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Food & Function Linking the chemistry and physics of food with health and nutrition
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Volume 2 | Number 3–4 | April 2011 | Pages 145–214
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ISSN 2042-6496
COVER ARTICLE Pradeep Singh Negi et al. Expression of carotenoid biosynthetic pathway genes and changes in carotenoids during ripening in tomato (Lycopersicon esculentum)
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Linking the chemistry and physics of food with health and nutrition
Volume 2 | Number 3–4 | April 2011 | Pages 145–214
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ISSN 2042-6496
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COVER ARTICLE Jianshe Chen et al. Development of a simple model device for in vitro gastric digestion investigation
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IN THIS ISSUE
Downloaded on 10 May 2011 Published on 08 April 2011 on http://pubs.rsc.org | doi:10.1039/C1FO90007B
ISSN 2042-6496 CODEN FFOUAI 2(3–4) 145–214 (2011) Cover See Pradeep Singh Negi et al., pp. 168–173. Differential gene expression is responsible for lycopene accumulation in ripening tomatoes. Image reproduced by permission of Pradeep Singh Negi from Food Funct., 2011, 2, 168.
Inside cover See Jianshe Chen et al., pp. 174–182. An SEM image showing the hollowed surface microstructure of a peanut particle after gastric digestion inside a mouse’s stomach. Plant cells are clearly identifiable by the remaining cell walls. Image reproduced by permission of Jianshe Chen from Food Funct., 2011, 2, 174.
REVIEW 153 The potential role of milk-derived peptides in cardiovascular disease Martha Phelan and David Kerins In this review selected biological effects of milk peptides relating to cardiovascular disease are discussed with a view to providing essential information to researchers.
PAPERS 168 Expression of carotenoid biosynthetic pathway genes and changes in carotenoids during ripening in tomato (Lycopersicon esculentum) Kanakapura Krishnamurthy Namitha, Surya Narayana Archana and Pradeep Singh Negi* The lycopene accumulation in Indian tomato cultivar ‘Arka Ahuti’ coincided with the relative expression of the carotenoid biosynthesis pathway genes (shown here is geranylgeranyl pyrophosphate synthase) and the redness ‘a’ value.
This journal is ª The Royal Society of Chemistry 2011
Food Funct., 2011, 2, 147–152 | 147
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EDITORIAL STAFF Editor Sarah Ruthven Deputy editor Kathleen Too
Linking the chemistry and physics of food with health and nutrition www.rsc.org/foodfunction
Senior publishing editor Gisela Scott
Food & Function provides a dedicated venue for research relating to the chemical and physical properties of food components and their nutritional and health benefits in humans.
Development editor Anna Simpson Publishing editors Mary Badcock, David Barden, Emma Eley, David Parker, Helen Potter, Michael Townsend
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Food & Function
Publishing assistants Juliet Palmer, Rachel Blakeburn Publisher Emma Wilson For queries about submitted articles please contact Gisela Scott, Senior publishing editor, in the first instance. E-mail
[email protected] EDITORIAL BOARD Editor-in-Chief Professor Gary Williamson, University of Leeds, UK Associate Editors Cesar Fraga, University of Buenos Aires, Argentina & University of California, Davis, USA Steven Feng Chen, The University of Hong Kong, China
For pre-submission queries please contact Sarah Ruthven, Editor. E-mail
[email protected] Food & Function (print: ISSN 2042-6496; electronic: ISSN 2042-650X) is published 12 times a year by the Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge, UK CB4 0WF. All orders, with cheques made payable to the Royal Society of Chemistry, should be sent to RSC Distribution Services, c/o Portland Customer Services, Commerce Way, Colchester, Essex, UK CO2 8HP. Tel +44 (0)1206 226050; E-mail
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[email protected] Members Aedin Cassidy, University of East Anglia, UK Kevin Croft, University of Western Australia, Australia Eric Decker, University of Massachusetts, USA Alejandro Marangoni, University of Guelph, Canada
Reinhard Miller, Max Planck Institute of Colloids & Interfaces, Germany Paul Moughan, Riddet Institute, Massey University, New Zealand Johan Ubbink, The Mill, Food Concept & Physical Design, Switzerland Fons Voragen, Wageningen, The Netherlands
ADVISORY BOARD Hitoshi Ashida, Kobe University, Japan Junshi Chen, Chinese Centre of Disease Control & Prevention, China E. Allen Foegeding, North Carolina State University, USA Vincenzo Fogliano, University of Napoli Federico II, Italy Mike Gidley, University of Queensland, Australia Chi-Tang Ho, Rutgers University, USA Richard Hurrell, ETH Zurich, Switzerland Peter Lillford, University of York, UK Rui Hai Liu, Cornell University, USA
Julian McClements, University of Massachusetts, USA Clare Mills, Institute of Food Research, UK John A. Milner, National Cancer Institute, National Institutes of Health, USA Brent Murray, University of Leeds, UK Patricia Oteiza, University of California at Davis, USA Augustin Scalbert, INRA, France Helmut Sies, University of Dusseldorf, Germany
Leif Skibsted, University of Copenhagen, Denmark David Stuart, The Hershey Company, USA Arthur Tatham, University of Wales Institute, Cardiff, UK Junji Terao, University of Tokushima, Japan George van Aken, NIZO Food Research, The Netherlands Erik van der Linden, TI Food & Nutrition, The Netherlands Jose Vina, University of Valencia, Spain
INFORMATION FOR AUTHORS Full details on how to submit material for publication in Food & Function are given in the Instructions for Authors (available from http://www.rsc.org/authors). Submissions should be made via the journal’s homepage: http://www.rsc.org/foodfunction. Authors may reproduce/republish portions of their published contribution without seeking permission from the RSC, provided that any such republication is accompanied by an acknowledgement in the form: (Original Citation)–Reproduced by permission of The Royal Society of Chemistry. This journal is © The Royal Society of Chemistry 2011. Apart from fair dealing for the purposes of research or private study for non-commercial purposes, or criticism or review, as permitted under the Copyright, Designs and
Patents Act 1988 and the Copyright and Related Rights Regulation 2003, this publication may only be reproduced, stored or transmitted, in any form or by any means, with the prior permission in writing of the Publishers or in the case of reprographic reproduction in accordance with the terms of licences issued by the Copyright Licensing Agency in the UK. US copyright law is applicable to users in the USA. The Royal Society of Chemistry takes reasonable care in the preparation of this publication but does not accept liability for the consequences of any errors or omissions. ∞ The paper used in this publication meets the requirements of ANSI/NISO Z39.48–1992 (Permanence of Paper). Royal Society of Chemistry: Registered Charity No. 207890.
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PAPERS 174 Development of a simple model device for in vitro gastric digestion investigation Jianshe Chen,* Vishwajeet Gaikwad, Melvin Holmes, Brent Murray, Malcolm Povey, Ye Wang and Ying Zhang
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CLSM images of non-roasted and roasted peanut particles after in vitro gastric digestion.
183 Metabolic fate of orally administered enzymatically synthesized glycogen in rats Takashi Furuyashiki,* Hiroki Takata, Iwao Kojima, Takashi Kuriki, Itsuko Fukuda and Hitoshi Ashida Around 20% of enzymatically synthesized glycogen (ESG) was transferred to the cecum in the form of a polymer and assimilated into SCFAs by microbiota, and affected lipid metabolism in rats.
190 Antioxidant and antihepatotoxic effect of Spirulina laxissima against carbon tetrachloride induced hepatotoxicity in rats Gini C. Kuriakose* and Muraleedhara G. Kurup* This study suggests that ethanol extract of Spirulina laxissima can protect the liver against CCl4-induced oxidative damage in rats, and the hepatoprotective effect might be correlated with its antioxidant and radical-scavenging effects.
197 Habitual coffee and tea drinkers experienced increases in blood pressure after consuming low to moderate doses of caffeine; these increases were larger upright than in the supine posture Michael K. McMullen,* Julie M. Whitehouse, Gillian Shine and Anthony Towell Following the consumption of caffeine capsules habitual coffee and tea consumers experienced blood pressure increases which were larger when upright.
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PAPERS 204 Antiproliferative mechanisms of quercetin in rat activated hepatic stellate cells Li-chen Wu,* In-wei Lu, Chi-Fu Chung, Hsing-Yu Wu and Yi-Ting Liu
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Quercetin induces apoptosis of activated hepatic stellate cells through extrinsic pathway and attenuates their secretion of inflammatory mediators.
150 | Food Funct., 2011, 2, 147–152
This journal is ª The Royal Society of Chemistry 2011
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