Radiotherapy is the most effective method to eliminate several types of cancer; however, radiation-induced intestinal damage, such as epithelial cell apoptosis, remains a perennial problem. The study revealed that the feces of mice surviving exposure to 7.5 Gy ionizing radiation (IR) originally harbored higher levels of Lacticaseibacillus casei, Lactobacillus salivarius (LS), and Limosilactobacillus reuteri (LR) than those in the commensal bacteria of dead mice. While mice pre-inoculated with LS and LR for 8 weeks showed protective efficacy against 7.5 Gy IR, mice pretreated with LR-Secreted Components (LR-SCs) for 7 days demonstrated lesser epithelial damage and susceptibility to high IR doses than those of LS-SC treated mice. LR-SC treatment also regulated the increased levels of IR-induced cellular reactive oxygen species levels in intestinal epithelial cells. In summary, LR-SCs are potential prophylactic agents to alleviate the side effects of radiotherapy in patients with cancer.

Despite the numerous health benefits and high digestibility of hemp seed protein isolate (HPI), its low solubility at neutral pH limits its utilization in the food industry. Therefore, we subjected insoluble HPI and soluble mung bean protein isolate (MBPI) to pH co-shifting under extremely alkaline conditions to form an alloyed protein complex (A-HM). At a mass ratio of HPI:MBPI of 50:50, A-HM exhibited the highest solubility (95.30 ± 0.99 %), and also had high resistance to heat treatment. Native PAGE demonstrated the formation of alloyed protein complexes, and particle size analysis revealed that A-HM exhibited small particle sizes and dispersion in water without aggregation of HPI. Owing to their small size, numerous hydrophobic residues and aromatic ring of HPI were exposed on the surface. Hydrophobic interactions predominantly governed the binding force involved in the formation of A-HM. Our findings may enhance HPI applications in the food industry, particularly in plant-based beverages.

BACKGROUND:Advances in medical science improved cancer treatment outcomes, and radiotherapy became a common modality used by 50% of cancer patients. However, radiotherapy induces gastrointestinal distress, and it can severely impair patients' quality of life. During irradiation, the gut microbiome is critical in maintaining intestinal health and influences the body's response. This study examines the alterations in the gut microbiome and serum metabolites of prostate cancer patients undergoing radiotherapy. We investigate the potential radioprotective effects of Alistipes (A.) onderdonkii. METHODS:Ten patients with prostate cancer receiving radiotherapy were included in this study. Fecal and serum samples were collected, and diarrhea symptoms were monitored along with each radiotherapy section. RESULTS:After radiotherapy, nine microbiomes and 129 serum metabolites displayed significant changes associated with irradiation-induced gastrointestinal toxicity. Dehydroascorbic acid and A. onderdonkii found a correlation in the analysis between metabolites and the microbiome. Administration of A. onderdonkii significantly improved survival and reduced intestinal damage in mice after radiation exposure, suggesting A. onderdonkii as a protective agent in radiotherapy. CONCLUSIONS:This result highlights A. onderdonkii as a potential microbial candidate for mitigating irradiation-induced damage in the gastrointestinal tract. It appears to alleviate oxidative stress and support mucosal integrity, thereby promoting resistance to radiation-induced injury. IMPACT:This finding establishes the foundation for developing microbiome-based therapeutics for the gut health of cancer patients undergoing radiotherapy.

In this study, alkaline pH-shifting modified the globular structure of mung bean protein isolate (MBPI) to form flexible and stretched structures. In contrast, acidic pH-shifting increased the rigidity of MBPI. The increased flexibility (at the level of the secondary structure) and newly exposed intermolecular amino acid groups induced by alkaline pH-shifting improved the water holding capacity and gelation properties of proteins. Specifically, MBPI treated at pH 12 (MP12) showed the most flexible structure and highest water holding capacity and gel formation properties (least gelation concentration). The water-holding capacity of native MBPI increased from 1.56 g/g to 4.81 g/g, and its least gelation concentration decreased from 22 % to 15 % by pH-shifting at pH 12. Furthermore, MP12 formed stronger and more elastic heat-induced gels than native MBPI. We identified significant differences in the structural properties and water holding capacity, and gelation properties of acidic and alkaline pH-shifted MBPI and investigated the gelation properties of MP12 including rheological and morphological analyses. Our findings can facilitate the use of mung beans as a protein source in a wide range of food applications, including plant-based and processed meats.

The study evaluated the potential of using cold-pressed soybean meal as a raw material for producing soybean protein isolate.Two methods of protein extraction (acid and alkali extraction) were used to produce soybean proteins from soybean meal defatted by cold pressing (SDP) and by an organic solvent (SDS), and the physicochemical properties, including protein purity and yield, protein molecular profile, nutritional and techno-functional properties, were evaluated.Although the soybean protein isolates from SDP had a slightly lower purity than those from SDS, the yield was similar.The physicochemical properties of the soybean protein isolate from SDP revealed a higher oil-holding capacity and emulsifying stability than those of soybean protein isolate from SDS, but the other properties measured were the same level or lower.Nevertheless, soybean protein isolates from SDP have sufficient techno-functional properties comparable to soybean protein isolates from soybean meal defatted by an organic solvent.Therefore, cold-pressed soybean meal can be used as an eco-friendly protein source for soybean protein production.

The increase in meat consumption is linked to various issues such as environmental, animal welfare, and global food security, and research on alternative proteins to animal proteins such as plant-based alternatives, cultured meat, edible insects, and microbial proteins has increased significantly as a response to these issues. Although plant-based alternatives have advanced safety and marketability, they differ from conventional meat in taste, physical properties, and nutrition, and cultured meat has many challenges to be resolved in terms of production costs and technology. It is still difficult for alternative proteins to be a perfect substitute for conventional meat, but this can be overcome by improving protein sources, developing new protein sources, and developing processing processes. In addition, it is expected that the development of healthier alternatives to conventional meat through changes in nutritional composition will contribute to human health as well as an solution to global food security.

Cretaceous igneous rocks are concentrated in the northern Taebaeksan metallogenic region of South Korea, some of which are related to Fe skarns and/or hydrothermal vein Au-Ag deposits. However, detailed studies on the emplacement age and magma source of igneous rocks supplying this metallogenic area are lacking. In this study, we investigated the emplacement age, magma sources, and geochemical characteristics of seven Cretaceous igneous rocks around the ore deposit, comparing them with previous studies. Zircon U-Pb and mica K-Ar age dating indicated that two magmatism events occurred in the Early Cretaceous (similar to 113.7 +/- 0.2 to 104.7 +/- 0.5 Ma) and the Late Cretaceous (similar to 85.8 +/- 1.1 to 77.6 +/- 0.4 Ma). Negative eHf(t) values (-2.57 to -22.05 approx.) and the calculated TDMC$$ {T}_{\mathrm{DMC}} $$(2.55-1.33 Ga) suggested that the magma source of these igneous rocks was derived from the Proterozoic crust. Whole-rock geochemical data indicated that the northern Taebaeksan igneous rocks are mostly high-K calc-alkaline series, enriched in light rare-earth elements (LREEs) and large-ion lithophilic (LIL) elements but depleted in high-field-strength (HFS) elements. Although igneous rocks in the northern Taebaeksan metallogenic region have broadly similar magma source characteristics, they can be classified into two groups: one comprises Early Cretaceous intermediate rocks, some of which are related to Au-Ag mineralization, whereas the other includes Late Cretaceous intermediate to felsic rocks, related to Au-Ag or Fe mineralization.

Tetraselmis chuii, belonging to the class Prasinophyceae, are non-toxic microalgae with a fast growth rate and high nutritional value. Currently, the simulated gastrointestinal digestibility of T. chuii and the antioxidant activities of the peptides formed during digestion are unreported. In this study, we aimed to evaluate the antioxidant activity of T. chuii during simulated gastrointestinal digestion using INFOGEST 2.0 method. We also investigated the antioxidant bioactive peptides. In vitro digestion of T. chuii involved treatment with α-amylase, pepsin, and pancreatin during the oral, gastric, and intestinal phases, respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and degree of hydrolysis showed that the proteins of T. chuii were hydrolyzed into small peptides by digestive enzymes. The antioxidant activity of T. chuii increased during digestion, and the intestinal digesta had significantly higher values of 2.2-Diphenyl-1-picrylhydrazyl (DPPH) (increased 2.96-fold and 1.99-fold compared to the oral and gastric digesta, respectively), 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (increased 7.21-fold and 3.38-fold, respectively), ferric reducing antioxidant power (FRAP) (increased to 1.73-fold and 2.17-fold, respectively), and total polyphenol content (TPC) (increased to 4.61-fold and 3.26-fold, respectively). Intestinal digesta were fractionated into <5 kDa (F1), 5–10 (F2), 10–30 (F3), and >30 kDa (F4) fractions by ultrafiltration and evaluated for antioxidant activity. In the fractions, F2 indicated significantly higher antioxidant activity in the DPPH (1.24 ± 0.05 mg trolox equivalent (TE)/g sample) and FRAP (3.66 ± 0.12 mg TE/g sample) assays, while F1 did in the ABTS (47.85 ± 2.54 mg TE/g sample) and TPC (9.85 ± 0.23 mg gallic acid equivalent/g sample) assays. These results suggest that T. chuii and its digestive enzyme products can be successfully used in functional foods as potential antioxidant agents.

As people become more aware of the health benefits of foods and their nutritional benefits for preventing diseases and promoting health, the demand for functional foods rich in proteins, fiber, and bioactives like capsaicin (CAP) is constantly rising. This study hypothesized that the electrostatic complexes developed by cricket protein isolate (CPI) and alginate (AL) could be utilized to encapsulate CAP, making it more water-soluble and protecting it at acidic pHs. Quantitative analysis revealed that CAP was efficiently encapsulated into the CPI-AL complexes with a maximum encapsulation efficiency of 91%, improving its aqueous solubility 45-fold. In vitro release tests showed that CAP was retained at acidic pHs (3.0 and 5.0) in CPI-AL complexes but released steadily at neutral pH (7.4), which will protect CAP in the stomach while enabling its release in the small intestine. Moreover, the antioxidant activity of CAP-CPI-AL complexes was superior to that of their individual bare equivalents. The complexes also demonstrated enhanced emulsifying capabilities and stability at acidic pHs (2.0-5.0) as the CPI fraction in the complexes increased. Our findings thus contribute to the growing body of knowledge that validates protein-polysaccharide complexation as a promising strategy for developing edible delivery systems.

The purpose of this study was to investigate the improvement in techno-functional properties of mung bean protein isolate (MBPI) treated with microbial transglutaminase (MTG), including water- and oil-holding capacity, gelling properties, and emulsifying capacity. MBPI dispersions were incubated with MTG (5 U/g of protein substrate) at 45 °C with constant stirring for 4 h (MTM4) or 8 h (MTM8). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that MTG treatment for different durations increased the amount of high-molecular-weight proteins in MBPI, and most of the cross-linking by MTG was terminated at 8 h. Improved water-holding capacity, gelling properties, emulsifying capacity, and stability were observed after MTG treatment, and decreased protein solubility and surface hydrophobicity were observed. Furthermore, the texture of the heat-induced gels made from MTG-treated MBPI was evaluated using a texture analyzer. MTG treatment increased the hardness, gumminess, chewiness, and adhesiveness of the heat-induced gels. Field-emission scanning electron microscopy demonstrated the enhanced hardness of the gels. This research reveals that MTG-catalyzed cross-linking may adjust the techno-functional properties of MBPI, allowing it to be used as a soy protein alternative in food products, such as plant-based and processed meats.

Coastal cliffs undergo erosion and weathering more rapidly under the influence of strong waves and sea winds, leading to stability and environmental conservation issues. Ground-based hyperspectral imaging is useful for the identification and geological interpretation of minerals or rocks in vertical outcrops that are difficult to confirm from an aerial view or through in situ investigation for safety reasons. High spatial and spectral resolutions of visible–near infrared (VNIR) sensors can be advantageous for detecting weathering in cliffs made of volcanic rocks; however, their potential is not well known. In this study, two classification techniques, mixture-tuned matched filtering (MTMF) and support vector machine (SVM), were applied to VNIR hyperspectral data of the cliff face of a volcanic island in Dokdo, South Korea, and the classification results were compared. Results show that SVM is superior to MTMF for the classification of volcanic rocks and weathering minerals. The distinction between volcanic rocks with similar compositions and textures deteriorated using both methods. The shading of the surface owing due to unevenness and stratification also affected the accuracy of classification. This study shows that ground-based VNIR hyperspectral image analysis is a powerful and an effective approach to predict possible geomorphological changes and safety on volcanic islands, as it can explore the weathering of sea cliffs and highlight potentially vulnerable locations.

The Sangdong deposit is a giant W-Mo skarn deposit located in the southern Taebaeksan Basin, South Korea. It consists of stratabound orebodies hosted by intercalated limestones of the Myobong Formation and massive limestones of the Pungchon Formation, part of the Cambrian-Ordovician Joseon Supergroup. The Cretaceous Sangdong granite is associated with the W-Mo mineralization. This highly evolved calc-alkaline S-type granite intruded the Precambrian basement and is currently concealed similar to 1 km below the surface. F-rich ore-forming fluids exsolved from the Sangdong granite and infiltrated the intercalated limestone of the Myobong Formation via a NE-SW-striking fault system within the Taebaeksan Basin, where the magmatic and meteoritic fluids caused multiple stages of skarn formation, ranging from the early prograde skarns to the final vein stages. Regarding the spatial distribution of the Sangdong deposit, a prograde skarn appears in the outer part of the orebody while a retrograde skarn is observed in the central part of the orebody. This spatial distribution of the multiple-stage skarn is produced by the effect of multiple hydrothermal injections in the Sangdong deposit. Slates of the Myobong Formation prevented the escape of ore-forming fluids toward the surface, and channelized the fluid flow within the intercalated limestone layers. The skarns comprise prograde skarn stages I and II, retrograde skarn stages I and II, and vein stages. Prograde stage I is represented by wollastonite-garnet-clinopyroxene zones with the lowest scheelite contents at the margins of the orebody. The pyroxene-garnet assemblage of prograde stage II replaces the wollastonite-garnet-clinopyroxene assemblage. An amphibole-biotite assemblage (retrograde stage I) replaces the pyroxene-garnet assemblage, and is replaced by a quartz-mica assemblage (retrograde stage II) in the center of the orebody. The vein stage is represented by scheelite and/or wolframite-bearing quartz veins (W vein) and molybdenite-bearing quartz veins (Mo vein) that crosscut the earlier skarns. The final vein stage is also subdivided into two stages: early scheelite-wolframite quartz veins and late molybdenite-quartz veins, with both the vein stages crosscutting the prograde and retrograde skarns. The scheelite contents are the lowest in the marginal wollastonite-garnet-pyroxene zone and the highest in the central retrograde quartz-mica zone and veins. The mineral assemblages and clinopyroxene and garnet compositions within the prograde skarns indicate the mineralizing environment evolved from oxidizing to partly reducing conditions during prograde stage I. The carbon and oxygen isotope compositions indicate the prograde stage skarn mineralization occurred at about 400 degrees C, within an open system with a fluid X-CO2 of 0.1. The growth of fluorite and muscovite during retrograde stage II and that of wolframite during the vein stage, as well as the negative Eu anomalies recorded by the skarns, reflect an ore-forming fluid with high F contents, which enhanced the capacity of hydrothermal fluids to transport and deposit ore metals during skarn formation and greisenization at the Sangdong deposit.

The Dongnam Fe-Mo skarn deposit is located at the northern part of the Taebaeksan Basin, an important mineralized province in South Korea. The age of Fe-Mo mineralization is Late Cretaceous (79.1–75.9 Ma), and the orebodies are distributed along the contact between age-unknown igneous complex (quartz monzodiorite, granodiorite, and granite) and Pungchon Formation (limestone). Previous study suggested that the Dongnam Fe-Mo skarn deposit was mainly formed by the hydrothermal replacement of quartz monzodiorite. However, Fe-Mo mineralization and skarn are also commonly observed along the contact between granite and limestone, and the hydrothermal replacement of quartz monzodiorite began at the contact with granite. In this study, we conducted whole-rock geochemistry and zircon U-Pb-Hf isotope analyses to examine the characteristics of the ore-associated igneous rocks from the Dongnam deposit. Whole-rock chemistry and zircon Hf isotopes indicate that the granite was formed from crust-derived magma in a volcanic arc setting and exhibits geochemical characteristics (highly fractionated, oxidized, peraluminous, and high-K calc-alkaline etc.) similar to those from the Shinyemi and Wondong magnetite-associated igneous rocks in the Taebaeksan Basin. According to the zircon U-Pb age dating, quartz monzodiorite and granodiorite were emplaced in the Early Cretaceous (113.7–109.4 Ma) and granite was emplaced in the Late Cretaceous (80.3 Ma). Combined with geological observations, the geochemical and zircon U-Pb-Hf isotope data of the igneous rocks suggest that the Dongnam skarn Fe-Mo deposit was formed in association with Late Cretaceous granite derived from highly fractionated and oxidized magma, which is consistent with the mineralization age estimated by previous K-Ar and Re-Os dating.

Rice bran is rich in proteins with high nutritional values. However, current protein extraction methods from rice bran are greatly limited by their low yield. Therefore, in this study, we aimed to develop a feasible method to extract rice bran protein (RBP) of high purity and quality. We prepared RBP using low-heat-treated defatted rice bran (LDRB) and analyzed its functional properties. The protein solubility of LDRB increased from 25.4% to 56% upon increasing the pH level and was more than double that of heat-stabilized defatted rice bran. RBP prepared from LDRB had good functional properties, comparable to those of soy proteins. The emulsifying capacities of RBP were 424 ± 14 mL/g at pH 4 and 530 ± 21 mL/g at pH 7.0. Under acidic conditions, RBP showed a better emulsifying capacity than soy proteins (262 ± 1 mL/g at pH 4). RPB showed water-binding and oil-absorption capacities of 270 ± 35 g/100 g and 268 ± 30 g/100 g, respectively. Moreover, RBP showed better foaming capacity (610% vs. 590%) and foam stability (83% vs. 4%) than soy proteins; however, it lacked gelling properties. This study demonstrated that RBP is a potential new protein source in the food industry.

Lab-grown bovine meat analogues are emerging alternatives to animal sacrifices for cultured meat production. The most challenging aspect of the production process is the rapid proliferation of cells and establishment of the desired 3D structure for mass production. In this study, we developed a direct ink writing-based 3D-bioprinted meat culture platform composed of 6% (w/v) alginate and 4% (w/v) gelatin (Alg/Gel)-based hydrogel scaffolds supplemented with naturally derived protein hydrolysates (PHs; 10%) from highly nutritive plants (soybean, pigeon pea, and wheat), and some selected edible insects (beetles, crickets, and mealworms) on in vitro proliferation of bovine myosatellite cells (bMSCs) extracted from fresh meat samples. The developed bioink exhibited excellent shear-thinning behavior (n < 1) and mechanical stability during 3D bioprinting. Commercial proteases (Alcalase, Neutrase, and Flavourzyme) were used for protein hydrolysis. The resulting hydrolysates exhibited lower-molecular-weight bands (12-50 kDa) than those of crude isolates (55-160 kDa), as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The degree of hydrolysis was higher in the presence of Alcalase for both plant (34%) and insect (62%) PHs than other enzymes. The 3D-printed hydrogel scaffolds displayed excellent bioactivity and stability after 7 days of incubation. The developed prototype structure (pepperoni meat, 20 × 20 × 5 mm) provided a highly stable, nutritious, and mechanically strong structure that supported the rapid proliferation of myoblasts in a low-serum environment during the entire culture period. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay enhanced the free radical reduction of Alcalase- and Neutrase-treated PHs. Furthermore, the bioprinted bMSCs displayed early myogenesis (desmin and Pax7) in the presence of PHs, suggesting its role in bMSC differentiation. In conclusion, we developed a 3D bioprinted and bioactive meat culture platform using Alg/Gel/PHs as a printable and edible component for the mass production of cultured meat.

The associative phase behavior of cricket protein isolate (CPI) and sodium alginate (AL) in aqueous solutions was explored using turbidimetry, methylene blue spectroscopy, zeta potentiometry, dynamic light scattering, and confocal microscopy as a function of pH, biopolymer ratio, total biopolymer concentration (CT), and ionic strength. When both biopolymers had net-negative charges, soluble complexes formed between pH 6.0 and 8.0, however when both biopolymers had opposing net charges, insoluble complexes formed as complex coacervates below pH 5.5, defined as pHφ1, followed by precipitates below another critical pH 3.0 (pHp). Increasing the CPI:AL weight ratio or CT facilitated complex formation, and the addition of salts (NaCl/KCl) had a salt-enhancement and salt-reduction impact at low and high salt concentrations, respectively. Ionic interactions between oppositely charged CPI and AL were mainly responsible for the formation of their insoluble complexes, while hydrogen bonding and hydrophobic interactions also played significant roles.

Brassicaceae (Cruciferae) vegetable by-products (BVBs) from the food industry account for 20∼50% of the initial weight of Brassicaceae vegetables.BVBs contain bioactive substances such as polyphenols and glucosinolates, with high antioxidant activities.The aim of this study was to evaluate the nutritional and antioxidant properties of BVB.Antioxidant properties were assessed using the total polyphenol contents (TPCs), and 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays.Mineral contents were also measured.The ethanolic extract of broccoli by-products had the highest antioxidant capacity as determined by TPC (88.78±1.89mg GAE/100 g), DPPH radical scavenging activity (91.52±1.59mg TE/100 g), and FRAP (70.70±2.30mg TE/100 g) results.However, the water extract of Chinese cabbage by-products had the highest ABTS radical scavenging activity (63.77±0.75mg TE/100 g).This study demonstrates that extracts of cabbage, Chinese cabbage, and broccoli by-products could be used as new bioactive food materials.

Capsaicin (CAP) rich diets may help with a variety of human pathophysiological conditions; however, CAP administration is difficult due to its high pungency and limited water solubility. This study comprehensively explored the mechanism of CAP binding with ovalbumin (OVA) and casein (CAS) by multi-spectroscopic, thermodynamics, and molecular docking simulation at pH 7.4, as well as the prospect of employing these food proteins as CAP carriers. The findings demonstrated that CAP could interact with OVA/CAS and increase their fluorescence intensity, which was followed by specific protein conformational changes. According to the ITC data, the interaction between CAP and OVA/CAS proceeded spontaneously, with hydrogen bonding and hydrophobic interactions governing the binding process. The binding constant Ka for the CAP-OVA and CAP-CAS complexes was determined by ITC to be 1.07 +/- 0.21 x 10(5) M-1 and 2.22 +/- 0.14 x 10(5) M-1, respectively. Molecular docking analysis further indicated the existence of a high affinity CAP binding site on OVA and CAS, supporting the experimental findings. Moreover, the data demonstrated that CAP binding interactions with these proteins led to the formation of complexes with about 97% CAP encapsulation efficiency, contributing to a synergistic enhancement in their antioxidant activity. Therefore, this study implies that OVA and CAS have great potential for being utilized as edible delivery vehicles for lipophilic bioactive molecules such as CAP.