Artigos de revistas: "Flavor modulation"

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Badjona, Abraham, Robert Bradshaw, Caroline Millman, Martin Howarth e Bipro Dubey. "Faba Bean Flavor Effects from Processing to Consumer Acceptability". Foods 12, n.º 11 (1 de junho de 2023): 2237. http://dx.doi.org/10.3390/foods12112237.

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Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.

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DeVito, Elise E., Kevin P. Jensen, Stephanie S. O’Malley, Ralitza Gueorguieva, Suchitra Krishnan-Sarin, Gerald Valentine, Peter I. Jatlow e Mehmet Sofuoglu. "Modulation of “Protective” Nicotine Perception and Use Profile by Flavorants: Preliminary Findings in E-cigarettes". Nicotine & Tobacco Research 22, n.º 5 (17 de abril de 2019): 771–81. http://dx.doi.org/10.1093/ntr/ntz057.

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Abstract Introduction Characterizing flavors are widely available in e-cigarettes and motivate initiation and continued use. Flavors may enhance appeal and facilitate development of addiction to tobacco products through modulation of tobacco products’ reinforcing or aversive actions. Palatable flavors (eg, fruit) may increase appeal through primary reinforcing properties. Menthol’s cooling and anesthetic effects may increase appeal by counteracting nicotine’s aversive effects. Genetics provide a method for modeling individual differences in sensitivity to nicotine’s effects. A common polymorphism, rs16969968, encoded in the α5 nicotinic acetylcholine receptor subunit gene (CHRNA5), is a well-recognized marker for smoking risk and reduces sensitivity to nicotine aversiveness. Methods This pilot study tested how flavors impacted e-cigarette appeal and self-administration. In a single testing day, cigarette smokers (N = 32; 94% menthol-smokers) self-administered e-cigarettes containing e-liquids differing in nicotine level (0 mg/mL, 24 mg/mL) and flavor (unflavored, menthol, fruit-flavored) within directed and ad libitum e-cigarette paradigms. Subjective drug effects, number of puffs, rs16969968 genotype, plasma nicotine, and menthol glucuronide levels were collected. Results Menthol partially ameliorated nicotine aversiveness; fruit did not. In nicotine’s absence, fruit flavor increased self-reported preference and ad libitum use relative to menthol-containing or unflavored e-liquids. Individuals with high-smoking-risk rs16969968 genotype (N = 7) reported greater craving alleviation following directed administration of nicotine-containing e-liquids, showed a trend rating nicotine-containing e-liquids as less harsh, and self-administered more nicotine during ad libitum compared to individuals with low-smoking-risk genotype (N = 23). Conclusions While menthol countered aversiveness of nicotine-containing e-liquids, fruit flavor increased appeal of nicotine-free e-liquids. These preliminary findings suggest menthol and fruit flavor increase e-cigarettes’ appeal through distinct mechanisms. Implications This study provides a detailed characterization of the effects of flavors (unflavored, menthol, fruit), nicotine (0 mg/mL, 24 mg/mL) and their interactions on the subjective drug effects and ad libitum self-administration of e-cigarettes. Genetics were used to assess these effects in higher-smoking-risk (diminished sensitivity to nicotine aversiveness) and lower-risk groups. Findings could inform impact of regulation of flavors or nicotine in e-cigarettes, and their impacts on vulnerable sub-populations.

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Schwartz, Mathieu, Francis Canon, Gilles Feron, Fabrice Neiers e Amparo Gamero. "Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization". Foods 10, n.º 9 (26 de agosto de 2021): 2006. http://dx.doi.org/10.3390/foods10092006.

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Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzymatic reactions catalyzed by oral microorganisms generate fragrant molecules from aroma precursors in the mouth. Interestingly, these reactions also occur during the processing of fermented beverages, such as wine and beer. In this context, two groups of aroma precursors are presented and discussed, namely, glycoside conjugates and cysteine conjugates, which can generate aroma compounds both in fermented beverages and in the mouth. The two entailed families of enzymes, i.e., glycosidases and carbon–sulfur lyases, appear to be promising targets to understand the complexity of flavor perception in the mouth as well as potential biotechnological tools for flavor enhancement or production of specific flavor compounds.

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Baeyens, Frank, Geert Crombez, Jan De Houwer e Paul Eelen. "No Evidence for Modulation of Evaluative Flavor–Flavor Associations in Humans". Learning and Motivation 27, n.º 2 (maio de 1996): 200–241. http://dx.doi.org/10.1006/lmot.1996.0012.

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Bak, Kathrine H., Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie e René Lametsch. "Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation". Foods 10, n.º 12 (4 de dezembro de 2021): 3008. http://dx.doi.org/10.3390/foods10123008.

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Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and -heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific.

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Warwick, Zoe S., Stephen J. Synowski, Vanessa Coons e Anita Hendrickson. "Flavor-Cued Modulation of Intake in Rats". Physiology & Behavior 67, n.º 4 (outubro de 1999): 527–32. http://dx.doi.org/10.1016/s0031-9384(99)00093-1.

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Li, Zelin, Bin Zhou, Tingting Zheng, Chunyan Zhao, Xiaojing Shen, Xuefeng Wang, Minghua Qiu e Jiangping Fan. "Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries". Foods 12, n.º 7 (28 de março de 2023): 1432. http://dx.doi.org/10.3390/foods12071432.

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The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide an integral view of the critical pathways involved in flavor precursor changes during coffee cherry ripening. Moreover, the contributions of critical events in regulating the development of flavor precursors during the four ripening stages of coffee cherries, including the biosynthesis and metabolism pathways of organic acids, amino acids, flavonoids, and sugars, are discussed. Overall, a total of 456 difference express metabolites were selected, and they were identified as being concentrated in the four maturity stages of coffee cherries; furthermore, 76 crucial enzymes from the biosynthesis and metabolism of sugars, organic acids, amino acids, and flavonoids contributed to flavor precursor formation. Among these enzymes, 45 difference express proteins that could regulate 40 primary amino acids and organic acids flavor precursors were confirmed. This confirmation indicates that the metabolic pathways of amino acids and organic acids played a significant role in the flavor formation of Arabica coffee cherries during ripening. These results provide new insights into the protease modulation of flavor precursor changes in Arabica coffee cherry ripening.

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Dwivedi, Mahendra. "The science behind monosodium glutamate: Flavor modulation, food palatability, and potential health effects". Southeast Asian Journal of Case Report and Review 11, n.º 3 (15 de outubro de 2024): 60–69. http://dx.doi.org/10.18231/j.sajcrr.2024.016.

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Monosodium glutamate (MSG) is widely used as a flavor enhancer in food, known for its ability to modulate umami taste and improve overall food palatability. Despite its recognized benefits in the food industry, concerns about its safety and potential health effects have sparked widespread debate. This systematic review aims to provide an in-depth analysis of the molecular mechanisms underlying MSG's flavor-enhancing properties, its role in food palatability, and the scientific evidence surrounding its health impacts. To review the current state of knowledge regarding: 1. The molecular chemistry and mechanism of MSG in flavor modulation. 2. The role of MSG in enhancing food palatability and consumer preferences. 3. he safety assessments and potential health effects of MSG, including both benefits and concerns. 4. MSG's future applications in food science, particularly in low-sodium formulations, food security, and geriatric nutrition. A comprehensive search of peer-reviewed literature was conducted using databases such as PubMed, Web of Science, and Google Scholar. Studies focusing on MSG’s chemistry, its application in food, sensory studies, and health-related research were included. Regulatory assessments from food safety agencies (FDA, WHO, EFSA) were also reviewed. Flavor Modulation: MSG enhances the umami taste by interacting with specific glutamate receptors (T1R1/T1R3), contributing to a balanced flavor profile in various cuisines. It is especially effective in reducing the need for excess salt and fat in processed foods while maintaining palatability.Food Palatability: Sensory studies show that MSG significantly improves food satisfaction, particularly in low-sodium or low-fat products. Consumers often prefer MSG-enriched foods due to enhanced flavor perception and texture.Health Impacts: Regulatory bodies have classified MSG as safe for consumption, with no conclusive evidence linking it to neurotoxicity or adverse metabolic effects at typical dietary levels. Some studies suggest MSG may aid in reducing sodium intake and improving food palatability in special populations, such as the elderly.Public Perception: Despite the scientific consensus on its safety, public concerns remain, largely fueled by misconceptions about "Chinese Restaurant Syndrome" and misleading media reports. MSG plays a pivotal role in modern food science as a safe and effective flavor enhancer. While public concerns persist, scientific evidence supports its safety and potential health benefits when used appropriately. Further research should focus on long-term health effects, innovative applications in low-sodium food formulations, and educational initiatives to address public misconceptions about MSG.

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Dippel, Kevin, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut e Jürgen Wendland. "Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation". Microorganisms 10, n.º 10 (27 de setembro de 2022): 1922. http://dx.doi.org/10.3390/microorganisms10101922.

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Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with Hanseniaspora uvarum, Meyerozyma guilliermondii and Pichia kudriavzevii using 5:1 ratios (Kveik vs. NCY) at 20 °C. The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. Our results indicate that Kveik isolates appear to be suitable for co-fermentations with certain NCY to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.

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Hasegawa, Yoko, Yoshihisa Tachibana, Joe Sakagami, Min Zhang, Masahiro Urade e Takahiro Ono. "Flavor-Enhanced Modulation of Cerebral Blood Flow during Gum Chewing". PLoS ONE 8, n.º 6 (19 de junho de 2013): e66313. http://dx.doi.org/10.1371/journal.pone.0066313.

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Murthy, Pushpa S., Sneha H. P, Basavaraj K e Ken-Ichi Kusumoto. "Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases". LWT 113 (outubro de 2019): 108312. http://dx.doi.org/10.1016/j.lwt.2019.108312.

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Campelo, Pedro H., Elenilson G. Alves Filho, Lorena M. A. Silva, Edy S. de Brito, Sueli Rodrigues e Fabiano A. N. Fernandes. "Modulation of aroma and flavor using glow discharge plasma technology". Innovative Food Science & Emerging Technologies 62 (junho de 2020): 102363. http://dx.doi.org/10.1016/j.ifset.2020.102363.

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Nurmalasari, Enny, Kusmiyati Kusmiyati, Agung Kurnia Yahya, Agnes Heratri e Sinju Kubikazari. "Fermentasi Kopi Robusta Dengan Lactococcus lactis subsp. Untuk Meningkatkan Kualitas Rasa Kopi". REACTOR: Journal of Research on Chemistry and Engineering 5, n.º 2 (12 de dezembro de 2024): 79. https://doi.org/10.52759/reactor.v5i2.157.

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Fermentation in coffee provides new modulation to the taste and sensory profile of coffee, thereby enhancing its flavor quality. Lactic Acid Bacteria (LAB) strains are used for fermentation in the wet process and have been proven to improve the overall flavor of the coffee. Therefore, in this study, coffee fermentation will be carried out using Lactococcus lactis subsp. to improve coffee flavor quality. The study begins with preparing the starter medium, starter culture, and fermentation. Subsequently, proximate analysis and a cupping test are conducted to assess the flavor profile of the coffee. The results of this study show that coffee fermentation can increase the number of LAB with longer fermentation times. Furthermore, proximate results indicate that fermented Robusta coffee contains 7.86% less fat compared to non-fermented Robusta coffee, which has 15.02% fat. The cupping test results for fermented Robusta coffee reveal a total score of 81, with the clean cup and uniformity aspects scoring 10. This total is higher than that of non-fermented Robusta coffee, thus proving that fermentation using Lactococcus lactis subsp. can improve coffee flavor quality.

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BAEYENS, F., H. HENDRICKX, G. CROMBEZ e D. HERMANS. "Neither Extended Sequential nor Simultaneous Feature Positive Training Result in Modulation of Evaluative Flavor–Flavor Conditioning in Humans". Appetite 31, n.º 2 (outubro de 1998): 185–204. http://dx.doi.org/10.1006/appe.1998.0167.

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Li, Huiyun, Jine Quan, Sohel Rana, Shunyang Yao, Yanmei Wang, Zhi Li, Qifei Cai, Chaowang Ma, Xiaodong Geng e Zhen Liu. "Comprehensive Metabolomic and Transcriptomic Analysis of the Regulatory Network of Volatile Terpenoid Formation during the Growth and Development of Pears (Pyrus spp. ‘Panguxiang’)". Horticulturae 9, n.º 4 (12 de abril de 2023): 483. http://dx.doi.org/10.3390/horticulturae9040483.

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Volatiles are essential substances that determine distinct fruit flavors and user preferences. However, the metabolic dynamic and molecular modulation models that regulate the overall flavor generation during fruit growth and ripening are still largely unclear for most fruit species. To comprehensively analyze the molecular mechanism and regulation mechanism of aroma accumulation and aroma component formation in Pyrus spp. ‘Panguxiang’ (‘Panguxiang’pear), this study compared pear phenotype, sugars, organic acid content, and the expression of related genes and metabolites amid pear growth and development in Pyrus spp. ‘Panguxiang’. A total of 417 VOCs (4 amines, 19 aromatics, 29 aldehydes, 31 alcohols, 38 ketones, 64 heterocyclic compounds, 89 terpenoids, 94 esters, and 49 others) were found. The potential gene expression patterns were explored by combining transcriptomics and metabolomics, and VOC-associated metabolism and transcriptome data from all samples were integrated during the growth and development period. On this basis, we constructed a colorful model depicting changes in the VOCs and genes throughout pear growth and development. Our findings reveal that terpenoid biosynthesis pathways are the main aroma production pathways during pear growth and development. In addition to providing novel insights into the metabolic control of fruit flavor during growth and development, this study also provides a new theoretical basis for studying aroma metabolites in pears.

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Artigas, Antonio A., Joan Sansa, C. A. J. Blair, Geoffrey Hall e Jose Prados. "Enhanced discrimination between flavor stimuli: Roles of salience modulation and inhibition." Journal of Experimental Psychology: Animal Behavior Processes 32, n.º 2 (2006): 173–77. http://dx.doi.org/10.1037/0097-7403.32.2.173.

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Bowles, B. L., A. C. Williams, B. S. Marmer e V. K. Juneja. "Modulation of thermal resistance of proteolyticClostridium botulinumspore by aromatic flavor carbonyls". Food Microbiology 14, n.º 1 (fevereiro de 1997): 3–9. http://dx.doi.org/10.1006/fmic.1996.0067.

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Atika Puspasari. "Translation techniques in the video subtitles of Knorr (Royco) advertising “ The flavor of home”". Language and Education Journal 7, n.º 1 (2 de junho de 2022): 22–31. http://dx.doi.org/10.52237/lej.v7i1.342.

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Even though nowadays technological developments have contributed a lot to the ease of translation, problems in translation will always be encountered due to differences between the source language and the target language. This article aims at identifying techniques of translations used in a Youtube ad. In analyzing the data, the writer applied a content analysis method with a qualitative approach. The findings show that there are 8 categories of translation techniques namely literal translation, transposition, modulation, amplification, established equivalence, generalization, linguistic compression, and adaptation with modulation as the most common translation technique used.

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Agehara, Shinsuke, e Daniel I. Leskovar. "Growth Reductions by Exogenous Abscisic Acid Limit the Benefit of Height Control in Diploid and Triploid Watermelon Transplants". HortScience 49, n.º 4 (abril de 2014): 465–71. http://dx.doi.org/10.21273/hortsci.49.4.465.

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Height control is important to produce compact vegetable transplants that are suitable for shipping and transplanting. Although abscisic acid (ABA) inhibits stem elongation, it can also induce other growth modifications. To optimize its application timing for effective height control, we examined age-dependent sensitivity of various growth variables to ABA in diploid ‘Summer Flavor 800’ and triploid ‘Summer Sweet 5244’ watermelon [Citrullus lanatus (Thunb.) Matsum & Nakai]. Seedlings were sprayed once with 1.9 mm ABA at 25, 18, or 11 days before transplanting (DBT) or twice with 0.95 mm ABA at 25 and 18 DBT. The application rate was 0.55 mg ABA per plant with a spray volume of 0.61 L·m−2 (1.1 mL/plant). Only the single-spray treatment at 25 DBT (cotyledon stage) suppressed plant height by inhibiting petiole elongation. This effect was similar in both cultivars with 13% to 14% reductions at the transplanting stage compared with the untreated control. Undesirable growth modifications were also induced by ABA. In both cultivars, all ABA treatments caused 16% to 23% shoot biomass reductions mainly by inhibiting leaf expansion. Additionally, ABA treatments reduced stem diameter and root biomass in ‘Summer Flavor 800’. The double-spray treatment had similar growth-modulating effects as the single-spray treatments, except that it induced cotyledon abscission in ‘Summer Flavor 800’. These results suggest that although ABA applied at the cotyledon stage can reduce watermelon transplant height, the benefit is limited because of overall growth reductions, which can occur regardless of application timing. On the other hand, in triploid ‘Summer Sweet 5244’, moderate shoot growth delay by ABA may be of value as a growth-holding strategy when transplanting is delayed because of inclement weather at the time of field establishment. Importantly, field evaluations demonstrated that the growth modulation by ABA is only transient with no negative impact on marketable yield and fruit quality.

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Liu, Huiquan, Jianghua Zhao, Delin Han e Fangyuan Deng. "Advances and Challenges in Analytical Strategies for Fruity Thiol Profiling in Beer: From Sensitivity Optimization to Ecologically Responsible Methodologies". Advances in Computer and Engineering Technology Research 1, n.º 3 (16 de julho de 2024): 204. http://dx.doi.org/10.61935/acetr.3.1.2024.p204.

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The fruity thiols in beer, such as 3SH, 3SHA, 4MMP, and 3S4MP, constitute significant components of its volatile profile, playing a pivotal role in shaping the overall flavor alongside hydrocarbons and oxygen-containing compounds. This paper, drawing extensively on relevant literature, presents a comprehensive summary of the composition, aroma contribution, challenges in thiol detection, and advancements in analytical methods and technologies for these compounds. It outlines the limitations and attempted improvements of direct measurement approaches, the innovations and evolution of derivatization methods, and the integration of various specific sample preparation techniques (e.g., SPE, SPME, LLE, and derivatization) with modern, advanced detection equipment, accompanied by an evaluation of the precision and inclusivity of these methods. Concluding the discussion, the article offers a perspective on the future refinement of thiol determination in the brewing industry. This review aims to serve the objective of more precise beer flavor modulation.

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Zhizi, Wang, e I. V. Khabarova. "Adaptation Strategies for Chinese Names of Literary Characters in Russian Translation". Science and Education a New Dimension IX(257), n.º 75 (25 de setembro de 2021): 76–78. http://dx.doi.org/10.31174/send-ph2021-257ix75-18.

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The article analyzes the features of the translation into Russian of Chinese names containing a metaphorical or symbolic component. It argues the necessity of using, in addition to transcription and transliteration, contextual strategies of domestication and foreignization in order to adapt fragments of text containing names to the linguocultural mentality of Russian speakers, while preserving the cultural flavor and connotations of the original text. Such tactics of strategies of domestication and foreignization as structuralsemantic and lexical-semantic adaptation with the techniques of generalization and modulation are identified.

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Lemon, Christian H. "Modulation of taste processing by temperature". American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 313, n.º 4 (1 de outubro de 2017): R305—R321. http://dx.doi.org/10.1152/ajpregu.00089.2017.

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Taste stimuli have a temperature that can stimulate thermosensitive neural machinery in the mouth during gustatory experience. Although taste and oral temperature are sometimes discussed as different oral sensory modalities, there is a body of literature that demonstrates temperature is an important component and modulator of the intensity of gustatory neural and perceptual responses. Available data indicate that the influence of temperature on taste, herein referred to as “thermogustation,” can vary across taste qualities, can also vary among stimuli presumed to share a common taste quality, and is conditioned on taste stimulus concentration, with neuronal and psychophysical data revealing larger modulatory effects of temperature on gustatory responding to weakened taste solutions compared with concentrated. What is more, thermogustation is evidenced to involve interplay between mouth and stimulus temperature. Given these and other dependencies, identifying principles by which thermal input affects gustatory information flow in the nervous system may be important for ultimately unravelling the organization of neural circuits for taste and defining their involvement with multisensory processing related to flavor. Yet thermal effects are relatively understudied in gustatory neuroscience. Major gaps in our understanding of the mechanisms and consequences of thermogustation include delineating supporting receptors, the potential involvement of oral thermal and somatosensory trigeminal neurons in thermogustatory interactions, and the broader operational roles of temperature in gustatory processing. This review will discuss these and other issues in the context of the literature relevant to understanding thermogustation.

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Lu, Yuyun, Jannice Chew Hui Peh, Pin-Rou Lee e Shao-Quan Liu. "Modulation of grape wine flavor via the sequential inoculation of Williopsis saturnus and Saccharomyces cerevisiae". Food Biotechnology 31, n.º 4 (2 de outubro de 2017): 245–63. http://dx.doi.org/10.1080/08905436.2017.1369434.

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Zhang, Rong, e Wei Jia. "Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation". Food Chemistry 430 (janeiro de 2024): 137063. http://dx.doi.org/10.1016/j.foodchem.2023.137063.

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Jentsch, Alexander. "Studies of Heavy Flavor Jets Using D0-Hadron Correlations in Azimuth and Pseudorapidity in Au Au Collisons at 200 GeV at the STAR Experiment". Proceedings 10, n.º 1 (19 de abril de 2019): 34. http://dx.doi.org/10.3390/proceedings2019010034.

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Heavy flavor (HF) quarks (charm, bottom) are important probes of the medium produced in relativistic heavy-ion collisions because they are formed in the early stage and propagate throughout the lifetime of the system. HF-meson spectra and azimuthal anisotropy ( v 2 ) measurements have been reported by experiments at RHIC and the LHC, and they suggest strong interactions of HF quarks with the medium. D 0 -hadron correlations on relative pseudorapidity and azimuth ( Δ η , Δ ϕ ) provide a method for disentangling correlation structures on ( Δ η , Δ ϕ )—allowing for separation of structures related to jets and bulk phenomena directly, with the D 0 serving as a proxy for a charm jet. In these proceedings, we present 2D D 0 -hadron angular correlations as a function of centrality in Au + Au collisions at s N N = 200 GeV. These data reveal a jet-like, peaked structure at ( Δ η , Δ ϕ ) = (0, 0) (near-side), and a Δ η -independent azimuthal harmonic modulation. Here, we focus on the evolution of the near-side peak’s yield and widths on ( Δ η , Δ ϕ ) as a function of centrality and compare them to results from light flavor correlations.

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Asen, Nancy D., Rotimi E. Aluko, Alex Martynenko, Alphonsus Utioh e Pankaj Bhowmik. "Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications". Foods 12, n.º 21 (30 de outubro de 2023): 3978. http://dx.doi.org/10.3390/foods12213978.

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Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field.

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Zhang, Man, Xiao Chen, Khizar Hayat, Emmanuel Duhoranimana, Xiaoming Zhang, Shuqin Xia, Jingyang Yu e Fenglei Xing. "Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots". Food Research International 109 (julho de 2018): 72–81. http://dx.doi.org/10.1016/j.foodres.2018.04.036.

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Ciesielski, Wojciech, Maciej Gąstoł, Tomasz Girek, Damian Kulawik, Zdzisław Oszczęda, Elżbieta Pisulewska e Piotr Tomasik. "Specific modulation of flavor and aroma of Greek oregano (Origanum vulgare var. hirtum) and its essential oil". HERBALISM 9, n.º 1 (16 de junho de 2023): 36–49. http://dx.doi.org/10.12775/herb.2023.003.

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Plantations of Greek oregano (Origanum vulgare var. hirtum) were watered with water treated for 30 min with low-temperature, low-pressure glow plasma of low frequency either in the air, under nitrogen, carbon dioxide, methane or molecular oxygen.The kind of the water influenced the yield and quality of crops in terms of a number of plants, their height, total biomass, total number and mass of leaves. Watering the plants with every kind of the plasma treated water provided essential changes in the composition of isolated essential oil. In such manner the composition of the essential oil could be tailored following the consumer demands, particularly in cases of designing better cure potential for herbal medicine and aromatherapy. The selection of particular kind of the plasma treated water for watering provides essential oil of diverse suitability as the spice and flavouring agent. Regarding the kind of water taken for watering always carvacrol was a dominating component of the essential oil. Application of particular kind of treated water always changed the yield of particular components of the oil up to a total inhibition of its formation but never resulted in formation of novel components.

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Nakano, Kenichi. "Measurement of Boer-Mulders Function via Drell-Yan Process by SeaQuest Experiment at Fermilab". International Journal of Modern Physics: Conference Series 40 (janeiro de 2016): 1660041. http://dx.doi.org/10.1142/s2010194516600417.

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The SeaQuest experiment is being carried out at Fermi National Accelerator Lab (FNAL) to investigate the nucleon structure with the Drell-Yan process. It utilizes the 120-GeV proton beam extracted from the FNAL Main Injector and targets of liquid hydrogen, liquid deuterium, carbon, iron and tungsten. The solid targets are used to measure the nuclear effects. This paper describes the flavor asymmetry of light anti-quark distributions in the proton ([Formula: see text]) and the angular distribution of Drell-Yan process. The Boer-Mulders function ([Formula: see text]) can be derived from the size ([Formula: see text]) of [Formula: see text] modulation. SeaQuest finished the second data-taking period in August 2014. Preliminary results of [Formula: see text] and [Formula: see text] are reported.

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Abusleme, Angel, Thomas Adam, Shakeel Ahmad, Rizwan Ahmed, Sebastiano Aiello, Muhammad Akram, Abid Aleem et al. "JUNO sensitivity to ⁷Be, pep, and CNO solar neutrinos". Journal of Cosmology and Astroparticle Physics 2023, n.º 10 (1 de outubro de 2023): 022. http://dx.doi.org/10.1088/1475-7516/2023/10/022.

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Abstract The Jiangmen Underground Neutrino Observatory (JUNO), the first multi-kton liquid scintillator detector, which is under construction in China, will have a unique potential to perform a real-time measurement of solar neutrinos well below the few MeV threshold typical of Water Cherenkov detectors. JUNO's large target mass and excellent energy resolution are prerequisites for reaching unprecedented levels of precision. In this paper, we provide estimation of the JUNO sensitivity to 7Be, pep, and CNO solar neutrinos that can be obtained via a spectral analysis above the 0.45 MeV threshold. This study is performed assuming different scenarios of the liquid scintillator radiopurity, ranging from the most optimistic one corresponding to the radiopurity levels obtained by the Borexino experiment, up to the minimum requirements needed to perform the neutrino mass ordering determination with reactor antineutrinos — the main goal of JUNO. Our study shows that in most scenarios, JUNO will be able to improve the current best measurements on 7Be, pep, and CNO solar neutrino fluxes. We also perform a study on the JUNO capability to detect periodical time variations in the solar neutrino flux, such as the day-night modulation induced by neutrino flavor regeneration in Earth, and the modulations induced by temperature changes driven by helioseismic waves.

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Campelo, Pedro H., Elenilson G. Alves Filho, Lorena M. A. Silva, Edy S. de Brito, Sueli Rodrigues e Fabiano A. N. Fernandes. "Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes". LWT 130 (agosto de 2020): 109644. http://dx.doi.org/10.1016/j.lwt.2020.109644.

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Canalejo, Diego, Leticia Martínez-Lapuente, Belén Ayestarán, Silvia Pérez-Magariño, Thierry Doco e Zenaida Guadalupe. "Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds". Molecules 28, n.º 18 (6 de setembro de 2023): 6477. http://dx.doi.org/10.3390/molecules28186477.

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Many authors have investigated the role of mannoproteins on wine quality, but very few have analyzed the use of grape-derived polysaccharides as they are not commercially available. In this study, purified grape-derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavor. Phenolics and volatile compounds were analyzed in the control and wines treated with WPP, DWRP, and commercial mannoproteins (CMs) after one and twelve months of bottling, and a sensory analysis was conducted. WPP and DWRP, rich in rhamnogalacturonans-II, showed themselves to be good modulators of wine aroma and astringency. Improvement in wine aroma was related to an increase in all volatile families expect higher alcohols and volatile acids. The modulation of astringency and bitterness was related to a reduction in the proanthocyanidin content and its mean degree of polymerization. Extracts with polysaccharides with higher protein contents presented a higher retention of volatile compounds, and DWRP extract had more positive effects on the overall aroma. Our novel results present the possibility of obtaining valuable polysaccharides from distilled washing residues of wine pomaces, which could promote its valorization as a by-product. This is the first time the potential use of this by-product has been described.

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Yilmaz, Birsen, Neslihan Arslan, Teslime Özge Şahin, Duygu Ağadündüz, Fatih Ozogul e João Miguel F. Rocha. "Unveiling the Impact of Lactic Acid Bacteria on Blood Lipid Regulation for Cardiovascular Health". Fermentation 10, n.º 7 (9 de julho de 2024): 350. http://dx.doi.org/10.3390/fermentation10070350.

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Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented foods rich in LAB is related to different health-promoting benefits; however, in recent years, emerging evidence suggests a contribution of LAB to blood lipid regulation and cardiovascular health via certain mechanisms. Different potential mechanisms for the lipid regulatory effects of LAB may include the interaction of hydroxymethylglutaryl-CoA (HMG-CoA) reductase and bile salt hydrolase activity and bile salt metabolism; gut microbiome modulation; and regulation of mRNA expression of genes related to fat metabolism in animal models and human studies. This review comprehensively aims to answer whether/how LAB influence blood lipids in both animal models and human studies while also uncovering the underlying mechanisms linking LAB to lipid metabolism.

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Taiti, Cosimo, Giovanni Stefano, Ester Percaccio, Silvia Di Giacomo, Matteo Iannone, Andrea Marianelli, Antonella Di Sotto e Stefania Garzoli. "Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties". Antioxidants 12, n.º 5 (28 de abril de 2023): 1021. http://dx.doi.org/10.3390/antiox12051021.

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SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. The obtained results showed that the volatile profile of the two beer samples differed. Furthermore, to chemically characterize biomass spirulina, a derivatization reaction followed by GC-MS analysis was performed, highlighting a high content of molecules belonging to different chemical classes, such as sugars, fatty acids and carboxylic acids. A spectrophotometric analysis of total polyphenols and tannins, investigation into the scavenging activity towards DPPH and ABTS radicals and confocal microscopy of brewer’s yeast cells were carried out. Moreover, the cytoprotective and antioxidant properties towards the oxidative damage induced by tert-butyl hydroperoxide (tBOOH) in human H69 cholangiocytes were investigated. Finally, the modulation of Nrf2 signaling under oxidative stress conditions was also evaluated. Both samples of beer were shown to contain similar levels of total polyphenols and tannins, with slightly increased levels in that containing spirulina 0.25% w/v. Moreover, the beers were found to be endowed with radical scavenging properties towards both DPPH and ABTS radicals, albeit with a weak contribution of spirulina; however, a higher riboflavin content was detected in spirulina-treated yeast cells. Conversely, the addition of spirulina (0.25% w/v) appeared to improve the cytoprotective properties of beer towards tBOOH-induced oxidative damage in H69 cells and reduce intracellular oxidative stress. Accordingly, the cytosolic Nrf2 expression was found to be increased.

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Du Plessis, Heinrich, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Justin Hoff e Neil Jolly. "Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies". Fermentation 5, n.º 3 (9 de julho de 2019): 64. http://dx.doi.org/10.3390/fermentation5030064.

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Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. uvarum, two Saccharomyces cerevisiae yeast strains, two LAB species (Lactobacillus plantarum and Oenococcus oeni) in combination with two malolactic fermentation (MLF) strategies was investigated in Shiraz wine production trials. The evolution of the different microorganisms was monitored, non-volatile and volatile compounds were measured, and the wines were subjected to sensory evaluation. Wines produced with H. uvarum in combination with S. cerevisiae completed MLF in a shorter period than wines produced with only S. cerevisiae. Sequential MLF wines scored higher for fresh vegetative and spicy aroma than wines where MLF was induced as a simultaneous inoculation. Wines produced with H. uvarum had more body than wines produced with only S. cerevisiae. The induction of MLF using L. plantarum also resulted in wines with higher scores for body. H. uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine.

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Elshaghabee, Fouad M. F., Ahmed El-Hussein e Mahmoud S. M. Mohamed. "Enhancement of Labneh Quality by Laser-Induced Modulation of Lactocaseibacillus casei NRRL B-1922". Fermentation 8, n.º 3 (18 de março de 2022): 132. http://dx.doi.org/10.3390/fermentation8030132.

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Labneh is positioned in the top ranking of the bestselling dairy products all over the world due to its health benefits and delicious taste. Labneh production depends mainly on probiotic bacteria in the fermentation of milk. Probiotic bacteria have many health benefits, which are driven by their selective bioactive metabolites that quantitively affect the fermentation products. The current investigation aimed to study the implementation of photobiomodulation through the irradiation of Lacticaseibacillus casei NRRL-B-1922 by a He–Ne laser (630 nm) with different laser doses (3, 6 & 12 J/cm2) prior to milk fermentation. This procedure sought to improve the probiotic bacteria’s activities while enhancing the labneh’s characteristics and consequently produce a more favorable labneh product with better marketing qualities. The photobiostimulated bacterial starter was found to induce increased titratable acidity with the moisture reduction of the labneh product under cold storage conditions for 20 days. The effect was most prominent when using a 12 J/cm2 laser dose. The flavor-aiding components, mainly diacetyl and acetaldehyde compounds, and sensory scores were increased in the labneh produced by irradiated L. casei when compared to the non-radiated probiotic culture after storing the products under cold conditions for 20 consecutive days. Moreover, the antioxidant and proteolytic activities of labneh produced by treated L. casei (12 J/cm2 laser dose) after cold storage were significantly elevated by 41 and 14%, respectively. In conclusion, we can report significantly improved selected characteristics in the final products after the employment of photobiomodulation process, the potential application of this concept on the industrial scale, and its implications on lengthening the product shelf life with improved qualities.

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Dutraive, Ophélie, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz e Doris Rauhut. "Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition". Fermentation 5, n.º 3 (1 de setembro de 2019): 79. http://dx.doi.org/10.3390/fermentation5030079.

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In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Saccharomyces yeast on volatile and non-volatile compounds should benefit the flavor of Riesling wines. Following this trend, four separate sequential fermentations (using the non-Saccharomyces yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, and Lachancea thermotolerans with Saccharomyces cerevisiae) were carried out on Riesling must and compared to a pure culture of S. cerevisiae. Sequential fermentations influenced the final wine aroma. Significant differences were found in esters, acetates, higher alcohols, fatty acids, and low volatile sulfur compounds between the different trials. Other parameters, including the production of non-volatile compounds, showed significant differences. This fermentation process not only allows the modulation of wine aroma but also chemical parameters such as glycerol, ethanol, alcohol, acidity, or fermentation by-products. These potential benefits of wine diversity should be beneficial to the wine industry.

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Pratama, Agus Darma Yoga, e Dewa Ayu Dyah Pertiwi Putri. "Translation Strategies of Nusantara Food Menu". MOZAIK HUMANIORA 24, n.º 1 (31 de julho de 2024): 71–85. http://dx.doi.org/10.20473/mozaik.v24i1.49244.

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The research aims to analyze the translation strategies and the use of Culture-Specific Items (CSIs) in nusantara food menus in Indonesia. Translators usually use their perception to translate the menu without the involvement of the chefs. As a result, the translation of food menus can vary from one restaurant to another because each chef has their unique way of preparing their food. Collaboration between translators and chefs is necessary to ensure that the translated menus highlight the characteristics and uniqueness of each dish. The results show that the translation strategies used are Reduction and Expansion (81 data), Couplets (34 data), Cultural Equivalence (8 data), Transference (7 data), Descriptive Equivalence (5 data), Functional Equivalence (4 data), and Naturalization (2 data). The use of CSIs found in the data are Ingredients (186 data), Cooking Techniques (113 data), Seasoning (83 data), Proper Name (39 data), Flavor (9 data), Color (7 data), and Texture (4 data). However, the translation strategy of Synonymy, Through-Translation, Shift or Transposition, Modulation, Recognised Translation, Translation Label, Compensation, Componential Analysis, Paraphrase, and Other Procedures are not found in the data.

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Pejcz, Ewa, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz e Joanna Harasym. "Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread". Foods 12, n.º 19 (24 de setembro de 2023): 3552. http://dx.doi.org/10.3390/foods12193552.

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This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content, and antioxidant activity of wheat bread, utilizing boosted native sourdough as a novel approach to enhance bread production. The incorporation of lactic acid bacteria strains, i.e., Lacticaseibacillus casei and Lactiplantibacillus plantarum, during 72 h fermentation significantly reduced FODMAP content to less than 0.1 g/100 g of wheat bread. Extending the fermentation time to 72 h notably increased the polyphenol content to 145.35 mg gallic acid (GA) per 100 g in the case of spontaneous fermentation and to 151.11 and 198.73 mg GA/100 g in the case of sourdoughs inoculated with L. casei and L. plantarum, respectively. While the treatment yielded positive effects on FODMAP modulation and antioxidant activity, it is crucial to acknowledge its impact on some organoleptic properties, such as aroma and flavor, which, despite good overall bread quality, have changed as a result of prolonged fermentation time. The study results indicate that choosing specific bacterial species and controlling fermentation time can effectively reduce FODMAPs and boost antioxidants. These findings contribute to the understanding of sourdough-based interventions in bread production, offering insights for the development of healthier and nutritionally improved wheat bread products.

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Pereira, Gilberto V. M., Jonatan P. Alvarez, Dão Pedro de C. Neto, Vanete Thomaz Soccol, Valcineide O. A. Tanobe, Hervé Rogez, Aristóteles Góes-Neto e Carlos Ricardo Soccol. "Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans". LWT 84 (outubro de 2017): 290–97. http://dx.doi.org/10.1016/j.lwt.2017.05.073.

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Chua, Jian-Yong, e Shao-Quan Liu. "Effect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentation". Food Research International 135 (setembro de 2020): 109283. http://dx.doi.org/10.1016/j.foodres.2020.109283.

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Vilela, Alice. "Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation". Fermentation 6, n.º 1 (9 de fevereiro de 2020): 22. http://dx.doi.org/10.3390/fermentation6010022.

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Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.

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Usano-Alemany, Jaime, Jesús Palá-Paúl, Manuel Santa-Cruz Rodríguez e David Herraiz-Peñalver. "Chemical Description and Essential Oil Yield Variability of Different Accessions of Salvia lavandulifolia". Natural Product Communications 9, n.º 2 (fevereiro de 2014): 1934578X1400900. http://dx.doi.org/10.1177/1934578x1400900236.

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The amount and chemical composition of essential oils are crucial for the modulation of the flavor, scent and therapeutic properties of aromatic and medicinal plants. The aim of this study was to evaluate the effects of phenology and weather conditions on the essential oil yield obtained from the aerial parts of Salvia lavandulifolia Vahl. Besides, we tried to carry out an approach to the chemical composition at the time of full bloom. Essential oil production of several accessions was monitored throughout the whole phenological cycle, both, at the original location growing wild and at the experimental plot as cultivated plants. Local pedoclimatic conditions seem to be crucial for the plant essential oil production. Our results showed high conditioning rates from both yearly climatic conditions and developmental stage of the plants. Maximum yield production was reported at the full seed maturation stage (average 1.74%) and after a slight dry period (average 2.16%). Phytochemical differences were maintained when plants were forced to grow under common pedoclimatic conditions. Thereby, essential oil analysis showed some populations formed by clearly distinct individuals while others had more homogenous plants. Compounds such α-pinene, β-pinene + myrcene, limonene, 1,8-cineol, camphor and β-caryophyllene were the main compounds of the essential oils of S. lavandulifolia.

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Goya, Luis, John Edem Kongor e Sonia de Pascual-Teresa. "From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action". International Journal of Molecular Sciences 23, n.º 22 (18 de novembro de 2022): 14365. http://dx.doi.org/10.3390/ijms232214365.

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Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa’s transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.

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Tata, Alessandra, Andrea Massaro, Brunella Miano, Sara Petrin, Pietro Antonelli, Arianna Peruzzo, Alessandra Pezzuto et al. "A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated with Listeria innocua". Foods 13, n.º 12 (18 de junho de 2024): 1912. http://dx.doi.org/10.3390/foods13121912.

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Raw milk cheeses harbor complex microbial communities. Some of these microorganisms are technologically essential, but undesirable microorganisms can also be present. While most of the microbial dynamics and cross-talking studies involving interaction between food-derived bacteria have been carried out on agar plates in laboratory-controlled conditions, the present study evaluated the modulation of the resident microbiota and the changes of metabolite production directly in ripening raw milk cheese inoculated with Listeria innocua strains. Using a proxy of the pathogenic Listeria monocytogenes, we aimed to establish the key microbiota players and chemical signals that characterize Latteria raw milk cheese over 60 days of ripening time. The microbiota of both the control and Listeria-inoculated cheeses was analyzed using 16S rRNA targeted amplicon sequencing, while direct analysis in real time mass spectrometry (DART-HRMS) was applied to investigate the differences in the metabolic profiles of the cheeses. The diversity analysis showed the same microbial diversity trend in both the control cheese and the inoculated cheese, while the taxonomic analysis highlighted the most representative genera of bacteria in both the control and inoculated cheese: Lactobacillus and Streptococcus. On the other hand, the metabolic fingerprints revealed that the complex interactions between resident microbiota and L. innocua were governed by continuously changing chemical signals. Changes in the amounts of small organic acids, hydroxyl fatty acids, and antimicrobial compounds, including pyroglutamic acid, hydroxy-isocaproic acid, malic acid, phenyllactic acid, and lactic acid, were observed over time in the L. innocua-inoculated cheese. In cheese that was inoculated with L. innocua, Streptococcus was significantly correlated with the volatile compounds carboxylbenzaldheyde and cyclohexanecarboxylic acid, while Lactobacillus was positively correlated with some volatile and flavor compounds (cyclohexanecarboxylic acid, pyroxidal acid, aminobenzoic acid, and vanillic acid). Therefore, we determined the metabolic markers that characterize a raw milk cheese inoculated with L. innocua, the changes in these markers with the ripening time, and the positive correlation of flavor and volatile compounds with the resident microbiota. This multi-omics approach could suggest innovative food safety strategies based on the enhanced management of undesirable microorganisms by means of strain selection in raw matrices and the addition of specific antimicrobial metabolites to prevent the growth of undesirable microorganisms.

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Mudhish, Ethar A., Abu Bakar Siddique, Hassan Y. Ebrahim, Khaldoun S. Abdelwahed, Judy Ann King e Khalid A. El Sayed. "The Tobacco β-Cembrenediol: A Prostate Cancer Recurrence Suppressor Lead and Prospective Scaffold via Modulation of Indoleamine 2,3-Dioxygenase and Tryptophan Dioxygenase". Nutrients 14, n.º 7 (4 de abril de 2022): 1505. http://dx.doi.org/10.3390/nu14071505.

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Prostate cancer (PC) is the second leading cause of death in men in the US. PC has a high recurrence rate, and limited therapeutic options are available to prevent disease recurrence. The tryptophan-degrading enzymes 2,3-indoleamine dioxygenase (IDO1) and tryptophan dioxygenase (TDO2) are upregulated in invasive PC. (1S,2E,4R,6R,7E,11E)-2,7,11-cembratriene-4,6-diol (β-CBT) and its C-4 epimer α-CBT are the precursors to key flavor ingredients in tobacco leaves. Nearly 40–60% of β- and α-CBT are purposely degraded during commercial tobacco fermentation. Earlier, β-CBT inhibited invasion, reversed calcitonin-stimulated transepithelial resistance decrease, and induced tighter intercellular barriers in PC-3M cells. This study demonstrates the in vitro β-CBT anti-migratory (wound-healing assay) and anti-clonogenicity (colony-formation assay) activities against five diverse human PC cell lines, including the androgen-independent PC-3, PC-3M, and DU-145, the castration-recurrent CWR-R1ca, and the androgen-dependent CWR-22rv1. Meanwhile, β-CBT potently suppressed in vivo locoregional and distant recurrences after the primary tumor surgical excision of PC-3M-Luc cell tumor engrafted in male nude mice. β-CBT treatments suppressed organ and bone metastasis and lacked any major toxicity over the 60-day study course. β-CBT treatments significantly suppressed IDO1, TDO2, and their final metabolite kynurenine levels in PC-3M cells. β-CBT treatments significantly suppressed the tumor recurrence marker PSA and kynurenine levels in treated animals’ plasma. β-CBT emerges as a promising PC recurrence suppressive lead.

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Shin, Ah-Young, Yong-Min Kim, Namjin Koo, Su Min Lee, Seokhyeon Nahm e Suk-Yoon Kwon. "Transcriptome analysis of the oriental melon (Cucumis meloL. var.makuwa) during fruit development". PeerJ 5 (4 de janeiro de 2017): e2834. http://dx.doi.org/10.7717/peerj.2834.

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BackgroundThe oriental melon (Cucumis meloL. var.makuwa) is one of the most important cultivated cucurbits grown widely in Korea, Japan, and northern China. It is cultivated because its fruit has a sweet aromatic flavor and is rich in soluble sugars, organic acids, minerals, and vitamins. In order to elucidate the genetic and molecular basis of the developmental changes that determine size, color, and sugar contents of the fruit, we performedde novotranscriptome sequencing to analyze the genes expressed during fruit development.ResultsWe identified a total of 47,666 of representative loci from 100,875 transcripts and functionally annotated 33,963 of the loci based on orthologs inArabidopsis thaliana. Among those loci, we identified 5,173 differentially expressed genes, which were classified into 14 clusters base on the modulation of their expression patterns. The expression patterns suggested that the differentially expressed genes were related to fruit development and maturation through diverse metabolic pathways. Analyses based on gene set enrichment and the pathways described in the Kyoto Encyclopedia of Genes and Genomes suggested that the expression of genes involved in starch and sucrose metabolism and carotenoid biosynthesis were regulated dynamically during fruit development and subsequent maturation.ConclusionOur results provide the gene expression patterns related to different stages of fruit development and maturation in the oriental melon. The expression patterns give clues about important regulatory mechanisms, especially those involving starch, sugar, and carotenoid biosynthesis, in the development of the oriental melon fruit.

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Alfiya, Sudheer F., B. Vijayan Abhishek, Bosco J. S. Jerlin, G. R. Prashobh, B. S. Arya e Xavier Prasad Daniel. "An overview on drug delivery system using nanosponges". i-manager's Journal on Chemical Sciences 4, n.º 1 (2024): 9. http://dx.doi.org/10.26634/jchem.4.1.20693.

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Advancements in nanotechnology have ushered in nanosponges, biodegradable polyester structures with nanometersized cavities, designed for targeted drug delivery. Initially developed for topical applications, these nanosponges have evolved to be administered orally and intravenously. They exhibit a porous structure for controlled drug release, addressing issues like toxicity and poor bioavailability. Capable of carrying both hydrophilic and lipophilic drugs, nanosponges serve as versatile carriers for substances like enzymes, proteins, vaccines, and antibodies. Their characteristics include size and polarity control, crystalline forms, non-toxicity, stability in various conditions, suspension and regeneration capabilities, and a 3D structure for targeted capture and release. The composition involves a polymer, a cross-linking agent, and specific drug criteria. Advantages encompass targeted delivery, flavor masking, reduced side effects, water solubility, adjustable particle size, and easy commercial production. Disadvantages include limited encapsulation for larger molecules. The mechanism involves an open structure allowing prolonged release. Various types based on cyclodextrin offer unique properties. Factors affecting nanosponges include polymer nature, drug characteristics, complexation temperature, and degree of substitution. Preparation methods include solvent, ultrasound-assisted, melt, bubble electrospinning, and emulsion solvent diffusion methods. Comprehensive characterization includes drug entrapment efficiency, saturation state interaction, in vitro release studies, porosity measurement, and spectroscopic techniques. Applications span solubility enhancement, sustained delivery, oral and topical systems, protein delivery, protection from degradation, pollutant removal from water, cancer treatment, antiviral applications, enzyme immobilization, and modulation of drug release.

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Dias Junior, Paulo C. G., Isabela J. dos Santos, Sarita B. Gallo, Tharcilla I. R. C. Alvarenga, Flavio A. P. Alvarenga, Adriana M. Garcia, Idalmo G. Pereira, Nadja G. Alves e Iraides F. Furusho-Garcia. "Performance, Meat Quality and Gene Expression of Grazing Lambs Supplemented with Macadamia Oil and Vitamin E". Applied Sciences 14, n.º 19 (2 de outubro de 2024): 8870. http://dx.doi.org/10.3390/app14198870.

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Macadamia oil has high concentrations of oleic and palmitoleic fatty acids, which can increase tissue sensitivity to insulin, improving glucose absorption efficiency, and reducing lipogenesis through gene modulation. The objective of this study was to evaluate the effects of macadamia oil associated with vitamin E supplementation on performance, blood parameters, meat quality and sensory characteristics, meat fatty acid profile, and expression of genes associated with lipid metabolism in grazing lambs. The experimental treatments were control diet (Control), Control + 0.1% of body weight of macadamia oil (MO), MO + 745 IU of vitamin E/dry matter (MOVE). Macadamia oil improved feed efficiency, reflecting a lower dry matter intake, as the average daily weight gain did not differ from Control. Meat quality parameters were not affected by macadamia oil or vitamin E supplementation. Supplementation with macadamia oil improved meat appearance, flavor, and overall liking. Supplementation with macadamia oil provided a higher proportion of C18:3 n3 and a lower proportion of CLA. The expression of SREBP-1c, PPAR-α, SCD1, and ELOVL6 genes were not modified with the supplementation of macadamia oil and vitamin E. In conclusion, supplementation with macadamia oil improves feed efficiency and meat quality; and the inclusion of 745 IU of vitamin E/kg of dry matter for grazing lambs reduces 36% of lipid oxidation of the meat.

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50

Tian, Xingzhou, Qi Lu, Shengguo Zhao, Jiaxuan Li, Qingyuan Luo, Xu Wang, Yangdong Zhang e Nan Zheng. "Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of Longissimus Thoracis et Lumborum Muscle in Goats". Animals 11, n.º 8 (14 de agosto de 2021): 2407. http://dx.doi.org/10.3390/ani11082407.

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The current study aimed to investigate the effect of anthocyanins on muscle flavor compound profiles in goats. Goats in three groups were fed a basic diet or a diet supplemented with 0.5 g/d or 1 g/d anthocyanin-rich purple corn pigment (PCP). Compared to the control group, plasma total cholesterol was significantly decreased (p < 0.05) in the anthocyanin groups. The feeding of anthocyanin increased (p < 0.05) flavor compound types and total alcohol level, whereas it decreased (p < 0.05) total hydrocarbons, aromatics, esters, and miscellaneous compounds in the longissimusthoracis et lumborum muscle (LTL). Adding PCP to the diet enriched (p < 0.05) vegetal, herbaceous, grease, and fruity flavors compared to the control group. The 0.5 g/d PCP group had increased (p < 0.05) abundance of peroxisome proliferator-activated receptor gamma, but there was a decreased (p < 0.05) level of lipoprotein lipase in LTL. Collectively, this study indicated that anthocyanin can improve mutton flavor by decreasing plasma lipid parameters and by modulating the abundance of several flavor-related genes of goats.

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