The mating-type locus of the miso and soy sauce yeast Zygosaccharomyces sp. contains a gene encoding the transcription factor Mata2 (hereafter ZygoMata2), which has a DNA-binding domain containing a high mobility group (HMG)-box not found in the baker's yeast Saccharomyces cerevisiae. To investigate the role of ZygoMata2 in mating-type a expression, we constructed mutant strains of ZygoMATa2 using CRISPR-Cas9. The resulting mutants showed reduced expression of ZygoSTE6, which is specific to mating-type a, and did not mate, suggesting that ZygoMata2 regulates the expression of mating-type a in Zygosaccharomyces sp. Expression of ZygoSTE6 was observed when the HMG-box of ZygoMata2 was exchanged with that of Mat1-Mc, which regulates mating-type expression in Schizosaccharomyces pombe, indicating that ZygoMata2 recognizes its target DNA sequence via the HMG-box. Substitution of the predicted upstream activation sequence (UAS) in ZygoSTE6 with the UAS of a mating-type a-specific gene from another yeast species led to mating-type a-specific gene expression in transformed Zygosaccharomyces sp. yeast, indicating that ZygoMata2 can recognize the UAS of mating-type a-specific genes of other species. We speculated that the flexibility in the binding sequences of ZygoMata2 is due to synergistic or cooperative binding with the DNA-binding protein ZygoMcm1. This hypothesis was supported by replacement of the UAS of ZygoSTE6 with the complete palindrome sequence, P(PAL), and by the results of protein and DNA structure prediction using AlphaFold. Collectively, our study indicates that ZygoMata2 regulates mating-type a-specific gene expression via its HMG-box, which shows flexible recognition of the binding sequence of other HMG-box transcription factors.
In Fourier-domain optical coherence tomography (FD-OCT) imaging, saturation of the data acquisition chain leads to loss of information by clipping the spectral interferograms. When reconstructed, affected depth profiles are degraded by bright axial lines or periodical patterns which mask the underlying information and thereby affect clinical utility. In this work, we propose an approach to faithfully recover the distorted information from saturated FD-OCT scans based on physical insights. For this purpose, genesis and appearance of saturation artifacts are analyzed, revealing a wavelength-dependency within individual interferograms. We propose to use this knowledge in a dual manner: Firstly, we present a simulation model that can dynamically generate realistically saturated interferograms from clean counterparts. This physics-based model allows training neural networks for artifact removal solely on synthesized image pairs. Secondly, to make the wavelength-dependency of artifacts directly accessible, we propose a multi-input, single-output (MISO) network framework. In addition to full B-scans, MISO receives images reconstructed from various spectral sub-windows. Our experiments confirm successful generalization of networks trained on simulated training data to real-world artifact removal in ophthalmic anterior segment imaging. This includes reflexes of various origin in diagnostic or intra-surgical imaging, such as different tissue structures or surgical instruments. Furthermore, a comparison of the proposed multi-input network to single-input baselines reveals consistent performance and reliability gains on both swept-source and spectral domain datasets.
Since their discovery, bacteriophages - viruses that infect bacteria - have fascinated scientists due to their ubiquity and potential applications in fields ranging from molecular biology to biotechnology and medicine. However, in fermentation processes that depend on bacterial activity, bacteriophages can pose a major threat by infecting and disrupting key microbial populations, leading to delayed or failed fermentations and resulting in economic losses. While the impact of bacteriophages on fermented dairy foods, such as yogurt and cheese, is well-documented, such knowledge is comparatively limited for fermented soybean foods (FSFs). Most FSFs (such as Cheonggukjang, Miso, Thua Nao, and soy sauce) are traditionally produced using natural microbiota under less controlled conditions. This makes them more susceptible to unpredictable microbial dynamics, including phage interference. In this review, we examine the diversity and occurrence of bacteriophages associated with FSFs. Finally, the potential roles of bacteriophages in FSFs - ranging from fermentation disruption to possible microbial modulation - are also discussed.
Japanese-style diet has been reported to be associated with decreased risk of cardiovascular disease. However, no study has examined the association between a Japanese-style diet and LOX-index, which reflects the progression of atherosclerosis and is a predictive biomarker of cardiovascular disease. We examined the cross-sectional association between a Japanese-style diet assessed using the 12-component Japanese diet index (JDI12) score, which is a modified version of the original Japanese Diet Index, and LOX-index in Japanese municipal workers. Participants were 338 workers (166 men and 172 women aged 19-71 y) without a history of serious disease. Dietary intake was assessed using a validated brief self-administered diet history questionnaire. The JDI12 was characterized by a high intake of rice, miso soup, fish and shellfish, green and yellow vegetables, seaweeds, pickled vegetables, green tea, soybeans and soybean foods, fruits, and mushrooms and low intakes of beef and pork and coffee. LOX-index was calculated by multiplying serum concentrations of the soluble form of lectin-like oxidized LDL receptor-1 (LOX-1) by those of LOX-1 ligands containing apolipoprotein B. Multiple regression analysis was used to estimate the geometric mean of LOX-index according to tertile of JDI12 score. The JDI12 score was not associated with LOX-index after adjustment for covariates. Geometric means (95% confidence interval) of LOX-index for the lowest through highest tertile of JDI12 score were 590 (532-654), 592 (506-693), and 618 (557-687) (p for trend=0.55). Our results suggest that a Japanese-style diet as assessed by JDI12 score was not associated with LOX-index among Japanese municipal workers.
Although the presence or absence of cardiovascular disease (CVD) recurrence is related to lifestyle habits, including diet, evidence for the maintenance of dietary improvement among participants with incident CVD after acute treatment is scarce. To determine changes in diet and other lifestyle factors in participants with incident CVD in the Japan Public Health Center-based Prospective Study (JPHC study) over a 5-year period before and after diagnosis by comparing changes with those in participants without a diagnosis of CVD. Participants were 68733 subjects aged 45-76 years at the baseline survey. Intakes of seven nutrients and 16 food groups were estimated using Food Frequency Questionnaires at the baseline survey and 5-year follow-up survey, and the amount of change was determined. Those diagnosed with CVD during the 5-year follow-up period were defined as participants with incident CVD (800 cases) and those not diagnosed were considered the non-CVD controls. Differences in the change between the two groups over the 5-year period were examined using the Mann-Whitney U test and multivariate linear regression analysis. Changes in smoking status, body mass index (BMI), and physical activity were compared by logistic regression analysis. CVD participants appeared to restrict sodium intake after diagnosis, and even after energy adjustment were more likely to avoid eating sodium, miso soup and pickles. In addition, they were less likely to eat beef and pork than controls. Significantly more CVD participants than controls stopped smoking and had decreased BMI. Participants with incident CVD showed modification in selective lifestyle factors, characterised by reduced sodium intake and smoking cessation.
Acerola is a nutrient-rich but highly perishable fruit that requires processing to preserve its nutritional quality. Foam mat drying is an effective method for retaining nutrients in liquid and semisolid foods, provided that suitable foaming agents are selected. The use of plant-based foaming agents represents a promising solution to meet the demands of vegan and vegetarian consumers. Therefore, this study proposed to evaluate the influence of different plant-based foaming agents and drying temperatures on the quality of acerola pulp powder. Acerola pulp was dried at 60°C and 70°C using soy protein isolate (SPI), concentrate of pea protein (CPP), distilled monoglycerides (Dimodan), and lactic acid esters (Lactem), and the effects on drying kinetics, nutrient retention, and color were investigated. Process parameters affected drying rates and were associated with the powder's nutritional characteristics. The diffusion model did not provide a satisfactory fit to represent the drying kinetics, suggesting anomalous diffusivity. The Page model demonstrated a precise fit and was associated with anomalous diffusion, with its exponent unequivocally indicating super-diffusive behavior. Drying at 70°C favored vitamin C retention due to faster moisture removal, whereas 60°C better preserved phenolic compounds and carotenoids. SPI, in combination with fatty acid ester-based agents, further enhanced vitamin C retention. Notably, all powders exhibited exceptionally high vitamin C content, exceeding 10 g per 100 g. These results underscore the potential of plant-based foaming agents for producing nutritionally rich acerola powder through foam mat drying, a simple and readily applicable process for developing plant-based food products. PRACTICAL APPLICATIONS: This study addresses a simple, cost-effective, and scalable process suitable for both small- and large-scale production of acerola powder, an appealing ingredient for fortifying foods and beverages. The proposed process preserves nutritional compounds and demonstrates the viability of using plant-based proteins as natural foaming agents, either alone or in combination with plant-based fatty acid-derived emulsifiers.
The valorisation of agro-industrial by-products through extrusion processing represents a sustainable strategy for developing value-added foods. This study evaluated the effects of barrel temperature (120°C-170°C), feed moisture content (16-25 g/100 g), soy protein concentrate/maize starch ratio (25-40 g/100 g) and melon peel flour content (10-25 g/100 g) on the process parameters and techno-functional properties of extruded snacks. A central composite design and response surface methodology were applied to model residence time (RT), torque (TO), specific mechanical energy (SME), expansion index (EI), apparent density (AD), hardness (HA), water absorption index (WAI), water solubility index (WSI), pH and total colour difference (ΔE). RT, EI, AD, WAI, WSI, pH and ΔE were adequately described by significant models (p < 0.05), with coefficients of determination ranging from 0.72 to 0.98. Feed moisture content was the main factor affecting extrusion performance, reducing SME and expansion while increasing density and HA. In contrast, higher melon peel levels promoted denser and mechanically stronger structures due to the incorporation of dietary fibre. Experimental values ranged from 26.12 to 35.96 s for RT, 1.62 to 2.12 for EI, 0.30 to 0.52 g/cm3 for AD and 18.95 to 36.09 N for HA. The results demonstrate that fibre-protein-starch interactions strongly influence melt rheology and product structure. These findings confirm the technological feasibility of incorporating melon peel flour into extrusion-based snacks and provide new insights into the role of dietary fibre in starch-protein extrusion systems.
The structures of SPI and the thermodynamically incompatible conditions between starch and SPI limit the application of SPI in starch-based foods. This study employed tannic acid (TA) to modulate the affinity between wheat starch (WS) and SPI, thoroughly investigating the effects of interactions among WS, SPI, and TA on the structural and digestive properties of WS. The interactions among WS, SPI, and TA depended on the amount of TA, which influenced the structures of both WS and SPI. Low TA amount promoted the aggregation of SPI, enhancing the phase splitting between WS and SPI and inhibiting starch granules gelatinization and starch molecules retrogradation. Higher amount of TA would reduce the particle size of SPI, promoting the association between WS and SPI and increase WS granules gelatinization, but reduce WS molecules rearrangement through compete water with WS. However, the huge steric hindrance and the enhanced interactions among WS, SPI, and TA caused by excessive TA addition would reduce the rearrangement of WS molecules. Additionally, rising TA amount increased the V-type inclusion crystalline content within the complexes. Compared to the WS-SPI or WS-TA binary systems, the WS-SPI-TA ternary system exhibited lower short-range ordered structures but higher relative crystallinity and changed with TA amount. Moreover, the physical barrier provided by SPI and the inhibitory effects of TA, SPI, and SPI-TA complexes on amylolytic enzymes reduced enzyme activity. Consequently, the WS-SPI-TA complexes achieved a maximum resistant starch content of 26.08%. This study provides theoretical guidance for the development of SPI applications in starchy foods.
Knee osteoarthritis is increasingly understood as a whole-joint disorder involving not only articular cartilage but also subchondral bone, synovium, menisci, capsule, ligaments, periarticular entheses, and neuromuscular control. In patients with pre-existing degenerative osteoarthritis whose symptoms worsen after an injury-related episode, treatment strategies focused only on the intra-articular cartilage environment may not adequately address coexisting ligamentous or capsular pain generators. Microfragmented adipose tissue has been explored as an autologous orthobiologic option for symptomatic knee osteoarthritis, while dextrose prolotherapy has been used for chronic musculoskeletal pain and ligamentous or capsular pain generators. We report the case of a 63-year-old woman with symptomatic right knee osteoarthritis who presented with a 12-month history of right knee pain beginning in May 2023, which worsened after a walking-related injury episode. She had osteoporosis, dyslipidemia, gastroesophageal reflux disease, a history of breast cancer surgery, and previous contralateral unicompartmental knee arthroplasty. Baseline radiographs demonstrated Kellgren-Lawrence grade III right knee osteoarthritis. Because she wished to delay arthroplasty due to previous postoperative pain and prolonged rehabilitation after contralateral knee surgery, she underwent intra-articular injection of 10 mL of autologous microfragmented adipose tissue processed by Adinizer (BSL Co. Ltd., Busan, KOR). Activities of daily living were resumed immediately as tolerated. Rehabilitation progressed from hip abductor and adductor isometric exercises to proprioceptive neuromuscular facilitation and band-resistance exercises. Nonsteroidal anti-inflammatory drugs were discontinued during follow-up. At three and six months, adjunctive prolotherapy was performed to clinically selected ligamentous and capsular targets, including the anterior cruciate ligament, posterior cruciate ligament, medial collateral ligament, lateral collateral ligament, and coronary ligament regions. Dextrose prolotherapy was not performed as a general non-targeted intra-articular osteoarthritis injection protocol. At the latest clinical follow-up, the visual analog scale (VAS) pain score improved from 8 to 2. Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) subscores improved from 12 to 4 for pain, 6 to 1 for stiffness, and 38 to 11 for physical function. The total WOMAC score improved from 56 to 16. No donor-site pain, swelling, infection, or clinically significant adverse event was observed. Radiographs obtained in March 2026, approximately 22 months after treatment, showed persistent osteoarthritic changes without obvious radiographic progression. This report should not be interpreted as evidence that this combined intervention is effective for Kellgren-Lawrence grade III knee osteoarthritis in general or as support for a standardized treatment protocol. Rather, it describes a highly selected, arthroplasty-averse patient in whom a staged, individualized orthobiologic approach supplemented by clinically guided periarticular and capsuloligamentous prolotherapy was associated with sustained symptomatic improvement.
Although numerous studies have investigated the relationship between soy products and metabolic dysfunction-associated steatotic liver disease (MASLD), the findings have been highly inconsistent. A fundamental reason for this is that prior research has predominantly treated "soy products" as a single, homogeneous exposure variable, overlooking substantial heterogeneity arising from differences in processing methods, consumption purposes, and regional dietary patterns. This study seeks to address this methodological limitation by developing a fine-grained classification framework, which for the first time enables a systematic investigation into the potentially heterogeneous associations between distinct categories of soy products and MASLD in the U.S. population: an epidemiological context marked by low overall soy intake and a predominance of processed soy foods. Using National Health and Nutrition Examination Survey data, this study developed a classification system of soy products based on processing characteristics and consumption purposes. The core analytical approach employed was weighted multivariable logistic regression, which was complemented by subgroup and mediation analyses to comprehensively investigate intercategory differences in these associations. Sensitivity analyses were additionally performed to verify the robustness of the study findings. In a nationally representative U.S. population, different categories of soy products showed heterogeneous associations with MASLD. Future studies need to apply fine-grained classifications based on processing methods and consumption purposes, and explicitly account for population heterogeneity across demographic and lifestyle characteristics. After full adjustment for confounders, only traditional fermented soy products and soy-based functional snacks had significant inverse associations with MASLD, while no consistent links were found for other categories (traditional non-fermented soy products, soy-based meat alternatives, soy protein supplements, foods with soy additives). Mediation analyses additionally revealed that these categories were inversely associated with the outcome, and differed in their mediation patterns; Subgroup analyses showed the strength of these associations differed across population subgroups.
This study examined the effects of soy sauce-based marinades containing fruit extracts (pineapple, apple) and sugar on the physicochemical, amino acid, flavor, and sensory characteristics of pork bulgogi. Five marinades (sugar only, pineapple, apple, pineapple+sugar, apple+sugar (App+Sug)) were compared. Pineapple exhibited high sweetness, acidity, and protease activity, consequently enhancing essential amino acids but causing undesirable mushy texture due to excessive proteolysis. Meanwhile, apple enriched umami-related amino acids (Glu, Gln) and provided balanced organic acid and sugar profiles without structural degradation. HPLC confirmed pineapple was rich in sucrose and citric acid, while apple contained more fructose and malic acid. Fruit-containing marinades increased esters, alcohols, and Maillard compounds, while reducing lipid oxidation aldehydes, thereby contributing to improved aroma and oxidative stability. Sensory evaluation revealed App+Sug marinade achieved the highest scores in flavor, tenderness, chewiness, and overall preference, thus indicating synergistic effects of fruit acids and sugars. Conversely, pineapple-based marinades, despite strong tenderizing potential, were less palatable. Overall, App+Sug marinade provided the best balance of flavor, tenderness, and consumer acceptability, while pineapple requires controlled application to prevent excessive softening.
Microcarriers are essential in large-scale cell expansion for applications such as cultivated meat but are typically composed of non-edible materials, requiring additional cell retrieval steps. The ability to incorporate microcarriers into a final product would reduce cost and potentially add nutritional value. Additionally, substrate biophysical properties influence muscle cell adhesion and proliferation. We developed edible, functionalized soy microcarriers by sulfonating soy protein isolate (sSPI). Sulfonation introduced sulfonate groups in a controllable manner, enhancing sSPI conductivity and water uptake. Myoblasts adhered to soy protein gels in serum-free conditions, and cell adhesion on sulfonated and non-sulfonated soy substrates was mediated by integrin β1. Additionally, we interrogated the ability of sulfonated soy protein to mimic growth factor binding characteristic of sulfated glycosaminoglycans in the extracellular matrix. Sulfonated soy microcarriers adsorbed 17-fold more basic fibroblast growth factor (bFGF) than non-sulfonated counterparts after 24 h. Sulfonated soy microcarriers accelerated proliferation of primary bovine satellite cells at early timepoints compared to cells on Cytodex 3 microcarriers and supported cell expansion over 5 days, similar to unmodified soy protein microcarriers. Collectively, this study demonstrates that sulfonation induces physiochemical changes in soy protein, generating a functionalized substrate that can be used to fabricate microcarriers for satellite cell expansion and improved growth factor retention.
Koji production is a critical process that determines the flavor and quality of the final soy sauce product. However, the complex mechanisms underlying microbial metabolism and the evolution of the physicochemical environment still require further analysis. This study focuses on three parallel koji rooms in an industrialized koji fermentation process. This work tracked the dynamics of physicochemical indices, volatile flavor compounds, and microbial communities over a full 40 h cycle. Data integration and correlation analysis elucidated the close linkage between the microbial community, the fermentation environment, and flavor formation. Koji moisture declined gradually, with faster losses at later fermentation stages. This physiological dehydration arose from microbial metabolic heat, forced aeration and structural loosening of koji, not simple physical evaporation. System pH displayed a typical U-shaped trend across fermentation. Values dropped early, most likely driven by accumulating organic acids, before rising from mid to late fermentation. This pH rebound was tentatively attributed to ammonia release from proteolytic breakdown, which may neutralize acidic compounds. These observations cast doubt on the conventional assumption that organic acid levels may be reliably estimated solely from pH measurements. Physicochemical analysis showed continuous accumulation of amino acid nitrogen (0.6-0.9 g/100 g) and total acidity throughout fermentation. By contrast, reducing sugar concentrations differed across individual koji rooms, presumably owing to divergent microbial adaptation in early fermentation. A total of 77 common compounds were identified, among which 13 key odor-active compounds with OAV ≥ 1, such as 4-vinylguaiacol and 3-methylbutyraldehyde, constitute the characteristic flavor profile of soy sauce starter culture. High-throughput sequencing uncovered a distinct ecological pattern: eukaryotic communities, dominated by Aspergillus oryzae, converged under controlled regulation. While prokaryotic communities differentiated dynamically, driven by spatial heterogeneity in the semi-open fermentation environment. Spearman correlation analysis further indicated potential functional partitioning: high-abundance taxa (e.g., Aspergillus oryzae, Weissella) were predominantly associated with macromolecular substrate degradation, whereas rare low-abundance taxa (e.g., Alternaria) displayed significant correlations with the biosynthesis of key characteristic flavor compounds. This study clarifies the synergistic regulatory mechanisms linking physicochemical conditions, microbial metabolism, and flavor precursor formation during industrial koji production. The findings establish a scientific foundation for optimizing process parameters and achieving standardized quality control in soy sauce manufacturing.
Background/Objectives: Given the rising prevalence of overweight and obesity in pediatric populations, identifying effective nutritional interventions for metabolic management is crucial. Beyond their nutritional value, soy and lupin proteins are recognized for their bioactive properties. We formulated two protein-enriched functional beverages and evaluated their impact on the metabolic profile and gut microbiota of adolescent boys with overweight or obesity. Methods: A randomized, double-blind clinical trial was conducted with 30 Mexican male adolescents (12-16 years old). Participants were randomly assigned to consume a functional beverage providing a daily 10 g portion of either soy or lupin protein for 5 weeks. Results: Following the intervention, both groups exhibited significantly attenuated fasting glucose (soy: 93.1 vs. 99.5 mg/dL; lupin: 92.3 vs. 97.9 mg/dL) and C-peptide levels. Consequently, insulin sensitivity, assessed via the HOMA2 index, improved significantly in both cohorts. The soy protein group showed a marked reduction in total cholesterol (-10.4%) and triglycerides (-17.1%). Furthermore, serum levels of plasminogen activator inhibitor-1 (PAI-1) and visfatin were decreased after both interventions. A post-treatment reduction in glucose-dependent insulinotropic polypeptide (GIP) was specifically observed in the lupin group. Regarding the gut microbiota, both protein-based beverage interventions correlated with enhanced 16S rDNA diversity and increased the abundance of the Bacillota phylum and butyryl-CoA transferase-positive bacteria. Conclusions: Our data suggests that the daily consumption of soy or lupin protein-based beverages could exert beneficial metabolic and endocrine effects in adolescent boys with overweight and obesity, potentially mediated by the modulation of the gut microbiome.
Under the Food Safety Modernization Act, preventive controls must be validated. Process validation is often conducted under worst-case conditions, which requires the adoption of the most conservative inoculation strategies. While inoculation of single-ingredient foods has been widely studied, the impact of inoculation source within a multi-ingredient food matrix remains unclear. This study evaluated the thermal inactivation kinetics of Enterococcus faecium NRRL B-2354 in a model low-moisture cookie dough with a water activity of 0.25 when contamination was introduced through one of four ingredients (peanut butter, soy protein powder, wheat flour, or milk powder) prior to formulation. Isothermal inactivation was conducted at 95 °C, and a log-linear model was used to estimate D-values. The inoculation source significantly influenced thermal resistance (p < 0.05). D95 °C values ranged from 3.14 min (milk powder-inoculated cookie dough) to 6.30 min (protein powder-inoculated cookie dough). Notably, the relative order of thermal resistance of E. faecium in the cookie dough differed from that reported for the individual ingredients, indicating that ingredient-level resistance does not directly translate to the behavior observed in a multi-ingredient matrix. Cookie dough prepared with all four inoculated ingredients exhibited an intermediate D-value (4.43 min) when pre-equilibrated ingredients were combined. These findings demonstrate that contamination source influences observed thermal resistance in complex low-moisture foods and should be carefully considered when designing validation studies and identifying worst-case scenarios for process validation.
Stir-frying is an important process for terminating fermentation and improving the flavor of sour shrimp paste. This study investigated the flavor characteristics, volatile profiles, and post-storage microbial community of stir-fried sour shrimp paste. Sensory evaluation demonstrated that it exhibits a well-balanced flavor profile, characterized by fruity, soy sauce, spicy, and salty notes. Based on HS-SPME-GC-MS analysis, a total of 68 volatile compounds were identified, of which 26 made notable contributions to the aroma. Among them, esters were the most diverse group, with ethyl butyrate, ethyl acetate, and ethyl 2-methylbutyrate serving as the main contributors to the fruity aroma. Acids such as butanoic acid, acetic acid, and 2-methylbutanoic acid far exceeded their thresholds, linking to sour and spicy notes. Microbial community analysis revealed that low-abundance fermentative bacteria, such as Vagococcus and Levilactobacillus, remained detectable after storage, whereas Pseudomonas and Acinetobacter were identified as the most probable spoilage organisms. These findings provide a systematic understanding of the unique flavor of stir-fried sour shrimp paste and its potential microbial risks during storage, providing a basis for the application of stir-frying technology.
Reducing red and processed meat (RPM) is not nutritionally neutral: health outcomes depend on replacement foods, yet little is known about substitution pathways or who is most at risk of unfavourable substitution. This cross-sectional online survey examined intended substitutions and their psychological, sociodemographic, and socioeconomic correlates among 1,554 UK adults aged 25-65 years. Participants rated how likely they would be to increase consumption across food categories if they reduced RPM. Responses were grouped a priori into nutritionally favourable (e.g. legumes, vegetables, wholegrains, nuts/seeds, soy-based foods) and unfavourable (e.g. refined grains, sweets/desserts, savoury snacks, fried potato products) replacement indices. Multiple regression models tested predictors of each index. Favourable and unfavourable intentions were weakly correlated, suggesting largely independent pathways with distinct correlates. Unfavourable intentions were higher among younger participants, those with lower education and subjective socioeconomic status, and those reporting higher processed meat consumption (R² = 0.10). Favourable intentions were higher among participants with higher education and greater consideration of future consequences (CFC-Future), and lower among those with more positive affective and cognitive evaluations of RPM (R² = 0.36). These cross-sectional, intention-based findings suggest that RPM-reduction strategies may benefit from pairing reduction messages with concrete substitution guidance, particularly for these higher-risk groups.  .
Protein-flavor interactions strongly influence the sensory quality of plant-based foods. However, rapid methods for comparing binding behavior under controlled dynamic conditions remain limited. In this study, an inverse liquid chromatography (ILC) method was developed to investigate interactions between six aldehydes (pentanal to decanal) and soy protein isolate (SPI). An SPI-based stationary phase was prepared by physically mixing SPI with diol-functionalized silica to provide mechanical bed stability. Flavor retention provided insights into binding percentages, thermodynamic parameters, and adsorption mechanisms. Binding increased with aldehyde chain length, reaching up to 96%. The ΔG for pentanal to octanal ranged from -17.0 to -26.0 kJ·mol-1, indicating spontaneous and chain-length-dependent interactions. Thermodynamic analysis revealed a shift from enthalpy-driven binding for short-chain aldehydes to entropy-driven binding for longer chains, highlighting the contribution of hydrophobic effects. Adsorption followed a Henry type isotherm. ILC provides a rapid and complementary approach for probing protein-flavor adsorption behavior in plant-based protein systems.
The presence of residual oil bodies (OB) in soy protein isolate (SPI) strongly affects its flavor and functional properties. This study aimed to reduce OB content through pH adjustment (3.5, 6.8, 8.5, and 10.0), followed by centrifugation, and to evaluate changes in physicochemical properties, flavor, and functionality. Samples were stored under different temperatures to assess flavor stability. Flavor characteristics were analyzed using gas chromatography-mass spectrometry (GC-MS) and sensory evaluation, while functional properties included solubility, emulsification, foaming, and gelation. Results showed a significant reduction in OB, with pH 6.8 being the most effective. This decreased fat and protein co-oxidation by 29.2% and 46.2%, respectively, and reduced off-flavor intensity by 12.1% during storage, while maintained or partially improving functional properties. Overall, pH-regulated residual oil bodies reduction (OBR) effectively enhances SPI flavor quality and functionality.
The growing aging population is a primary driver of chronic, long-term health conditions. The rising prevalence of cognitive decline in older populations is a pressing public health issue due to its impact on health and social care and its emotional toll on family members. A lesser-known condition is sarcopenia-the age-related debilitating loss of skeletal muscle mass and function which leads to weakness and loss of mobility, quality of life and social independence. Neither health condition has a clear pharmacological treatment pathway. Diet and nutrition have therefore received the most attention for disease prevention. This review evaluates the research on the association between sarcopenia and cognitive decline and how both conditions may be linked to protein intake. While findings can be inconclusive or contradictory, a higher consumption of protein may protect against declines in physical and cognitive health, either acting separately or synergistically with exercise. The evidence supports the recommendation for a daily intake of protein higher than the current guideline of 0.8 g/kg/d for older people. Evidence suggests that healthy dietary patterns such as the Mediterranean diet appear to positively influence cognitive health in older people. Furthermore, the impact of specific high-protein foods, including egg, soy and dairy foods, on cognitive health has been reviewed, again with a suggestion that their consumption may mitigate against cognitive decline. Functional foods aimed at the aging population who wish to increase their protein intake and avert or delay the onset of these health conditions could play an important role in preventive nutrition, especially if they are formulated around the protein-rich foods which appear to positively impact cognitive health.