Search Results (264)

Background: Taste changes are common during pregnancy and can have a significant impact on dietary habits. Objective: This study aimed to investigate the influence of the perception of sweet and fat taste on diet in pregnant diabetic women. Methods: This cross-sectional observational study included 66 pregnant women, 33 with gestational diabetes and 33 with pre-gestational type 2 diabetes. Taste perception tests were conducted to evaluate thresholds for detecting sweet and fatty tastes. Dietary surveys were used to assess daily nutrient intake, and various biochemical parameters, such as glycemia, HbA1c, and cholesterol, were analyzed. Results: The low-fat taster group (threshold > 0.75 mmol/L) included more patients with diabetes compared to those with gestational diabetes. All diabetic patients had low sucrose perception. Although pregnant women with gestational diabetes detected sweetness at high concentrations, pregnant women with diabetes detected it at lower concentrations (0.012 ± 0.023 mmol/L vs. 0.006 ± 0.005 mmol/L; p = 0.3). High-fat tasters exhibited elevated glycemia compared to low-fat tasters (6.04 ± 1.88 mmol/L vs. 7.47 ± 3.4 mmol/L; p = 0.03). They also had higher cholesterol (p = 0.04) and lower HDL-C levels (4.96 ± 1.04 mmol/L vs. 1.36 ± 0.29 mmol/L; p = 0.03). High-fat tasters showed more frequent daily consumption of oil, butter, cheese, and chocolate. The highly sweet tasters had higher cholesterol levels and lower LDL levels. Individuals who reported being highly sensitive to sweet taste consumed more daily oil, sweetened yogurt, or cream desserts, as well as white sugar. Conclusions: These findings indicate that altered sensitivity to fat and sweet tastes is associated with different dietary habits and metabolic profiles in pregnant women with diabetes. Specifically, reduced sensitivity to the taste of fat is associated with higher consumption of high-fat foods and poorer lipid profiles. In contrast, sensitivity to sweet taste correlates with an increased intake of sugary and fatty foods. Understanding these taste-related behaviors can help develop personalized nutritional strategies to improve metabolic control and maternal–fetal outcomes in this high-risk group. Full article

Apolipoprotein E (APOE) allele 4 (APOE4), one of the robust genetic risk factors for AD, has also been associated with cognitive decline in terms of memory, executive function, language, and global cognitive function. APOE genotype-stratified analysis can help to identify additional genetic loci which might be masked due to a strong effect of APOE4. We conducted a genome-wide meta-analysis in APOE2 carriers, APOE4 carriers, and APOE 3/3 homozygote groups among 2969 non-Hispanic Whites aged ≥ 65 years using slopes of decline over time across five cognitive domains (attention, language, executive function, memory, and visuospatial function) and global cognitive function. We identified novel genome-wide significant associations for decline in global cognitive function in the intergenic region between RNU7-66P/RNA5SP208 at rs116379916 (p = 1.44 × 10⁻⁹) in the APOE 3/3 group and for decline in language in the intergenic region between LINC0221/DTWD2 at rs13187183 (p = 3.79 × 10⁻⁸) in APOE4 carriers. A previously reported locus for decline in attention near RASEF at rs6559700 (p = 9.95 × 10⁻⁹) was found to be confined to the APOE 3/3 group. We also found two sub-threshold significant associations in the APOE 2 group for decline in attention (IL1RL2/rs77127114; p = 8.64 × 10⁻⁸) and decline in language (YTHDC2/KCNN2, rs116191836; p = 5.66 × 10⁻⁸). Our study points to potential biological pathways pertaining to specific domains within each APOE genotype group, and the findings suggest that immune-related pathways, plasma levels of polysaturated fatty acids, and bitter taste receptors may play roles in cognitive decline. Our findings enhance the understanding of cognitive aging and provide a framework for future studies. Full article

This study investigated the metabolite dynamic changes and transformation pathways in Diqing Tibetan pig (DTP) hams during fermentation (0, 30, 90, 180, 360, 540 d) by widely targeted metabolomics. A total of 873 metabolites in 17 subclasses were detected, with significant changes in 448 metabolites. Additionally, 65 key metabolites were found to be involved in the top 10 pathways, with the top pathways for metabolite markers in mature hams including protein metabolism (2-oxocarboxylic acid metabolism, tryptophan metabolism and amino acid biosynthesis) and lipid metabolism (unsaturated fatty acid biosynthesis and linoleic acid metabolism). Overall, the unique DTP ham taste, flavor, and nutritional value may be contributed to by the significant accumulation of essential amino acids, MSG-like amino acids, free fatty acids (arachidonic acid, docosahexaenoic acid, and eicosapentaenoic acid), citric acid, oxaloacetic acid, succinic acid, and vitamin B. This study facilitates a comprehensive understanding of metabolic profiling and the transformation pathways of DTP hams during fermentation, providing novel insights into the biochemical mechanisms underlying traditional Tibetan pig hams, bridging traditional knowledge with modern omics technologies. Full article

Fatty fish, such as mackerel (Scomber scombrus), are recommended as part of a healthy diet, providing essential fatty acids (FA). Fried fish is appreciated for its attributes, including a crispy texture, golden crust, and pleasant taste. However, frying increases the fat content and the caloric value of food. This study evaluated the use of pre-frying edible coatings on mackerel fillets aiming to: (i) reduce oil absorption, (ii) minimize water loss, preserving fish succulence, and (iii) prevent fat oxidation. For this purpose, alginate- and carrageenan-based coatings were supplemented with extracts of Pelvetia canaliculata (Pc), a seaweed with high potential as a source of bioactive compounds. The fried fillets were analysed for colour, texture, moisture, ash, lipid content, and FA profile. No significant differences were observed for colour and textural parameters. Fillets coated with Pc-supplemented carrageenan showed the highest moisture (an increase of 3%) and the lowest fat content (a decrease of 7,5%) compared to the control (fried uncoated fillets). Coated fillets also exhibited reduced saturated FA and increased monounsaturated FA. In general, linoleic acid (C18:2) decreased markedly, while the values for docosahexaenoic acid (C22:6, n-3) remained stable (11–12% of total FA). Moreover, the n3/n6 ratio and atherogenic indices (AI) were improved in the coated fillets. Full article

There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an Agaricus bisporus–soybean oil complex. The 60% substitution optimized texture, fatty acids, and sensory properties: hardness increased from 4332.38 N (control) to 5810.04 N, and chewiness from 3048.55 N to 3896.93 N. Linoleic acid (C18:2n6) rose from 13.00 to 32.81 g/100 g and α-linolenic acid (C18:3n3) from 0.60 to 3.05 g/100 g, improving the PUFA/SFA ratio from 0.40 to 1.15). Sensory scores (flavor/taste/overall) increased from 6.0/5.1/6.6 to 7.2/5.6/7.4. After 35-day storage, TBARS values (0.161, 0.147, 0.126 mg/100 g for 30%/60%/90% groups) remained below the control (0.232 mg/100 g). Meanwhile, the reduced-fat sausages exhibited a deeper, less saturated red hue. Scanning electron microscopy (SEM) revealed an enhanced network structure in the sausage matrix. The reformulated sausages maintained essential product characteristics such as cooking yield, moisture retention, protein content, and amino acid profile while achieving a 9.5–16.1% reduction in energy value. These findings collectively demonstrate that the A. bisporus–soybean oil complex effectively enhances the product quality, nutrition, antioxidant capacity, and sensory quality of reduced-fat chicken sausages, demonstrating this plant-based composite as a promising functional ingredient for developing healthier meat products. Full article

To explore the influence of cooking methods on the flavor parameters of Tibetan sheep, various techniques such as atmospheric-pressure (AP), high-pressure (HP), atmospheric-pressure high-pressure (APHP), and high-pressure atmospheric-pressure (HPAP) cooking were tested. The results indicated that APHP and HP cooking yielded the best sensory qualities, accounting for 26.15% and 25.51%, respectively. The HP group had the highest amino acid content at 34%, enhancing the meat’s sweet taste due to alanine, glycine, arginine, and methionine. Among 40 detected fatty acids, the order of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and n-6/n-3 content was AP > APHP > HPAP > HP (p < 0.05). An electronic tongue and nose identified aroma components across the four cooking methods. Similarities in aroma were observed among the samples after cooking, while significant differences were found in the aroma components between the AP group and the other three cooking methods (p < 0.05). The gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) analyses of the meat in the four groups indicated that there were significant differences in volatile compounds among meat cooked with different methods (p < 0.05), with 56 and 365 flavor compounds detected by the two analytical techniques, respectively. Moreover, the GC–MS results indicated that the flavor substance content in the HP group accounted for 30.80% among these four sample groups. This comprehensive analysis showed that high-pressure steaming could significantly improve the flavor quality of Tibetan sheep, providing a theoretical basis and empirical reference for the optimization of pre-treatment conditions and the processing of Tibetan sheep. Full article

Thermal-processed foods like baked, smoked, and fried products are popular for their unique aroma, taste, and color. However, thermal processing can generate various contaminants via Maillard reaction, lipid oxidation, and thermal degradation, negatively impacting human health. This review summarizes the formation pathways, influencing factors, and tracing approaches of potential hazards in thermally processed foods, such as polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs), furan, acrylamide (AA), trans fatty acids (TFAs), advanced glycation end-products (AGEs), sterol oxide. The formation pathways are explored through understanding high free radical activity and multiple active intermediates. Control patterns are uncovered by adjusting processing conditions and food composition and adding antioxidants, aiming to inhibit hazards and enhance the safety of thermal-processed foods. Full article

In recent years, the butter crab (BC), a distinctive phenotypic variant of the female mud crab Scylla paramamosain, has garnered increasing market attention due to its perceived superior nutritional and sensory attributes. This study conducted a comprehensive comparative analysis of the nutritional composition, textural properties, and sensory characteristics of BC and normal female mud crab (NFMC). Results showed that the muscle and hepatopancreas of BC contained significantly higher lipid contents (0.77 and 22.14 g/100 g wet weight) and elevated levels of DHA + EPA (18.36% and 12.86% of total fatty acids), which contributed to its characteristic orange–yellow coloration, as reflected by colorimetric values (L* × a* × b* = 30.20 × 4.38 × 16.15). Sensory evaluation revealed that BC exhibited enhanced umami taste and aroma in both muscle and hepatopancreas, corresponding to higher concentrations of umami amino acids (0.75 and 1.95 mg/g wet weight) and aldehydes (35.06% and 34.37% of total volatiles), respectively. In addition, 80% of panelists preferred BC based on visual appearance, indicating its strong consumer appeal. Overall, this study advances our understanding of the biochemical and sensory profiles of BC and NFMC and provides important insights for market positioning of BC in the premium seafood sector. Full article

A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C₁₄), alkyl methyl ketones (long chains, >C₁₁), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others. Full article

Background/Objectives: Sweet taste receptor TAS1R2 is expressed in skeletal muscle, yet its role in muscle metabolism remains poorly understood. Methods: Here, we leverage the BXD recombinant inbred mouse panel and Tas1r2 whole-body knockout (bKO) models to investigate the transcriptional impact of Tas1r2 deficiency on skeletal muscle function. Results: A gene network analysis revealed significant overlap in transcriptomic signatures between BXD strains with low Tas1r2 expression (BXD L_Tas1r2) and bKO muscle, particularly in pathways regulating oxidative phosphorylation, cytoplasmic ribosome function, and proteostasis. Notably, Tas1r2 expression negatively correlated with genes involved in fatty acid metabolism, suggesting its role in lipid utilization. Under high-fat diet (HFD) conditions, BXD_HFD L_Tas1r2 mice exhibited further enrichment in pathways linked to proteasome degradation, oxidative stress, and interleukin signaling, amplifying the transcriptomic convergence with bKO models. Key transcription factors (Mlxipl, Nfic, Rxrb) exhibited altered regulatory patterns under dietary stress, indicating that TAS1R2 influences metabolic adaptability through transcriptional reprogramming. Conclusions: Given that human TAS1R2 variants rarely result in complete loss of function (LOF), the BXD panel provides an effective dose-dependent model to bridge the gap between knockout phenotypes and human SNP carriers. Our findings establish TAS1R2 as a metabolic regulator in skeletal muscle and highlight the utility of genetically diverse mouse populations in dissecting gene-diet interactions relevant to human metabolic diseases. Full article

Background: Plant-based meat analogs (PBMAs) have attracted attention as alternatives to traditional meat. Methods: In this study, three beef products (BPs; BP-1, BP-2, BP-3) and three PBMA products (PPs; PP-1, PP-2, PP-3) purchased from a Korean market were evaluated for nutritional profile-based nutritional facts, such as proximate composition, total calories, and levels of mineral, cholesterol, sugar, fatty acids, and amino acids, and for sensory characteristics. Results: Cholesterol and vaccenic acid were detected only in the BP samples. The levels of crude lipids, zinc, palmitic acid, stearic acid, oleic acid, saturated fatty acids, monounsaturated fatty acids, threonine, and lysine, and the score for taste and flavor were higher for the BPs than for the PPs (p < 0.05). By contrast, the levels of carbohydrates, calcium, iron, magnesium, sodium, glucose, sucrose, total sugar, isoleucine, phenylalanine, and glutamic acid were higher for the PPs than for the BPs. The levels of protein, potassium, phosphorus, copper, aluminum, valine, leucine, histidine, and arginine did not differ significantly between the BPs and the PPs. Multivariate analysis indicated that palmitic acid influenced the differences in nutritional profiles between the BPs and the PPs. Additionally, discrepancies were observed between the measured and labeled values for total sugar in PP-1 and PP-3. Conclusions: These findings offer valuable insights for the development of processed meat products using beef and PBMAs and may help consumers make informed purchasing decisions through the provision of accurate and reliable nutritional information. Full article

Background: Obesity, mainly visceral obesity, causes a low-grade of chronic inflammation (meta-inflammation), associated with comorbidities such as type 2 diabetes, cardiovascular diseases, and certain cancers. Precision Nutrition aims to understand the bidirectional crosstalk between the genome and diet to improve human health. Additionally, by leveraging individual data, Precision Nutrition seeks to predict how people will respond to specific foods or dietary patterns, with the ultimate goal of providing personalized nutritional recommendations tailored to their unique needs and lifestyle factors, including poor dietary habits (e.g., high intake of sugar or saturated fatty acids, alcohol consumption, etc.) and sedentary habits, exacerbate obesity in genetically predisposed individuals. Genetic, metabolic, and environmental factors can play a crucial role during obesity. Objective: To investigate the effects of genetic variability in sweet taste receptors and their downstream signaling pathways in the gut–brain axis on anthropometry, biochemistry, and lifestyle variables. Methods: A sample of 676 volunteers (mean age of 42.22 ± 12 years, ranging from 18 to 73 years) from the database of the GENYAL platform for nutritional trials at the IMDEA Food Institute were included in this study. We present a first-in-class genetic chip, Glucosensing, designed to interrogate 25 single-nucleotide polymorphisms (SNPs) located in genes encoding sweet taste receptors and components of downstream signaling pathways. These include elements of the gut–brain axis and its associated metabolic networks, enabling a comprehensive analysis of individual variability in sweet taste perception and metabolic responses. Results: Several significant associations were found after correction for multiple comparisons, representing potential targets for personalized interventions. Full article

The adverse effects of polyethylene packaging waste on environmental pollution have driven academia to explore biodegradable active packaging (AP) solutions. In the present study, hybrid electrospun nanofiber (HENF) AP was produced using 30% gelatin (GE) combined with 1%, 2%, and 3% green tea extract powder (GTEP), termed HGGTNF. HENF was applied to Hanwoo beef as an AP to assess physicochemical, textural, microbiological, and sensory qualities in comparison to traditional polyethylene packing (PEP). The findings illustrate that the HGGTNF group maintained a significantly (p < 0.05) stable pH (5.71 ± 0.02–5.78 ± 0.01), lower drip loss (DL) (1.15% ± 0.00 to 1.20 ± 0.02%), and cooking loss (CL) (18.13 ± 0.03% to 19.91 ± 0.01%) compared to PEP (pH = 5.66 ± 0.02, DL = 1.21 ± 0.01%, CL = 20.26 ± 0.03%). Moreover, HGGTNF improved oxidative stability, especially at elevated doses (2% and 3%). In HGGTNF groups, there was a decreasing (p < 0.05) trend in thiobarbituric acid reactive substances (TBARS) (0.23 ± 0.01 to 0.26 ± 0.01 mg-MDA/kg), compared to the PEP group (0.29 ± 0.01 mg-MDA/kg). Oxidative stability improved the fatty acid profile, preserved color intensity (Chroma), and inhibited discoloration (h°) in HGGTNF (2% & 3%) compared to PEP. Furthermore, HGGTNF groups had stable meat tenderness and better chewiness than PEP. Stabilization of tenderness was due to diminished cathepsin activity (5822.80 ± 20.16 and 6009.80 ± 3.90 U/mg protein in the HGGTNF 2% and 3% groups, respectively). The HGGTNF 3% sample exhibited a decrease in total coliform counts (TCC) (0.74 ± 0.04 log CFU/g), total viable counts (TVC) (1.38 ± 0.05 log CFU/g), and total yeast and mold count (TYMC) (1.59 ± 0.06 log CFU/g) compared to other groups, indicating efficient antimicrobial efficacy. An increasing (p < 0.05) trend was observed in umami and richness taste traits for the HGGTNF 3% treated sample. The above findings underscore the potential applicability of HGGTNF as AP to enhance beef shelf life and meat quality attributes. Full article

Expanding the range of healthy food products is one of the most promising areas in the field of food science. In recent years, there has been an active development of the global trend of functional nutrition aimed at strengthening general health, as well as preventing common non-communicable diseases and metabolic disorders. Chocolate, occupying a leading position among confectionery products, continues to demonstrate a steady growth in consumption on a global scale, which is due to its unique taste and sensory and functional properties. Modern trends in the food industry are aimed at further improving the composition and properties of chocolate, which makes it a promising object for scientific research and innovative developments. This review is devoted to the systematization and study of modern research aimed at developing functional types of chocolate that meet the principles of healthy nutrition. The paper considers the potential of bioactive components, such as polyphenols, probiotics, prebiotic components, dietary fiber, polyunsaturated fatty acids, and plant extracts, for use in the functionalization of chocolate. These compounds have pronounced antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties. Particular attention is paid to the role of bioactive components of cocoa and chocolate in the prevention of chronic non-communicable diseases, strengthening the cardiovascular system, improving cognitive functions, and normalizing the composition of intestinal microbiota. In addition, promising areas in the field of production technologies and innovative solutions aimed at creating functional types of chocolate with improved consumer properties are considered. The relevance of these developments is due to the growing demand for food products that combine high taste qualities and functionality, which opens up new opportunities for health-oriented nutrition. Full article

The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are prepared using plant-based ingredients, such as soy, oats, almonds, rice, chickpeas, sesame seeds, and coconut. These beverages have many nutritional benefits but are deficient in certain nutrients such as essential amino acids, minerals, vitamin B12, vitamin D, and omega-3 fatty acids. Fortifying these beverages with deficient nutrients could effectively provide comprehensive and nutritionally balanced product options. This approach could be useful in improving the nutritional profile of plant-based beverages to meet the expectations of health-conscious consumers. However, fortifying these products poses challenges related to taste, stability, and ingredient sourcing. Omega-3 fatty acids are crucial for human health and provide numerous health benefits, such as improved heart and vascular health, reduced inflammation, and the prevention of various health conditions. As plant-based diets gain popularity, the demand for nutritionally balanced products is growing, making omega-3 fortification a strategic approach for businesses to tap into an expanding market of health-conscious consumers. However, it is important to consider individual needs about health and ensure regulatory oversight to ensure the safety and effectiveness of fortified plant-based products. This article provides an overview of emerging plant-based beverages, their comparative nutritional profiles, the need to improve the nutritional value using omega-3 fatty acids as an example, and challenges in omega-3 fatty acid fortification. Full article