review the various proposed mechanisms for how the bioactive nutrients of PBDs aid in preventing atherosclerosis and CAD events,as well as other cardiac diseases.We conducted a detailed search of PubMed using our exclusive search strategy using the keywords plant-based diet,vegan diet,phytosterols,CAD,myocardial ischemia,and atherosclerosis.A total of 162 pertinent articles published within the past decade were identified for qualitative synthesis.To ensure the accuracy and reliability of our review,we included a total of 55 full-text,peer-reviewed articles that demonstrated the effects of plant-based diets on CAD and were written in English.We excluded animal studies,in vitro or molecular studies,and non-original data like editorials,letters,protocols,and conference abstracts.In this article,we emphasize the importance of dietary interventions,such as PBDs,to prevent CAD and their benefits on environmental sustainability.Integrating plant foods and whole grains into one's daily eating habits leads to an increase in the intake of nutrient-rich foods while reducing the consumption of processed food could not only prevent millions of premature deaths but also provide prevention against many chronic gastrointestinal and metabolic diseases.

Association of plant-based diets with the risk of upper gastrointestinal tract cancers:A systematic review and meta-analysis

Background:Diets rich in red or processed meat have been linked to an increased risk of cancers within the digestive system.It has been suggested that a plant-based diet may have protective effects against digestive system cancers.This study aimed to determine the association between plant-based diets and upper gastrointestinal tract cancers(UGTC).Methods:We conducted a systematic review and meta-analysis of observational studies.We searched the PubMed,Medline,Embase,and Web of Science databases for articles published up to September 30,2023.We pooled the risk ratios(RR)with the corresponding 95%confi-dence intervals(CI)using fixed or random-effects models.Results:Our meta-analysis included 16 studies(30 results).The data revealed a strong inverse association between a high intake of plant-based diets and UGTC(RR=0.60,95%CI=0.49-0.72),specifically gastric cancer(GC,RR=0.53,95%CI=0.42-0.67)and esophageal can-cer(EC,RR=0.63,95%CI=0.42-0.96).This relationship was not significant for gastric cardia cancer(GCA)or esophagogastric junctional cancer(EGJC,RR=0.76,95%CI=0.47-1.22).A subgroup analysis showed the association was significant in studies from Asia and Europe,as well as in studies utilizing indices such as a vegetarian diet,Mediterranean diet,the plant-based diet index,and principal component analy-sis(PCA)dietary patterns.There was no indication of publication bias among the analyzed studies.Conclusions:This meta-analysis highlights the potential health benefits of plant-based diets in preventing UGTC,particularly regarding esophageal squamous cell carcinoma(ESCC)and GC.Nevertheless,additional research is required to validate these results and explore the un-derlying mechanisms.

Survival of <i>Listeria monocytogenes</i>during Frying of Chicken Burger Patties

This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.

Definition of a plant-based diet and overview of this special issue

A plant-based diet consists of all minimally processedfruits, vegetables, whole grains, legumes, nuts and seeds,herbs, and spices and excludes all animal products, includ-ing red meat, poultry, fish, eggs, and dairy products.

The Inhibiting Effect of Bone Protein Hydrolysates on Lipid Oxidation in Pork Patties

Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanisole） was used as a positive control. Lipid oxidation in patties during storage was analyzed by measuring the TBARS and protein carbonyl content. The results showed that bone protein hydrolysates possessed significant antioxidant activity, and antioxidant activity increased with the increasing hydrolysates concentration. Sensory evaluation indicated that bone protein hydrolysates improved the color and decreased lipid oxidation flavor of pork patties. The 2% bone hydrolysates possessed the highest antioxidant activity and better sensory quality, and its effect was closed to 0.02% BHA.

A plant-based diet for overweight and obesity prevention and treatment

The goal of this paper is to review the evidence related to the effect of plant-based dietary pattems on obesity and weight loss, includingboth observational and intervention trials. Literature from plant-based diets （PBDs） epidemiological and clinical trial research was used toinform this review. In addition, data on dietary quality, adherence, and acceptability were evaluated and are presented. Both clinical trials andobservational research indicate an advantage to adoption of PBDs for preventing overweight and obesity and promoting weight loss. PBDsmay also confer higher levels of diet quality than are observed with other therapeutic diet approaches, with similar levels of adherence andacceptability. Future studies should utilize health behavior theory to inform intervention development and delivery of PBDs studies and newtechnologies to bring interventions to scale for greater public health impact. Research examining PBDs and weight loss is also needed withmore diverse populations, including older adults. Based on the available evidence, PBDs should be considered a viable option for the treat-ment and prevention of overweight and obesity.

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmospheres(HiOx-MAP).The GSE was added to patties at concentrations of 0,0.10,0.25,0.50 and 0.75 g kg^(-1).This study evaluated the surface color,pH,lipid oxidation,and total viable counts(TVC)of raw patties,and the internal color and pH of patties cooked to a temperature of 66 or 71℃ over 10-day storage at 4℃.Compared with the control(0 g kg^(-1) GSE),GSE improved the color stability(P<0.05)and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10,but GSE had no effect(P>0.05)on TVC.Patties containing 0.50 and 0.75 g kg^(-1) GSE cooked to 66℃ exhibited greater(P<0.05)interior redness than the control and reduced the PMB of cooked patties in the late storage stage.These results suggested that 0.50 and 0.75 g kg^(-1) GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.

A plant-based diet and hypertension

Hypertension is an insidious, common, and deadly dis-ease, often detected incidentally at a routine doctor＇s visit orworkplace health screening. Worldwide, it is estimated thatone billion people have hypertension and approximately 80million Americans 20 years of age and older are hyperten-sive.

Plant-based meat substitutes by high-moisture extrusion:Visualizing the whole process in data systematically from raw material to the products

High-moisture extrusion technology should be considered one of the best choices for producing plant-based meat substitutes with the rich fibrous structure offered by real animal meat products.Unfortunately,the extrusion process has been seen as a“black box”with limited information about what occurs inside,causing serious obstacles in developing meat substitutes.This study designed a high-moisture extrusion process and developed 10 new plant-based meat substitutes comparable to the fibrous structure of real animal meat.The study used the Feature-Augmented Principal Component Analysis(FA-PCA)method to visualize and understand the whole extrusion process in three ways systematically and accurately.It established six sets of mathematical models of the high-moisture extrusion process based on 8000 pieces of data,including five types of parameters.The FA-PCA method improved the R^(2) values significantly compared with the PCA method.The Way 3 was the best to predict product quality(Z),demonstrating that the gradually molecular conformational changes(Y^(n'))were critical in controlling the final quality of the plant-based meat substitutes.Moreover,the first visualization platform software for the high-moisture extrusion process has been established to clearly show the“black box”by combining the virtual simulation technology.Through the software,some practice work such as equipment installation,parameter adjustment,equipment disassembly,and data prediction can be easily achieved.

A plant-based diet and heart failure： case report and literature review

Heart failure is associated with high rates of morbidityand mortality, and is a burden to the healthcare system.There is a growing appreciation for the role diet may play inthe development and treatment of heart failure.

The Potential Application of <i>Syzygium aromaticum</i>and <i>Cymbopogon citratus</i>Essential Oils as Natural Preservatives of Beef Patties

The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The beef patties were then inoculated with cultures of E. coli and S. aureus and stored at 4°C. The control patties were processed without essential oil but inoculated with E. coli or S. aureus. The proximate composition, lipid oxidation and microbial counts were carried out after 7, 14, 21 and 28 days. Results showed that the incorporation of essential oils in beef patties did not significantly (P S. aromaticum at 0.2% reduced the E. coli growth by 1.48 log CFU/g and that of S. aureus by 6.52 log CFU/g while the incorporation of C. citratus at 0.2% reduced the E. coli growth by 1.21 log CFU/g and that of S. aureus by 1.4 log CFU/g after 28 days of storage. The pH measurement during the storage period showed a slight drop during the first 7 days of storage and an increase during the last 21 days in all samples. The sensory test of the beef patties showed that the consumers accepted patties formulated with the two essential oils. But the one made with 0.1% essential oil of S. aromaticum was the most accepted. The analysis of the color of beef patties between 0 and 28 days of storage revealed that the incorporation of essential oils retarded the degradation of the color of patties. Results obtained in the present study indicate the possibility of exploiting Syzygium aromaticum and Cymbopogon citratus essential oils to protect beef patties against lipid oxidation and microbial growth.

A plant-based diet and stroke

Stroke is a leading cause of death and disability in theUnited States and globally. Each year, approxirnately 795,000Americans experience a stroke.Total annual costs of stroke,both direct and indirect, amount to $33 billion. Ischemicstroke is predicted to cost more than $2.2 trillion between2005 and 2050. In the United States, 87% of all strokesare ischemic, 10% are due to intracerebral hemorrhage, and3% are due to subarachnoid hemorrhage.

Plant-based nutrition for healthcare professionals： implementing diet as aprimary modality in the prevention and treatment of chronic disease

Cardiovascular disease remains the world＇s leading cause of death. Yet, we have known for decades that the vast majority of athero-sclerosis and its subsequent morbidity and mortality are influenced predominantly by diet. This paper will describe a health-promoting wholefood, plant-based diet; delineate macro- and micro-nulxition, emphasizing specific geriatric concerns; and offer guidance to physicians andother healthcare practitioners to support patients in successfully utilizing nutrition to improve their health.

Strategies for practitioners to support patients in plant-based eating

Successfully implementing a plant-based diet is attain-able for patients, but the likelihood of achieving long-term,dietary maintenance can be increased by follow-up andsupport from practitioners. Practitioners, in particular physi-cians, are seen as nutrition authorities,and are thereforewell-positioned to deliver dietary advice and nutritionalprescriptions.

Rheological Properties of Six Plant-Based Seed Gums

The rheological properties of six mucilage solutions (Guar Gum, Locust Bean Gum, Tamarind Gum, Flaxseed Gum, Artemisia Sphaerocephala Krasch Gum and Cassia Gum) have been examined. It was found that all six gums could be classified into three different types according to the changes of viscosity with increasing shear rate. Steady shear viscous properties in a range of shear rate from 0.1 to 100 s-1 were investigated in the provision of mucilage concentration, pH, temperature and salts. A non-Newtonian shear-thinning behavior was observed. The data of viscosity-shear successfully correlated Power law model. Apparent viscosity was apparently dependent on mucilage concentration increasing significantly as mass fraction went up. A marked dependence of viscosity on temperature was also observed;as temperature increased, the viscosity decreased sharply. The value n of flaxseed gum is minimum, which means it behaves the greatest shear-thinning properties. Both Guar gum and Tamarind gum possessed better acid-proof and alkali-proof advantages. The flow activation energy of ASKG is 4.3 kcal which is higher than other gums so that the influence of temperature on characteristics of viscosity is stronger. The mechanical spectra in the linear viscoelasticity region were studied in the temperature range from 20&deg;C to 90&deg;C, at a frequency range from 0.1 to 10 Hz. It was observed that Both elastic modulus G' and viscous modulus G" behaviors were found to be dependent on temperature and frequency. What have been investigated in this work could provide guidance for practical application in the field of food industry.

Pork Patties with Crab Roe

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Effect of drying-wetting cycles on pore characteristics and mechanical properties of enzyme-induced carbonate precipitation-reinforced sea sand

Enzyme-induced carbonate precipitation(EICP)is an emanating,eco-friendly and potentially sound technique that has presented promise in various geotechnical applications.However,the durability and microscopic characteristics of EICP-treated specimens against the impact of drying-wetting(D-W)cycles is under-explored yet.This study investigates the evolution of mechanical behavior and pore charac-teristics of EICP-treated sea sand subjected to D-W cycles.The uniaxial compressive strength(UCS)tests,synchrotron radiation micro-computed tomography(micro-CT),and three-dimensional(3D)recon-struction of CT images were performed to study the multiscale evolution characteristics of EICP-reinforced sea sand under the effect of D-W cycles.The potential correlations between microstructure characteristics and macro-mechanical property deterioration were investigated using gray relational analysis(GRA).Results showed that the UCS of EICP-treated specimens decreases by 63.7% after 15 D-W cycles.The proportion of mesopores gradually decreases whereas the proportion of macropores in-creases due to the exfoliated calcium carbonate with increasing number of D-W cycles.The micro-structure in EICP-reinforced sea sand was gradually disintegrated,resulting in increasing pore size and development of pore shape from ellipsoidal to columnar and branched.The gray relational degree suggested that the weight loss rate and UCS deterioration were attributed to the development of branched pores with a size of 100-1000 m m under the action of D-W cycles.Overall,the results in this study provide a useful guidancee for the long-term stability and evolution characteristics of EICP-reinforced sea sand under D-W weathering conditions.

高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白素肉饼的品质特性研究

采用双螺杆挤压机将豌豆分离蛋白(PPI)和小麦面筋蛋白(WGP)按照不同比例在水分含量为60%的条件下挤压,制备植物组织蛋白,然后经深加工制备100%植物蛋白素肉饼,考察不同原料配比对植物蛋白素肉饼品质特性的影响。通过与市售牛肉饼对比,结果显示,植物蛋白素肉饼的烹饪损失率降低了10%,持水率增加了34%,直径、厚度变化率也显著降低。在豌豆分离蛋白∶小麦面筋蛋白为7∶3(P70W30)的比例下植物蛋白素肉饼与市售牛肉饼的质构特性相似度最高,且比市售牛肉饼更有嚼劲。感官品评显示豌豆分离蛋白∶小麦面筋蛋白为7∶3(P70W30)最符合大众消费者对产品的品质要求。所有比例的产品均无豆腥味。总的来说,该研究成功制备了比市售牛肉饼营养价值更高、品质特性相似的植物蛋白素肉饼,为高水分挤压植物组织蛋白在植物蛋白素肉饼中的应用提供了参考。