{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101323"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147056854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101306"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147056858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101265"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147056890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101352"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147056899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101349"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147056903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101351"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147056904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101335"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147056915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101340
Honghong Qiu , Donglei Ma , Bin Dong , Zhong Liu , Chuiwen Qian
Taste receptor type 2 members (TAS2Rs), a family of G protein-coupled receptors, comprise a single polypeptide chain with seven transmembrane helices, three extracellular loops, and three intracellular loops. These receptors detect structurally diverse bitter compounds, playing a vital role in taste perception. Among them, TAS2R38 is a key bitter taste receptor that modulates bitter taste perception and dietary preferences. In this study, we focused on human TAS2R38, utilizing homology modeling based on squid rhodopsin (PDB ID: 3AYN) to predict its 3D structure. Potential antagonists were screened via molecular docking, with calcium imaging identifying Compound 58 as a promising candidate. Further docking analysis revealed that its amino group is critical for receptor binding. Our findings demonstrate that homology modeling combined with structure-based screening effectively identifies hTAS2R38 antagonists, offering insights for advancing bitterness-masking strategies.
{"title":"Identification of hTAS2R38 bitter taste receptor antagonists via homology modeling and molecular docking","authors":"Honghong Qiu , Donglei Ma , Bin Dong , Zhong Liu , Chuiwen Qian","doi":"10.1016/j.crfs.2026.101340","DOIUrl":"10.1016/j.crfs.2026.101340","url":null,"abstract":"<div><div>Taste receptor type 2 members (TAS2Rs), a family of G protein-coupled receptors, comprise a single polypeptide chain with seven transmembrane helices, three extracellular loops, and three intracellular loops. These receptors detect structurally diverse bitter compounds, playing a vital role in taste perception. Among them, TAS2R38 is a key bitter taste receptor that modulates bitter taste perception and dietary preferences. In this study, we focused on human TAS2R38, utilizing homology modeling based on squid rhodopsin (PDB ID: <span><span>3AYN</span><svg><path></path></svg></span>) to predict its 3D structure. Potential antagonists were screened via molecular docking, with calcium imaging identifying Compound 58 as a promising candidate. Further docking analysis revealed that its amino group is critical for receptor binding. Our findings demonstrate that homology modeling combined with structure-based screening effectively identifies hTAS2R38 antagonists, offering insights for advancing bitterness-masking strategies.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101340"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101311
Cristina Gómez-Marín , Natalia S. Fanelli , Beatriz Miralles , Hans H. Stein , Isidra Recio
In vitro methods for protein quality assessment have great potential, but to represent a real alternative, they need validation against in vivo data. In particular, there is a lack of data on plant protein sources, which are increasingly demanded as environmentally and ethically alternative to animal-based proteins. This study evaluated the digestibility and digestible indispensable amino acid score (DIAAS) of 17 plant-based substrates using an in vitro method based on an internationally harmonized protocol, and the results were compared with standardized ileal digestibility determined in pigs on the same substrates. Except for corn flakes, the in vitro protocol predicted the crude protein and amino acid digestibility, with absolute percent errors below 20 %. The effect of heat treatment on the rapeseed protein digestibility was also evidenced by the peptide profile of ileal contents, pointing to napin as the main contributor to the protein resistance. The presence of trypsin inhibitors in the sample could limit the use of in vitro methods; however, methodological adjustments such as the optimization of the substrate load can overcome this issue. These findings provide evidence of the applicability of in vitro digestion protocols for evaluating protein nutritional quality, advancing efforts to reduce the use of animals in nutrition science.
{"title":"In vitro protein digestibility of plant-based foods and ingredients vs standardized values in growing pigs","authors":"Cristina Gómez-Marín , Natalia S. Fanelli , Beatriz Miralles , Hans H. Stein , Isidra Recio","doi":"10.1016/j.crfs.2026.101311","DOIUrl":"10.1016/j.crfs.2026.101311","url":null,"abstract":"<div><div><em>In vitro</em> methods for protein quality assessment have great potential, but to represent a real alternative, they need validation against <em>in vivo</em> data. In particular, there is a lack of data on plant protein sources, which are increasingly demanded as environmentally and ethically alternative to animal-based proteins. This study evaluated the digestibility and digestible indispensable amino acid score (DIAAS) of 17 plant-based substrates using an <em>in vitro</em> method based on an internationally harmonized protocol, and the results were compared with standardized ileal digestibility determined in pigs on the same substrates. Except for corn flakes, the <em>in vitro</em> protocol predicted the crude protein and amino acid digestibility, with absolute percent errors below 20 %. The effect of heat treatment on the rapeseed protein digestibility was also evidenced by the peptide profile of ileal contents, pointing to napin as the main contributor to the protein resistance. The presence of trypsin inhibitors in the sample could limit the use of <em>in vitro</em> methods; however, methodological adjustments such as the optimization of the substrate load can overcome this issue. These findings provide evidence of the applicability of <em>in vitro</em> digestion protocols for evaluating protein nutritional quality, advancing efforts to reduce the use of animals in nutrition science.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101311"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101307
Xin Xiong , Ruifang Feng , Huijuan Zhang , Ning Ding , Shuai Zhuang , Yuqing Tan , Huawei Ma , Hui Hong , Yongkang Luo
Effective cold-chain control requires identifying early quality deterioration before overt spoilage, yet simple early indicators for chilled fish remain scarce. We evaluated whether free iron, measured by a routine assay, can predict early quality loss in refrigerated grass carp. Fillets were stored at 4 °C for 0, 24, 48 and 120 h under control and deferoxamine (DFO) chelation. Free iron, lipid and protein oxidation markers (TBARS, MDA, TCA-soluble peptides) and the myofibril fragmentation index (MFI) were quantified; proteomics and histology provided mechanistic context. Simple linear models showed that iron alone accounted for most variance in deterioration endpoints (all p < 0.0001): R2 = 0.9367 (TCA), 0.9237 (TBARS), 0.8834 (MDA) and 0.8494 (MFI). Calibrated slopes (ΔY per μg/g Fe) allow estimation of downstream damage from a single iron measurement; the TBARS cut-off of 0.10 mg MDA/mg meat was predicted at ∼38 μg/g iron, within the 24–48 h consumer window. DFO lowered iron (13 % at 120 h) and mitigated oxidative injury, supporting iron modulation as a control lever. Framing free iron as an early, single-parameter sentinel links mechanism to practice: routine iron monitoring with product-specific thresholds can trigger pre-emptive interventions (tighter temperature control, food-grade chelation/acidulation, antioxidant packaging) before overt spoilage, strengthening shelf-life management in chilled fish.
{"title":"Monitoring early micro-oxidation under refrigeration: iron and oxidative markers predict quality loss in grass carp","authors":"Xin Xiong , Ruifang Feng , Huijuan Zhang , Ning Ding , Shuai Zhuang , Yuqing Tan , Huawei Ma , Hui Hong , Yongkang Luo","doi":"10.1016/j.crfs.2026.101307","DOIUrl":"10.1016/j.crfs.2026.101307","url":null,"abstract":"<div><div>Effective cold-chain control requires identifying early quality deterioration before overt spoilage, yet simple early indicators for chilled fish remain scarce. We evaluated whether free iron, measured by a routine assay, can predict early quality loss in refrigerated grass carp. Fillets were stored at 4 °C for 0, 24, 48 and 120 h under control and deferoxamine (DFO) chelation. Free iron, lipid and protein oxidation markers (TBARS, MDA, TCA-soluble peptides) and the myofibril fragmentation index (MFI) were quantified; proteomics and histology provided mechanistic context. Simple linear models showed that iron alone accounted for most variance in deterioration endpoints (all <em>p</em> < 0.0001): R<sup>2</sup> = 0.9367 (TCA), 0.9237 (TBARS), 0.8834 (MDA) and 0.8494 (MFI). Calibrated slopes (ΔY per μg/g Fe) allow estimation of downstream damage from a single iron measurement; the TBARS cut-off of 0.10 mg MDA/mg meat was predicted at ∼38 μg/g iron, within the 24–48 h consumer window. DFO lowered iron (13 % at 120 h) and mitigated oxidative injury, supporting iron modulation as a control lever. Framing free iron as an early, single-parameter sentinel links mechanism to practice: routine iron monitoring with product-specific thresholds can trigger pre-emptive interventions (tighter temperature control, food-grade chelation/acidulation, antioxidant packaging) before overt spoilage, strengthening shelf-life management in chilled fish.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101307"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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