-
1.
Plants as a realized niche for Listeria monocytogenes.
Truong, HN, Garmyn, D, Gal, L, Fournier, C, Sevellec, Y, Jeandroz, S, Piveteau, P
MicrobiologyOpen. 2021;(6):e1255
Abstract
Listeria monocytogenes is a human pathogen. It is the causative agent of listeriosis, the leading cause of bacterial-linked foodborne mortality in Europe and elsewhere. Outbreaks of listeriosis have been associated with the consumption of fresh produce including vegetables and fruits. In this review we summarize current data providing direct or indirect evidence that plants can serve as habitat for L. monocytogenes, enabling this human pathogen to survive and grow. The current knowledge of the mechanisms involved in the interaction of this bacterium with plants is addressed, and whether this foodborne pathogen elicits an immune response in plants is discussed.
-
2.
Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review.
Papoutsis, K, Zhang, J, Bowyer, MC, Brunton, N, Gibney, ER, Lyng, J
Food chemistry. 2021;:128119
Abstract
The inhibition of the α-amylase and α-glucosidase activity facilitates the maintenance of circulating glucose levels by decreasing the rate of blood sugar absorption. Existing enzyme inhibitors such as acarbose, miglitol, and voglibose are used for inhibiting the activity of these enzymes, however, alternative solutions are required to avoid the side-effects of using these drugs. The current study aims to review recent evidence regarding the in vitro α-amylase and α-glucosidase inhibition activities of extracts derived from selected fruit, vegetables, and mushrooms. The mechanisms of action of the extracts involved in the inhibition of both enzymes are also presented and discussed. Compounds including flavonoids, phenolic acids, anthocyanins, saponins, carotenoids, terpenes, sugars, proteins, capsaicinoids, fatty acids, alkaloids have been shown to have α-amylase and α-glucosidase inhibition activities. Harvesting period, maturity stage, sample preparation, extraction technique, and solvent type are parameters that affect the α-amylase and α-glucosidase inhibition activities of the extracts.
-
3.
Source, transportation, bioaccumulation, distribution and food risk assessment of perfluorinated alkyl substances in vegetables: A review.
Zhou, Y, Zhou, Z, Lian, Y, Sun, X, Wu, Y, Qiao, L, Wang, M
Food chemistry. 2021;:129137
Abstract
Contamination of perfluoroalkyl substances (PFASs) in agricultural products have attracted more and more attentions recently. In this review, relationship between PFASs and vegetables is summarized comprehensively. PFASs could transfer to cultivation soils by irrigation water, bio-amended soil, and atmospheric deposition mainly from industrial emissions. Carbon chain length of PFASs, species of vegetables and so on are key factors for PFASs migration and bioaccumulation in soils, plants and vegetables. Studies on food risk assessment of PFOA and PFOS show low consumption risk for most vegetables, however researches on other substances are lacking. In the future, we need to pay more attention on novel pollution pathway in cultivation, traceability research for considerable contamination, dietary exposure levels for different vegetables and more substances, as well as more exact and scientific food risk assessments. Additionally, effective means for PFASs adsorption in soil and removal from soil are also expected.
-
4.
Sustainable Agriculture Systems in Vegetable Production Using Chitin and Chitosan as Plant Biostimulants.
Shahrajabian, MH, Chaski, C, Polyzos, N, Tzortzakis, N, Petropoulos, SA
Biomolecules. 2021;(6)
Abstract
Chitin and chitosan are natural compounds that are biodegradable and nontoxic and have gained noticeable attention due to their effective contribution to increased yield and agro-environmental sustainability. Several effects have been reported for chitosan application in plants. Particularly, it can be used in plant defense systems against biological and environmental stress conditions and as a plant growth promoter-it can increase stomatal conductance and reduce transpiration or be applied as a coating material in seeds. Moreover, it can be effective in promoting chitinolytic microorganisms and prolonging storage life through post-harvest treatments, or benefit nutrient delivery to plants since it may prevent leaching and improve slow release of nutrients in fertilizers. Finally, it can remediate polluted soils through the removal of cationic and anionic heavy metals and the improvement of soil properties. On the other hand, chitin also has many beneficial effects such as plant growth promotion, improved plant nutrition and ability to modulate and improve plants' resistance to abiotic and biotic stressors. The present review presents a literature overview regarding the effects of chitin, chitosan and derivatives on horticultural crops, highlighting their important role in modern sustainable crop production; the main limitations as well as the future prospects of applications of this particular biostimulant category are also presented.
-
5.
Dietary Flavonoids: Cardioprotective Potential with Antioxidant Effects and Their Pharmacokinetic, Toxicological and Therapeutic Concerns.
Khan, J, Deb, PK, Priya, S, Medina, KD, Devi, R, Walode, SG, Rudrapal, M
Molecules (Basel, Switzerland). 2021;(13)
Abstract
Flavonoids comprise a large group of structurally diverse polyphenolic compounds of plant origin and are abundantly found in human diet such as fruits, vegetables, grains, tea, dairy products, red wine, etc. Major classes of flavonoids include flavonols, flavones, flavanones, flavanols, anthocyanidins, isoflavones, and chalcones. Owing to their potential health benefits and medicinal significance, flavonoids are now considered as an indispensable component in a variety of medicinal, pharmaceutical, nutraceutical, and cosmetic preparations. Moreover, flavonoids play a significant role in preventing cardiovascular diseases (CVDs), which could be mainly due to their antioxidant, antiatherogenic, and antithrombotic effects. Epidemiological and in vitro/in vivo evidence of antioxidant effects supports the cardioprotective function of dietary flavonoids. Further, the inhibition of LDL oxidation and platelet aggregation following regular consumption of food containing flavonoids and moderate consumption of red wine might protect against atherosclerosis and thrombosis. One study suggests that daily intake of 100 mg of flavonoids through the diet may reduce the risk of developing morbidity and mortality due to coronary heart disease (CHD) by approximately 10%. This review summarizes dietary flavonoids with their sources and potential health implications in CVDs including various redox-active cardioprotective (molecular) mechanisms with antioxidant effects. Pharmacokinetic (oral bioavailability, drug metabolism), toxicological, and therapeutic aspects of dietary flavonoids are also addressed herein with future directions for the discovery and development of useful drug candidates/therapeutic molecules.
-
6.
Proteomic Advances in Cereal and Vegetable Crops.
Agregán, R, Echegaray, N, López-Pedrouso, M, Aadil, RM, Hano, C, Franco, D, Lorenzo, JM
Molecules (Basel, Switzerland). 2021;(16)
Abstract
The importance of vegetables in human nutrition, such as cereals, which in many cases represent the main source of daily energy for humans, added to the impact that the incessant increase in demographic pressure has on the demand for these plant foods, entails the search for new technologies that can alleviate this pressure on markets while reducing the carbon footprint of related activities. Plant proteomics arises as a response to these problems, and through research and the application of new technologies, it attempts to enhance areas of food science that are fundamental for the optimization of processes. This review aims to present the different approaches and tools of proteomics in the investigation of new methods for the development of vegetable crops. In the last two decades, different studies in the control of the quality of crops have reported very interesting results that can help us to verify parameters as important as food safety, the authenticity of the products, or the increase in the yield by early detection of diseases. A strategic plan that encourages the incorporation of these new methods into the industry will be essential to promote the use of proteomics and all the advantages it offers in the optimization of processes and the solution of problems.
-
7.
Investigations of vegetable tannins as hair dyes and their interactions with pre-bleached hair fibres.
Sargsyan, L, Vill, V, Hippe, T
International journal of cosmetic science. 2020;(4):320-327
Abstract
OBJECTIVE The aim of this work was to investigate an alternative hair-dyeing method with vegetable colourants as the tannins, as well as the impact of pre-treatment as the bleaching process. METHODS Untreated, 1, 2 and 3 times bleached hair tresses that were dyed with tannins in combination with metal salts were characterized. The wash fastness and the colour strength of the vegetable-dyed hair tresses were spectrophotometrically investigated. RESULTS To determine the colour strength KS and the wash fastness of vegetable-dyed and pre-bleached hair tresses, a three-dimensional colour coordinate system - CIELab - which describes the visual spectra is used. The distance between two colours in the CIELab colour space is expressed by ∆E-values, which are used to identify the wash fastness of the vegetable dye. The hair tresses that had been 3 times pre-bleached showed the highest colour strength and the best wash fastness. The fixation of the tannin-mordant complexes on the hair fibre proceeded effectively just when the hair tresses were bleached before the dying process. It is suggested that the sulphonic acid groups, which increase after bleaching hair, interact with the tannin-mordant hair dye and lead to stronger cross-links between keratinous fibres and tannin-mordant complexes. It was observed that the colour strength of the vegetable-dyed tresses correlates with the bleaching process. CONCLUSION The presented results demonstrate that the fixation of the vegetable tannin-mordant dying solution on the hair fibres succeed effectively on pre-bleached hair tresses.
-
8.
Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health.
Wu, D, Zheng, J, Mao, G, Hu, W, Ye, X, Linhardt, RJ, Chen, S
Critical reviews in food science and nutrition. 2020;(17):2938-2960
Abstract
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.
-
9.
Omics in traditional vegetable fermented foods and beverages.
Rizo, J, Guillén, D, Farrés, A, Díaz-Ruiz, G, Sánchez, S, Wacher, C, Rodríguez-Sanoja, R
Critical reviews in food science and nutrition. 2020;(5):791-809
Abstract
For a long time, food microbiota has been studied using traditional microbiological techniques. With the arrival of molecular or culture-independent techniques, a strong understanding of microbiota dynamics has been achieved. However, analyzing the functional role of microbial communities is not an easy task. The application of omics sciences to the study of fermented foods would provide the metabolic and functional understanding of the microbial communities and their impact on the fermented product, including the molecules that define its aroma and flavor, as well as its nutritional properties. Until now, most omics studies have focused on commercial fermented products, such as cheese, wine, bread and beer, but traditional fermented foods have been neglected. Therefore, the information that allows to relate the present microbiota in the food and its properties remains limited. In this review, reports on the applications of omics in the study of traditional fermented foods and beverages are reviewed to propose new ways to analyze the fermentation phenomena.
-
10.
Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review.
Liu, J, Bi, J, McClements, DJ, Liu, X, Yi, J, Lyu, J, Zhou, M, Verkerk, R, Dekker, M, Wu, X, et al
Carbohydrate polymers. 2020;:116890
Abstract
Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in determining the physical and nutritional properties of fruit- and vegetable-based products. An in-depth understanding of the effects of processing operations on pectin structure and functionality is critical for designing better products. This review, therefore, focuses on the progress made in understanding the effects of processing on pectin structure, further on pectin functionality, consequently on product properties. The effects of processing on pectin structure are highly dependent on the processing conditions. Targeted control of pectin structure by applying various processing operations could enhance textural, rheological, nutritional properties and cloud stability of products. While it seems that optimizing product quality in terms of physical properties is counteracted by optimizing the nutritional properties. Therefore, understanding plant component biosynthesis mechanisms and processing mechanisms could be a major challenge to balance among the quality indicators of processed products.