Search Results (1,776)

Background: Obesity is a multifactorial metabolic disorder characterized by excessive adiposity, chronic low-grade inflammation, and dysregulated incretin and energy-sensing pathways, including glucagon-like peptide-1 (GLP-1) and AMP-activated protein kinase (AMPK). Methods: This in vitro and in vivo study evaluated the potential of select phytochemical candidates and botanical formulations to stimulate GLP-1 secretion and activate AMPK signaling. Results: Fourteen phytochemicals and six combinations were screened in human NCI-H716 enteroendocrine cells at 10–20 µg/mL to assess cytotoxicity and GLP-1 secretion. In human adipocytes, selected combinations reduced lipid accumulation and monocyte chemoattractant protein-1 (MCP-1) secretion. Among the tested formulations, combination #4, consisting of ginseng root extract, curcumin, white kidney bean extract, fenugreek extract, capsaicin, and bitter melon extract, significantly increased phosphorylated AMPK levels in vitro. In high-fat diet-induced obese mice, oral administration of combination 4 reduced body weight gain and white adipose tissue mass, improved metabolic biochemical parameters, restored leptin and MCP-1 levels toward normal values, increased GLP-1 level, and normalized GLP-1 receptor expression in subcutaneous adipose tissue. Conclusions: These preclinical findings demonstrate that this multi-component botanical formulation modulates GLP-1 secretion, AMPK phosphorylation, lipid accumulation, and inflammatory markers in cellular and murine models. These data provide a foundational rationale for its further evaluation as a non-toxic candidate for metabolic management. Full article

Drought is one of the major abiotic stress factors limiting crop yield and quality, posing a significant threat to sensitive species like cucumber (Cucumis sativus L.). This study evaluated the potential of bitter melon (Momordica charantia cv. Nusret F₁) and squash (Cucurbita pepo cv. Aygır F₁) as rootstocks to improve drought-related performance in cucumber scions (Akıncı F₁ and Baymali F₁). Grafted and non-grafted plants were grown under two irrigation regimes for 21 days: well-watered control (100% field capacity) and a water-withholding drought treatment. Drought stress significantly reduced morphological parameters across most experimental groups. Under drought conditions, the Akıncı F₁/Aygır F₁ combination showed the highest proline accumulation. This biochemical response was accompanied by pronounced reductions in dry leaf and dry biomass. This pattern suggests that proline accumulation is more closely associated with stress severity than with growth maintenance under drought conditions. Conversely, the Baymali F₁/Aygır F₁ combination maintained relatively higher leaf dry weight under drought, suggesting better growth maintenance under drought. Plants grafted onto Nusret F1 generally produced the lowest biomass but showed enhanced proline synthesis, indicating a stronger stress response despite reduced growth. In conclusion, while Aygır F₁ supports higher growth and biomass maintenance under well-watered conditions, drought responses are strongly influenced by scion-rootstock compatibility and distinct physiological strategies, highlighting the importance of distinguishing growth performance from biochemical stress indicators such as proline accumulation. Full article

Bioactive peptides have health benefits, but the intense bitterness associated with their hydrolysis severely restricts their industrial applications. This paper systematically constructs a collaborative theoretical framework that integrates intelligent prediction, targeted debittering, and multi-dimensional evaluation. Firstly, it reviews the core applications of deep learning (such as quantitative structure–activity relationship (QSAR) and graph convolutional network (GCN)) combined with molecular docking technology in the high-throughput identification of bitter peptides and the analysis of target receptor interaction mechanisms. Secondly, it discusses how artificial intelligence and computational simulation can improve the efficiency of traditional debittering processes, emphasizing the advantages of multifunctional composite wall materials in the targeted encapsulation and delivery of bitter peptides, as well as the metabolic regulatory mechanisms behind controlling microbial fermentation for the debittering of specific peptide substrates. Finally, to provide a high-fidelity data closed loop for artificial intelligence (AI) models, a three-dimensional cross-validation system integrating standardized quantitative sensory evaluation and biomimetic electronic tongues was established. Future research should focus on developing large models for flavor generation to drive the green and targeted creation of low-bitterness and highly active peptides. Full article

The aim of this study was to evaluate the effect of incorporating button mushroom (Agaricus bisporus) powder (5% and 10%, w/w) and two expansion methods (deep-fat frying and Fmicrowaving) on the nutritional, bioactive, sensory, and physical properties of third-generation snacks. Mushroom addition increased the contents of protein, raw fiber, ash and polyphenols compounds, particularly caffeic acid and chlorogenic acid derivatives. The highest nutritional value was observed in microwave-expanded snacks containing 10% mushroom powder, which showed increased protein (4.59%), ash (2.5%) and raw fiber (3.31%) contents combined with very low fat level (0.14%) Microwave expansion promoted better retention of bioactive compounds with the highest total polyphenol content reaching 195.48 mg/kg. Instrumental sensory analyses revealed that mushroom addition intensified bitter and metallic taste attributes and enhanced roasted and earthy aroma notes associated with increased levels of pyrazines, phenols, alcohols, and acids. Moreover, mushroom incorporation reduced expansion at higher inclusion levels, altered texture, and caused a darker color. Overall, dried mushroom powder proved to be an effective potential functional ingredient that improved the nutritional and antioxidant value of third-generation snacks, while microwave expansion offered superior retention of bioactive compounds and more favorable physical characteristics. Full article

Buds are continuously renewed sensory organs in which development, adult maintenance, and repair share overlapping molecular circuitry. During embryogenesis, WNT/β-catenin signaling promotes taste placode formation and placodal Shh expression, while SHH refines papilla spacing and restricts neighboring papilla formation. SOX2 functions as a taste-competence and progenitor maintenance factor. In adults, LGR5/LGR6–RSPO–WNT signaling sustains progenitor activity, and gustatory neurons are an important source of RSPO2; available genetic evidence is consistent with a neuron-derived contribution to the LGR5/LGR6 niche, and AAV-Cre-mediated neuron-specific ablation of Rspo2 in the petrosal ganglion led to near-complete loss of circumvallate taste buds. HH signaling from epithelial and neuronal sources further supports SOX2-dependent progenitor homeostasis. Lineage allocation is governed by transcriptional programs that include POU2F3/SKN-1a for sweet, umami, and bitter type II taste receptor cells, and ASCL1 with posterior-field NKX2-2 for type III presynaptic/sour cells. After denervation or irradiation, regeneration depends primarily on LGR5⁺/KRT14⁺ progenitors and may be supplemented, in specific injury contexts, by plasticity of a subset of K8-lineage taste receptor cells that acquire KRT14/SOX2/PCNA progenitor-like features. Key unresolved questions include the direct chromatin targets of taste lineage regulators (which remain to be defined by ChIP-seq in native taste progenitors), the identity of the type I cell selector, the contribution of dedifferentiation across injury models, and the degree to which mouse-derived networks are conserved in human taste biology. Full article

Bitter phytochemicals, including alkaloids, terpenoids, and bitter glycosides, are abundant in medicinal food plants and exhibit well-documented anti-inflammatory, hypoglycemic, and other bioactivities relevant to human health. However, the inherent bitterness of these compounds presents a significant sensory barrier to patient compliance and limits their application as functional food ingredients. This review provides a comprehensive and interdisciplinary synthesis of current knowledge on bitter compounds in medicinal food plants, integrating perspectives from phytochemistry, molecular pharmacology, and sensory science. We summarize the major chemical classes of bitter phytochemicals, critically evaluate methods for their isolation and identification—from classical sensory-guided fractionation to modern computational approaches such as molecular docking and metabolomics—and analyze three principal strategies for bitterness regulation: physical removal, biological transformation, and sensory modulation (including molecular inclusion and TAS2R receptor blocking). We also briefly touch upon the extraoral expression of TAS2Rs and there suggested links to local immune responses and metabolic regulation, noting that this may be relevant to the concept of “taste–bioactivity homology.” The review further highlights ongoing challenges, such as the identification of unknown bitter compounds and the lack of standardized sensory evaluation systems, and outlines possible directions for improving bitterness analysis and regulation in medicinal food plants. Full article

Background/Objectives: Bitter taste receptors (T2Rs), specifically T2R38, are present in the respiratory epithelium and react with bacterial quorum-sensing molecules to induce an innate immunity response. Although TAS2R38 polymorphisms have been correlated with susceptibility to chronic rhinosinusitis (CRS), they have not yet been explored in odontogenic rhinosinusitis (ORS), a distinct form of CRS with particular microbial and inflammatory features. We aim to establish a proof-of-concept methodology for investigating TAS2R38 genetic variants in ORS using direct maxillary sinus tissue analysis and demonstrate the feasibility of this translational approach. Methods: We conducted a prospective pilot case–control study of 36 ORS patients and 37 controls undergoing septoplasty without sinonasal disease. Maxillary sinus mucosal biopsies were obtained intraoperatively with informed consent. Genomic DNA was extracted using the PureLink Genomic DNA Mini Kit and quantified via NanoDrop spectrophotometry. TAS2R38 haplotypes were determined and classified as taster (PAV/PAV), non-taster (AVI/AVI), or intermediate (PAV/AVI) phenotype. Results: Among fully classifiable canonical TAS2R38 phenotypes (32 ORS patients, 28 controls), distributions were: tasters 12.5% vs. 25.0%, non-tasters 31.3% vs. 25.0%, and intermediate 56.3% vs. 50.0%. AVI/AVI non-taster status was not significantly associated with ORS susceptibility (OR = 1.36, 95% CI: 0.44–4.25; Fisher’s exact p = 0.775). Conclusions: This proof-of-concept study demonstrates that genotyping-grade genomic DNA can be recovered from acutely inflamed maxillary sinus mucosa, validating this substrate for future tissue-based expression, functional, and microbiome analyses not obtainable from peripheral samples; germline genotyping itself does not require sinus tissue. The observed difference in non-taster prevalence (31.3% vs. 25.0%) did not reach statistical significance and is reported descriptively. This directional trend is hypothesis-generating only and, given the limited statistical power, does not constitute evidence for an association. The demonstrated feasibility, together with the established biological rationale, supports an adequately powered confirmatory study and lays the foundation for future investigation of taste receptor genetics in ORS pathogenesis, and potentially personalized therapeutic strategies. Full article

Gelatin capsule waste (GCW), a protein-rich by-product, represents a promising substrate for the generation of potential bioactive substances, including free amino acids and other soluble substances generated during enzymatic hydrolysis. In this study, gelatin hydrolysates with degrees of hydrolysis (DH) ranging from 10% to 40% were produced using the commercial enzymes NS AC0106 (endopeptidase) and NS AC0107 (aminopeptidase) to enhance their functional properties. Increasing DH significantly improved antioxidant activity, surface hydrophobicity, and emulsifying capacity (p < 0.05), while sterilization further enhanced antioxidant capacity. Structural analyses confirmed extensive protein degradation and conformational modifications, as evidenced by SDS–PAGE (formation of low-molecular-weight substances), FTIR (shifts in the amide I region), and NMR (release of free amino acids). Electronic tongue analysis indicated that enzymatic hydrolysis enhanced umami and salty taste attributes. Notably, hydrolysis using NS AC0107 at 40% DH resulted in the highest antioxidant activity, together with pronounced umami taste and low bitterness. Overall, GCW-derived hydrolysates show considerable potential as functional ingredients and provide a sustainable strategy for the valorization of protein-rich industrial by-products. Full article

Background/Objectives: Numerous studies have investigated the responses of the gastrointestinal tract to tastants, particularly in specialized enteroendocrine and other chemosensory cells. However, many of these investigations used various taste stimuli often at high concentrations or relied on immortalized cell lines or heterogeneous cell populations, which can limit their physiological relevance and reproducibility. To establish a stable, physiologically representative model system for consistently investigating gut epithelial responses to tastants, our study developed 3D murine intestinal organoids (MIOs). Methods: Murine intestinal organoids were generated from isolated intestinal crypts and cultured under defined conditions to maintain epithelial differentiation. Organoids were stimulated with selected nutrients and tastants, and downstream signaling responses were assessed using hormone secretion assays. Results: The 3D MIO culture system was successfully established, providing a robust in vitro platform for studying extraoral bitter sensing and release of the enteroendocrine hormone cholecystokinin. Moreover, 5 mM denatonium benzoate and 30 mM L-glutamic acid specifically induced cholecystokinin secretion in MIOs, whereas other bitter or non-bitter stimuli did not. Conclusions: Murine intestinal organoids provide a stable model for studying nutrient- and tastant-evoked signaling in the gut. This approach enables precise investigation of underlying mechanisms and may advance our understanding of gut chemosensation and metabolic regulation. Full article

This study aimed to produce, analyze, and evaluate the consumer acceptance of caffeine-enriched (15, 30, 60, and 90 mg/100 mL) grape must, which does not contain any added sweeteners or preservatives, to meet today’s popular health-conscious consumer trends. Regarding acid composition, the musts contained malic acid (426.96–491.58 mg/100 mL) and succinic acid (74.53–84.79 mg/100 mL). Musts are regarded as water-soluble sugars, containing only glucose (6158.81–9417.09 mg/100 mL) and fructose (6798.37–10,482.53 mg/100 mL), which are typical in fruits. The must’s TPC and TAC contents were determined to be between 11.42 and 14.14 mg GAE/100 mL, and 8.14 and 11.80 mg AAE/100 mL, respectively. During the analysis of caffeine content, recovery values of 93.89–96.98% were determined. The must samples containing 60 and 90 mg/100 mL caffeine had too intense a bitter flavor; thus, the enjoyment value of the products was reduced based on consumer feedback. The must containing 15 mg/100 mL of caffeine had the most favorable organoleptic properties. Full article

Brewing generates several by-products with high potential for conversion into food in-gredients, including brewer’s spent grain, brewer’s spent yeast, spent hops, and hot trub. These streams contain dietary fibre, proteins, β-glucans, phenolics, minerals, and others with nutritional and technological value. This review evaluates their suitability for food applications by linking composition, processing routes, techno-functional behaviour, safety, sensory quality, and industrial readiness. A structured literature search covering publications from 2015 to 2026 was conducted in Web of Science, Scopus, PubMed, and Google Scholar to support a critical narrative synthesis of food-relevant applications of brewing by-products. The review shows that brewer’s spent grain is the most suitable by-product for wider food use, mainly in bakery, snacks, pasta, and cereal-based products, due to its high availability and fibre-rich composition. Brewer’s spent yeast is more appropriate for fraction-based applications involving proteins, peptides, β-glucans, and mannoproteins, especially in dairy products, savoury foods, beverages, and encapsula-tion systems. Spent hops and hot trub are less suitable for direct incorporation, but they may be used for selective recovery of phenolic-rich, antioxidant, flavour-active, or pro-tein-containing fractions. The conversion of these materials into food ingredients depends strongly on stabilization, drying, milling, extraction, fermentation, enzymatic treatment, debittering, and fractionation. Main limitations include high moisture content, short shelf-life, microbial spoilage, compositional variability, bitterness, dark colour, high nucleic acid content in yeast-derived fractions, regulatory uncertainty, and limited pilot-scale validation. Overall, brewing by-products can support the development of up-cycled ingredients when processing, safety, sensory quality, and product compatibility are controlled. Future progress requires standardized recovery protocols, stronger quality control, sensory validation, legal assessment, and scale-up studies to support their use in commercial food production. Full article

Background: Instant Cascara (IC) beverages, derived from dried coffee cherry pulp, represent an upcycled plant-based ingredient rich in phenolic compounds and methylxanthines. Although spray-drying enables the production of soluble cascara powders without carriers, previous sensory evaluation highlighted limitations in palatability, supporting the need for formulation strategies. Objective: To evaluate how the incorporation of inulin-type carriers with different degrees of polymerization modulates production yield, the apparent recovery of bioactive compounds, and formulation-dependent in vitro biological and receptor-level responses of Instant Cascara beverages. Methods: Formulations without carrier (IC 0.0) and with long-chain inulin (IC 1.0) or oligofructose-enriched inulin (IC 2.0) were prepared and characterized. Production yield, phytochemical composition, and in vitro antioxidant, anti-inflammatory, antiproliferative, and receptor-mediated responses were assessed using analytical tools, cell-based assays, and receptor-based platforms. Results: Carrier incorporation improved production yield, particularly for IC 1.0. Although differences in apparent recovery of bioactive compounds were observed, all formulations preserved relevant in vitro biological activities. IC 2.0 showed stronger nitric oxide inhibition and apoptosis induction in colorectal cancer cell models. Receptor-based assays revealed formulation-dependent differences, including reduced activation of bitter taste receptors (TAS2Rs), absence of sweet receptor (TAS1R2/TAS1R3) activation, and modulation of muscarinic (M3) and dopaminergic (D3/D4) receptor responses. These effects are consistent with variations in the composition and effective concentration of bioactive compounds between formulations, particularly caffeine. Conclusions: The incorporation of inulin-type carriers influences production yield and modulates in vitro biological responses and receptor-level responses of Instant Cascara beverages. IC 2.0 represents a formulation with a favorable balance between technological performance and functional responses, associated with a distinct receptor-level profile. This balance may be related to a reduced contribution of bitterness-associated compounds, such as caffeine, together with the preservation of other bioactive components contributing to the observed biological responses. These findings provide a mechanistic in vitro basis for future sensory and in vivo studies evaluating how formulation-dependent differences in bioactive composition may influence physiological responses and consumer perception. Full article

This study examines how auditory contexts, or soundscapes, shape chocolate taste perception, affective response, hedonic liking, and the extent to which emotion mediates these effects. Using a within-subjects design with 120 participants aged 18–25 years, four auditory conditions were compared: silence, natural soundscape, relatively low-pitched soundscape, and relatively high-pitched soundscape. Participants evaluated perceived bitterness, sweetness, acidity, emotional valence, arousal, and overall liking after tasting the same 65% dark chocolate under each auditory condition. The results showed that auditory context significantly modulated taste perception, affective response, and liking. The natural soundscape produced the most favorable profile, increasing liking and emotional valence while reducing arousal. In contrast, the relatively high-pitched condition increased arousal and enhanced perceived acidity (Δ ≈ 6.77 VAS points). Effect sizes indicated stronger effects on arousal (partial η² ≈ 0.46), liking (partial η² ≈ 0.29), acidity (partial η² ≈ 0.28), and valence (partial η² ≈ 0.26) than on sweetness perception (partial η² ≈ 0.05). Mediation analysis showed that emotional valence partially explained the relationship between the natural soundscape and liking, whereas arousal did not play a significant mediating role. These findings suggest that auditory environments influence chocolate evaluation through both affective and crossmodal pathways. Overall, the study provides controlled evidence that sound can function as a relevant contextual variable in multisensory chocolate-tasting experiences, with implications for sensory evaluation, gastronomy, and experience design. Full article

Excessive or improper nitrogen (N) fertilization can disrupt calcium (Ca) nutrition in apple trees and induce Ca-related physiological disorders, yet its effects on Ca availability and partitioning remain unclear. This study evaluated the impact of different N fertilization regimes on soil Ca availability, Ca partitioning, and Ca bioavailability in fruit tissues of 10-year-old ‘Fuji’ apple trees, using Ca fractionation analysis combined with multi-criteria decision-making (TOPSIS). High N applied as a single dose (H1) significantly reduced soil water-soluble and exchangeable Ca, while increasing Ca oxalate (CaOx) accumulation in fruit pedicels, particularly at maturity. Although total CaOx in fruit flesh decreased, its relative proportion increased, indicating enhanced Ca sequestration. In contrast, split application of moderate N (M3) maintained more stable soil Ca availability, reduced CaOx accumulation, and improved Ca allocation to fruit tissues. Integrated evaluation ranked treatments as M3 > M1 > H3 > H1. Overall, moderate and split N fertilization reduced Ca sequestration into CaOx, enhanced Ca availability, and improved Ca distribution in fruit tissues, providing a physiological basis for optimizing N management to mitigate Ca-related disorders and improve fruit quality. Full article

The purpose of this study was to use data mining and network pharmacology to determine drug patterns for bovine viral diarrhea (BVD). The frequency, properties, tastes, meridian tropism, and functions of prescription data were gathered and examined from four literature databases (2004–2024). Cluster analysis was used to find prescription patterns, and the Apriori algorithm (SPSS Modeler 18) was used to find associations. A total of 391 literature-derived prescription records were included in the analysis, involving 189 distinct herbal medicines and a cumulative herb-use frequency of 2031 occurrences. These herbs primarily enter the liver meridian and were categorized as cold, warm, or neutral. The predominant tastes were bitter, pungent, and sweet. Five frequently recorded herbs and 14 co-occurrence patterns among herbs were extracted. According to traditional Chinese medicine (TCM), spleen–stomach deficiencies and damp-heat pathogens are linked to BVD. These medication patterns were mainly associated with heat-clearing, detoxification, spleen-strengthening, and Qi-regulating strategies in TCVM theory. Targets were screened, PPI networks were constructed, and enrichment studies for core herbs (Baitouweng, Huangbo, Huangqin, Qinpi, and Zhizi) were performed using network pharmacology. The binding affinities between disease targets and active components were further assessed using molecular docking. The findings provide a descriptive summary of medication patterns and generate preliminary hypotheses regarding potential compound–target–pathway associations involved in the symptomatic and supportive use of TCM for BVD. Full article