Current Research in Food Science最新文献_第2页

Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production 揭示微生物动力学在terasi自发发酵：洞察谷氨酸和GABA的生产。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100950

Gemilang Lara Utama , Novia Rahmah Maulani Sahab , Siti Nurmilah , Vira Putri Yarlina , Edy Subroto , Roostita L. Balia

Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by a consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics and production of key metabolites, including γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) and High-Performance Liquid Chromatography (HPLC) were used to monitor changes in glutamate and GABA levels, with glutamate increasing from 105.18 mg/mL on day 3–139.19 mg/mL on day 14, and GABA rising from 90.49 mg/mL to 106.98 mg/mL over the same period. Metagenomic analysis using high-throughput sequencing of bacterial 16 S rRNA identified Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidota as dominant phyla. While LAB populations remained relatively stable, yeast became detectable from day 4. Notably, core bacterial genera such as Vibrio, Macrococcus, Staphylococcus, Exiguobacterium, Jeotgalicoccus, Prevotella, Salinicoccus, Bacillus, Pseudarthrobacter, and Vagococcus were highly abundant and played significant roles in GABA production, likely due to their glutamate decarboxylase activity. These findings reveal a clear correlation between microbial succession and metabolite production, offering valuable insights into the fermentation process of terasi. This study enhances the understanding of traditional food fermentation and presents opportunities to optimize beneficial compounds in terasi products.

Terasi是一种传统的印尼海鲜产品，由虾制成，在乳酸菌（LAB）和酵母等微生物的促进下发酵，这有助于其独特的鲜味。本研究研究了terasi发酵过程中的微生物动力学和关键代谢物，包括γ-氨基丁酸（GABA）的产生。用总平板计数法（TPC）和高效液相色谱法（HPLC）监测谷氨酸和GABA水平的变化，谷氨酸从第3天的105.18 mg/mL上升到第14天的139.19 mg/mL， GABA从90.49 mg/mL上升到106.98 mg/mL。利用细菌16s rRNA高通量测序进行宏基因组分析，鉴定厚壁菌门、变形菌门、放线菌门和拟杆菌门为优势门。虽然乳酸菌数量保持相对稳定，但从第4天开始可以检测到酵母菌。值得注意的是，核心细菌属如弧菌、巨球菌、葡萄球菌、Exiguobacterium、Jeotgalicoccus、Prevotella、Salinicoccus、芽孢杆菌、假关节杆菌和迷走球菌在GABA的产生中非常丰富，并在GABA的产生中发挥重要作用，这可能与它们的谷氨酸脱羧酶活性有关。这些发现揭示了微生物演替和代谢物生产之间的明确相关性，为terasi的发酵过程提供了有价值的见解。这项研究提高了对传统食品发酵的理解，并为优化terasi产品中的有益化合物提供了机会。

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引用次数: 0

Effects of prebiotics from diverse sources on dysbiotic gut microbiota associated to western diet: Insights from the human Mucosal ARtificial COLon (M-ARCOL) 来自不同来源的益生元对与西方饮食相关的益生菌群的影响：来自人类粘膜人工结肠（M-ARCOL）的见解。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100968

Ophélie Uriot , Clémence Defois-Fraysse , Ingrid Couturier , Charlotte Deschamps , Claude Durif , Cyril Chaudemanche , Assia Dreux-Zigha , Stéphanie Blanquet-Diot

Associated to various illnesses, Western Diet (WD) is acknowledged to have deleterious effects on human gut microbiota, decreasing bacterial diversity, lowering gut bacteria associated to health (such as Akkermansia muciniphila), while increasing those linked to diseases (e.g., Proteobacteria). In this study, we evaluated the potential of two new prebiotics to counteract the negative effect of WD on gut microbiota, namely raffinose family oligosaccharides (RFO) from chickpeas and laminarin (LAM) from algae, when compared to the well-known inulin (INU). The effects of prebiotics on gut microbiota composition and metabolic activities were investigated in the Mucosal-Artificial Colon, set-up to reproduce WD condition, as compared to healthy control (n = 3). None of the prebiotics was able to efficiently offset the shift in microbiota induced by WD. Nevertheless, when compared to non-supplemented WD, all prebiotics showed significant impacts on microbiota composition, that were both prebiotic and donor-dependant. RFO was the only prebiotic to enhance α-diversity, while it led to an increase in Blautia and Butyricicoccaceae, associated with higher amounts of gas and butyrate. LAM and INU did not strongly impact microbial metabolic activities but were associated with a rise in Prevotella_9/Agathobacter and Faecalibacterium, respectively. To conclude, this study showed that all tested prebiotics had different impacts on human gut microbiota structure and activities, which was further donor-dependent. M-ARCOL appears as a suitable in vitro tool to better understand the mechanisms of action of prebiotic compounds in relation to gut microbes and define responders and non-responders to prebiotic supplementation, opening the possibility of customized nutritional strategies.

与各种疾病相关，西方饮食（WD）被认为对人类肠道微生物群有有害影响，减少细菌多样性，减少与健康相关的肠道细菌（如嗜muciniphila），同时增加与疾病相关的肠道细菌（如变形杆菌）。在这项研究中，我们评估了两种新的益生元的潜力，以抵消WD对肠道微生物群的负面影响，即来自鹰嘴豆的棉子糖家族寡糖（RFO）和来自藻类的层粘胶蛋白（LAM），并与众所周知的菊粉（INU）进行了比较。与健康对照组（n = 3）相比，研究人员在黏膜人工结肠中研究了益生元对肠道微生物群组成和代谢活性的影响，以重现WD条件。没有一种益生元能够有效抵消WD诱导的微生物群变化。然而，与未添加WD相比，所有益生元对微生物群组成都有显著影响，既有益生元又有供体依赖性。RFO是唯一能提高α-多样性的益生元，而RFO能增加蓝藻科和丁酸菌科的α-多样性，并伴有较高的气体和丁酸盐含量。LAM和INU对微生物代谢活动没有强烈影响，但分别与Prevotella_9/ agaththobacter和Faecalibacterium的增加有关。综上所述，本研究表明，所有被测试的益生元对人类肠道菌群的结构和活动有不同的影响，这进一步依赖于供体。M-ARCOL是一种合适的体外工具，可以更好地了解益生元化合物与肠道微生物的作用机制，并确定益生元补充的反应和无反应，从而为定制营养策略提供可能。

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引用次数: 0

Adulteration detection in cactus seed oil: Integrating analytical chemistry and machine learning approaches

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100986

Said El Harkaoui , Cristina Ortiz Cruz , Aaron Roggenland , Micha Schneider , Sascha Rohn , Stephan Drusch , Bertrand Matthäus

Economically motivated adulteration threatens both consumer rights and market integrity, particularly with high-value cold-pressed oils like cactus seed oil (CO). This study proposes a machine learning model that integrates analytical measurements, data simulations, and classification techniques to detect adulteration of CO with refined sunflower oil (SO) and determine the detectable limit of adulteration without measuring a huge number of different mixtures. First, pure CO and SO samples were analyzed for their fatty acid, triacylglycerol, and tocochromanol content using HPLC or GC. The resulting oil composition data served as the foundation for further simulations. Monte Carlo (MC) simulations outperformed Conditional Tabular Generative Adversarial Networks (CTGAN) in simulating realistic oil compositions, with MC yielding lower Kullback-Leibler Divergence values compared to CTGAN. The MC-simulated data were then used to simulate larger datasets, a critical step for training and testing two classification models: Random Forest (RF) and Neural Networks (NN), as robust training cannot be achieved with small sample sizes. Both models achieved good classification accuracies, with RF achieving higher accuracy than NN, reaching 94% on simulated datasets and 90% on real-world samples with detectable adulteration levels as low as 1%. RF also offers better interpretability and is computational less demanding as compared to NN which makes it advantageous for authenticity verification in this study. Therefore, combining MC simulation with RF as a robust method for detecting CO adulteration is proposed. The proposed method, coded in Python and available as open-source, offers a flexible framework for continuous adaptation with new data.

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引用次数: 0

Integrated metabolomics and transcriptomics analysis provides insights into biosynthesis and accumulation of flavonoids and glucosinolates in different radish varieties 综合代谢组学和转录组学分析有助于了解不同萝卜品种黄酮类化合物和硫代葡萄糖苷的生物合成和积累。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100938

Da Cai, Yanjie Dong, Lei Wang, Shancang Zhao

Radish is an important vegetable worldwide, with wide medicinal functions and health benefits. The quality of radish, strongly affected by phytochemicals like flavonoids and glucosinolates, are quite different depending on the radish varieties. However, the comprehensive accumulation profiles of secondary metabolites and their molecular regulatory mechanisms in different radish cultivars remain unclear thus far. Herein, we comprehensively analyzed the secondary metabolite and gene expression profiles of the flesh and skin of four popular radish varieties with different flesh and/or skin colors, using UPLC-MS/MS-based metabolomics and transcriptomics approach combined with RT-qPCR. The results showed that altogether 352 secondary metabolites were identified in radish, of which flavonoids and phenolic acids accounted for 60.51% of the total. The flesh and skin of each variety exhibited distinct metabolic profiles, making them unique in coloration, flavor, taste, and nutritional quality. The differential metabolites were mostly enriched in flavonoid biosynthesis, flavone and flavonol biosynthesis, phenylpropanoid biosynthesis, and glucosinolate biosynthesis pathway. Further, 19 key genes regulating the differential accumulation of flavonoids among different radish varieties were identified, such as RsCHS, RsCCOAMT, RsF3H, RsFLS, RsCYP75B1, RsDFR, and RsANS that were significantly upregulated in red-colored radish tissue. Also, 10 key genes affecting the differential accumulation of glucosinolates among different varieties were identified, such as RsCYP83B1, RsSUR1, and RsST5a that were significantly increased in the skin of green radish. Moreover, systematical biosynthetic pathways of flavonoids and glucosinolates and co-expression networks between genes and metabolites were constructed based on integrative analysis between metabolomics and transcriptomics. Our findings provide a novel insight into the mechanisms of radish quality formation, thereby providing a molecular basis for breeding and cultivation of radish with excellent nutritional quality.

萝卜是世界上重要的蔬菜，具有广泛的药用和保健作用。萝卜的品质受黄酮类化合物和硫代葡萄糖苷等植物化学物质的强烈影响，因萝卜品种而异。然而，不同萝卜品种次生代谢物的综合积累特征及其分子调控机制尚不清楚。本文采用UPLC-MS/MS-based代谢组学和转录组学方法，结合RT-qPCR，综合分析了4种不同果肉和/或皮肤颜色的常见萝卜品种的果肉和皮肤的次级代谢物和基因表达谱。结果表明，萝卜次生代谢产物共鉴定出352种，其中黄酮类和酚酸类占60.51%；每个品种的肉和皮都表现出不同的代谢谱，使它们在颜色、风味、味道和营养质量上都是独一无二的。差异代谢物主要富集在类黄酮生物合成途径、黄酮和黄酮醇生物合成途径、苯丙素生物合成途径和硫代葡萄糖苷生物合成途径。此外，还鉴定出19个调控不同萝卜品种黄酮类化合物积累差异的关键基因，如RsCHS、RsCCOAMT、RsF3H、RsFLS、RsCYP75B1、RsDFR和RsANS，这些基因在红萝卜组织中显著上调。此外，还鉴定出10个影响不同品种硫代葡萄糖苷积累差异的关键基因，如RsCYP83B1、RsSUR1和RsST5a，在青萝卜表皮中显著增加。此外，基于代谢组学和转录组学的整合分析，构建了黄酮类化合物和硫代葡萄糖苷类化合物的系统生物合成途径以及基因与代谢物之间的共表达网络。本研究结果为萝卜品质形成机制提供了新的认识，从而为优质营养萝卜的育种和培育提供了分子基础。

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引用次数: 0

Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101002

Elyse S. Czapalay , Yasamin Soleimanian , Jarvis A. Stobbs , Alejandro G. Marangoni

Cellulosic scaffolds filled with oil were designed to replicate animal adipose tissues. Many plants are structured as polysaccharide-based cellular solids. They maintain their integrity after drying, can serve as a scaffold for incorporating fat, and do not lose integrity upon heating, thus resembling native adipose tissue. Carrots, broccoli, and asparagus were freeze-dried and subsequently filled with peanut oil, its glycerolysis product (GP), and the oleogel of this GP. Oleogel-filled scaffolds displayed high oil binding capacity (≥95%), and an oil loss resembling that of adipose tissue. In addition, the texture of oleogel-filled asparagus and broccoli tissue closely resembled that of beef and pork adipose tissues, respectively. Plant scaffolds closely emulated the temperature-dependent rheological behavior of adipose tissue. These new materials could significantly improve the quality of plant-based meat analogues, such as burgers and sausages, by preventing the thermal softening of the material upon cooking and excessive oil loss.

引用次数: 0

Hyperspectral imaging for detection of macronutrients retained in glutinous rice under different drying conditions 高光谱成像技术检测不同干燥条件下糯米中保留的大量营养物质。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100963

Kabiru Ayobami Jimoh , Norhashila Hashim , Rosnah Shamsudin , Hasfalina Che Man , Mahirah Jahari , Puteri Nurain Megat Ahmad Azman , Daniel I. Onwude

This study detected the macronutrients retained in glutinous rice (GR) under different drying conditions by innovatively applying visible-near infrared hyperspectral imaging coupled with different spectra preprocessing and effective wavelength selection techniques (EWs). Subsequently, predictive models were developed based on processed spectra for the detection of the macronutrients, which include protein content (PC), moisture content (MC), fat content (FC), and ash content (AC). The result shows the raw spectra-based model had a prediction accuracy (

R_{p}^{2}

) of 0.6493, 0.9521, 0.4594, and 0.9773 for PC, MC, FC, and AC, respectively. Applying Savitzky Golay first derivatives (SG1D) method increases the

R_{p}^{2}

value to 0.9972, 0.9970, 0.9857 and 0.9972 for PC, MC, FC, and AC, respectively. Using the variable iterative space shrinkage algorithm (VISSA) as EWs reduces the spectral bands by over 60%, and this increases the accuracy of the model (SG1D-VISSA-PLSR) to 100%. Therefore, the developed SGID-VISSA-PLSR can be used to build a smart and reliable spectral system for detecting the macronutrients in GR grains.

采用可见光-近红外高光谱成像技术，结合不同光谱预处理和有效波长选择技术，对不同干燥条件下糯米中保留的大量营养物质进行了检测。随后，基于处理后的光谱建立了预测模型，用于检测宏量营养素，包括蛋白质含量（PC）、水分含量（MC）、脂肪含量（FC）和灰分含量（AC）。结果表明，基于原始光谱的模型对PC、MC、FC和AC的预测精度分别为0.6493、0.9521、0.4594和0.9773。采用Savitzky Golay一阶导数（SG1D）方法，PC、MC、FC和AC的r2值分别提高到0.9972、0.9970、0.9857和0.9972。使用可变迭代空间收缩算法（VISSA）作为EWs，将光谱带减少了60%以上，从而将模型（SG1D-VISSA-PLSR）的精度提高到100%。因此，所建立的SGID-VISSA-PLSR可以为GR籽粒中大量营养元素的检测建立一个智能、可靠的光谱系统。

{"title":"Hyperspectral imaging for detection of macronutrients retained in glutinous rice under different drying conditions","authors":"Kabiru Ayobami Jimoh , Norhashila Hashim , Rosnah Shamsudin , Hasfalina Che Man , Mahirah Jahari , Puteri Nurain Megat Ahmad Azman , Daniel I. Onwude","doi":"10.1016/j.crfs.2024.100963","DOIUrl":"10.1016/j.crfs.2024.100963","url":null,"abstract":"<div><div>This study detected the macronutrients retained in glutinous rice (GR) under different drying conditions by innovatively applying visible-near infrared hyperspectral imaging coupled with different spectra preprocessing and effective wavelength selection techniques (EWs). Subsequently, predictive models were developed based on processed spectra for the detection of the macronutrients, which include protein content (PC), moisture content (MC), fat content (FC), and ash content (AC). The result shows the raw spectra-based model had a prediction accuracy (<span><math><mrow><msubsup><mi>R</mi><mi>p</mi><mn>2</mn></msubsup></mrow></math></span>) of 0.6493, 0.9521, 0.4594, and 0.9773 for PC, MC, FC, and AC, respectively. Applying Savitzky Golay first derivatives (SG1D) method increases the <span><math><mrow><msubsup><mi>R</mi><mi>p</mi><mn>2</mn></msubsup></mrow></math></span> value to 0.9972, 0.9970, 0.9857 and 0.9972 for PC, MC, FC, and AC, respectively. Using the variable iterative space shrinkage algorithm (VISSA) as EWs reduces the spectral bands by over 60%, and this increases the accuracy of the model (SG1D-VISSA-PLSR) to 100%. Therefore, the developed SGID-VISSA-PLSR can be used to build a smart and reliable spectral system for detecting the macronutrients in GR grains.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100963"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732696/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsion

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100981

Elham Ehsandoost , Mohammad Hadi Eskandari , Malihe Keramat , Mohammad-Taghi Golmakani

This study compared the inhibitory mechanism of phycocyanin in sunflower oil with its activity in a sunflower oil-in-water emulsion. Additionally, the impact of lecithin on the inhibitory mechanism of phycocyanin in sunflower oil was evaluated. A sigmoidal model effectively described the oxidation kinetics. In both sunflower oil and sunflower oil-in-water emulsion, phycocyanin pro-oxidatively attacked lipid hydroperoxides besides inhibiting lipid hydroperoxides. The antioxidant activity of sunflower oil containing phycocyanin and lecithin was 2.2-fold greater than that of sunflower oil containing lecithin alone. The addition of lecithin enhanced the interfacial activity of phycocyanin and altered its hydrogen donating and electron transfer mechanisms. Also, by comparing the reverse micelles size samples of sunflower oil samples containing lecithin, we discovered that lecithin can enhance the potency of phycocyanin by boosting the ability of reverse micelles to incorporate lipid hydroperoxides within their structure.

{"title":"Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsion","authors":"Elham Ehsandoost , Mohammad Hadi Eskandari , Malihe Keramat , Mohammad-Taghi Golmakani","doi":"10.1016/j.crfs.2025.100981","DOIUrl":"10.1016/j.crfs.2025.100981","url":null,"abstract":"<div><div>This study compared the inhibitory mechanism of phycocyanin in sunflower oil with its activity in a sunflower oil-in-water emulsion. Additionally, the impact of lecithin on the inhibitory mechanism of phycocyanin in sunflower oil was evaluated. A sigmoidal model effectively described the oxidation kinetics. In both sunflower oil and sunflower oil-in-water emulsion, phycocyanin pro-oxidatively attacked lipid hydroperoxides besides inhibiting lipid hydroperoxides. The antioxidant activity of sunflower oil containing phycocyanin and lecithin was 2.2-fold greater than that of sunflower oil containing lecithin alone. The addition of lecithin enhanced the interfacial activity of phycocyanin and altered its hydrogen donating and electron transfer mechanisms. Also, by comparing the reverse micelles size samples of sunflower oil samples containing lecithin, we discovered that lecithin can enhance the potency of phycocyanin by boosting the ability of reverse micelles to incorporate lipid hydroperoxides within their structure.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100981"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterization of a chicory extract fermented by Akkermansia muciniphila: An in vitro study on its potential to modulate obesity-related inflammation

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100974

A. Chervet , R. Nehme , C. Defois-Fraysse , C. Decombat , C. Blavignac , C. Auxenfans , B. Evrard , S. Michel , E. Filaire , J.-Y. Berthon , A. Dreux-Zigha , L. Delort , F. Caldefie-Chézet

Obesity, the fifth leading cause of death globally and linked to chronic low-grade inflammation and development of numerous severe pathologies, is a major public health problem. Fermented foods, probiotics, and postbiotics emerge as promising avenues for combating obesity and inflammation. The aim of our study was to develop and characterize phyto-postbiotics corresponding to prebiotic compounds fermented by gut bacteria, which could act on obesity and related-inflammation. Chicory extract fermented by Akkermansia muciniphila (C-Akm) was selected as the most antioxidant of 20 fermented extracts. The identification of metabolites derived from C-Akm extract has enabled us to detect mostly amino acids, acids, and some polyphenols (daidzein and genistein). The anti-inflammatory and anti-obesity activities of C-Akm extract were studied by testing the extract (50 μg/mL) on the polarization of THP-1 into macrophages, the secretion of pro-inflammatory cytokines in LPS-stimulated PBMCs, and the secretion of leptin and adiponectin in adipospheroids derived from human adipose stem cells. Finally, the extract was examined in 3D co-culture model mimicking inflamed obese adipose tissue. We found that C-Akm extract decreased ROS generation, TNF-α and Il-6 gene expression in polarized macrophages, INFγ and IL-17A secretion in LPS-stimulated PBMCs stimulated with LPS. It also decreased leptin expression while increasing adiponectin and HSL expression levels in both adipocytes and co-cultures. In addition, C-Akm extract stimulated adiponectin secretion in the co-culture model. Finally, our in vitro investigations demonstrated the potential benefits of C-Akm extract in the prevention and treatment of obesity-related inflammation.

{"title":"Development and characterization of a chicory extract fermented by Akkermansia muciniphila: An in vitro study on its potential to modulate obesity-related inflammation","authors":"A. Chervet , R. Nehme , C. Defois-Fraysse , C. Decombat , C. Blavignac , C. Auxenfans , B. Evrard , S. Michel , E. Filaire , J.-Y. Berthon , A. Dreux-Zigha , L. Delort , F. Caldefie-Chézet","doi":"10.1016/j.crfs.2025.100974","DOIUrl":"10.1016/j.crfs.2025.100974","url":null,"abstract":"<div><div>Obesity, the fifth leading cause of death globally and linked to chronic low-grade inflammation and development of numerous severe pathologies, is a major public health problem. Fermented foods, probiotics, and postbiotics emerge as promising avenues for combating obesity and inflammation. The aim of our study was to develop and characterize phyto-postbiotics corresponding to prebiotic compounds fermented by gut bacteria, which could act on obesity and related-inflammation. Chicory extract fermented by <em>Akkermansia muciniphila</em> (C-Akm) was selected as the most antioxidant of 20 fermented extracts. The identification of metabolites derived from C-Akm extract has enabled us to detect mostly amino acids, acids, and some polyphenols (daidzein and genistein). The anti-inflammatory and anti-obesity activities of C-Akm extract were studied by testing the extract (50 μg/mL) on the polarization of THP-1 into macrophages, the secretion of pro-inflammatory cytokines in LPS-stimulated PBMCs, and the secretion of leptin and adiponectin in adipospheroids derived from human adipose stem cells. Finally, the extract was examined in 3D co-culture model mimicking inflamed obese adipose tissue. We found that C-Akm extract decreased ROS generation, <em>TNF-α</em> and <em>Il-6</em> gene expression in polarized macrophages, INFγ and IL-17A secretion in LPS-stimulated PBMCs stimulated with LPS. It also decreased <em>leptin</em> expression while increasing <em>adiponectin</em> and <em>HSL</em> expression levels in both adipocytes and co-cultures. In addition, C-Akm extract stimulated adiponectin secretion in the co-culture model. Finally, our <em>in vitro</em> investigations demonstrated the potential benefits of C-Akm extract in the prevention and treatment of obesity-related inflammation.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100974"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A pan-genome perspective on the evolutionary dynamics of polyphyly, virulence, and antibiotic resistance in Salmonella enterica serovar Mbandaka highlights emerging threats to public health and food safety posed by cloud gene families 从泛基因组的角度研究Mbandaka肠炎沙门氏菌血清型的多聚性、毒力和抗生素耐药性的进化动力学，强调了云基因家族对公共卫生和食品安全构成的新威胁。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100957

Nai-peng Kan , Zhiqiu Yin , Yu-feng Qiu , Enhui Zheng , Jianhui Chen , Jianzhong Huang , Yuhui Du

Salmonella enterica serovar Mbandaka, a prevalent foodborne pathogen, poses a threat to public health but remains poorly understood. We have determined the phylogenomic tree, genetic diversity, virulence, and antimicrobial resistance (AMR) profiles on a large genomic scale to elucidate the evolutionary dynamics within the Mbandaka pan-genome. The polyphyletic nature of this serovar is characterized by two distinct phylogenetic groups and inter-serovar recombination boundaries, that potentially arising from recombination events at the H2-antigen loci. The open pan-genome exhibited a flexible gene repertoire, with numerous cloud gene families involved in virulence and AMR. Extensive gene gain and loss observed at the terminal nodes of the phylogenetic tree indicate that Mbandaka individuals have undergone frequent gene turnover. The resulting changes in virulence and AMR genes potentially pose emerging threats to public health. We explored serovar conversion due to recombination of H-antigen loci, inter-serovar divergences in gene gain and loss, prophage-mediated acquisition of virulence factors, and the role of incompatibility group plasmids in acquiring resistance determinants as key molecular mechanisms driving the pathogenicity and antibiotic resistance of Mbandaka. Our work contributes to a comprehensive understanding of the complex mechanisms of pathogenesis and the ongoing evolutionary arms race with current therapeutic approaches in serovar Mbandaka.

姆班达卡血清型肠炎沙门氏菌是一种流行的食源性病原体，对公众健康构成威胁，但对其了解甚少。我们确定了系统基因组树、遗传多样性、毒力和抗菌素耐药性（AMR）在大基因组尺度上的分布，以阐明Mbandaka泛基因组内的进化动力学。该血清型的多系性以两个不同的系统发育群和血清型间的重组边界为特征，这可能是由h2抗原位点的重组事件引起的。开放的泛基因组显示出灵活的基因库，有许多云基因家族参与毒力和抗菌素耐药性。在系统发育树的末端节点观察到广泛的基因获得和丢失，表明Mbandaka个体经历了频繁的基因转换。由此产生的毒力和抗菌素耐药性基因的变化可能对公众健康构成新的威胁。我们探索了h抗原位点重组导致的血清型转化、基因获得和丢失的血清型差异、噬菌体介导的毒力因子获得以及不相容组质粒在获得抗性决定因素中的作用，这些都是驱动Mbandaka致病性和抗生素耐药性的关键分子机制。我们的工作有助于全面了解Mbandaka血清型肝炎的复杂发病机制和目前治疗方法的进化军备竞赛。

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引用次数: 0

Melatonin alleviated chilling injury of cold-stored passion fruit by modulating cell membrane structure via acting on antioxidant ability and membrane lipid metabolism 褪黑素通过影响百香果的抗氧化能力和膜脂代谢，调节百香果的细胞膜结构，减轻了百香果冷害。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100951

Yuzhao Lin, Hongbin Chen, Yazhen Chen, Bowen Tan, Xuanjing Jiang

Fresh passion fruit is sensitive to chilling injury (CI) during storage at improper low temperature of 5 °C, which lowers the fruit quality and limits its shelf life. The present study aimed to determine the impacts of melatonin on CI development of passion fruit in relation to antioxidant ability and membrane lipid metabolism during refrigeration. In present study, passion fruit was treated with 0.50 mmol L⁻¹ melatonin and distilled water (control) for 20 min, hereafter stockpiled at 5 °C. The results indicated that, in storage, melatonin-treated passion fruit showed the lower CI index and cell membrane permeability, lower superoxide anion production rate and malondialdehyde level, greater activities of catalase, superoxide dismutase and ascorbate peroxidase, higher levels of ascorbic acid and glutathione, and higher 1, 1-diphenyl-2-picrylhydrazyl radical scavenging capacity than control passion fruit. Besides, lower membrane lipid-degrading enzyme activities, lower contents of phosphatidic acid and saturated fatty acids (SFAs), higher levels of phosphatidylcholine, phosphatidylinositol and unsaturated fatty acids (USFAs), and greater ratio of USFAs to SFAs and index of USFAs were revealed in melatonin-treated passions than control passions. Thus, these results indicated that melatonin retained cell membrane structure via boosting antioxidant capacity and restricting membrane lipid degradation, accordingly increased the chilling resistance and delayed the CI development in fresh passion fruit.

新鲜百香果在5℃低温贮藏过程中对冷害敏感，导致果实品质下降，限制了其保质期。本研究旨在研究褪黑素对百香果冷藏过程中抗氧化能力和膜脂代谢的影响。本研究用0.50 mmol L-1的褪黑素和蒸馏水（对照）处理百香果20 min， 5℃保存。结果表明，在贮藏过程中，经褪黑激素处理的百香果CI指数和细胞膜通透性较低，超氧阴离子生成速率和丙二醛含量较低，过氧化氢酶、超氧化物歧化酶和抗坏血酸过氧化物酶活性较高，抗坏血酸和谷胱甘肽含量较高，清除1,1 -二苯基-2-苦酰肼自由基的能力高于对照百香果。与对照组相比，褪黑激素处理的大豆膜脂降解酶活性较低，磷脂酸和饱和脂肪酸（SFAs）含量较低，磷脂酰胆碱、磷脂酰肌醇和不饱和脂肪酸（USFAs）含量较高，USFAs / SFAs比值和USFAs指数较高。上述结果表明，褪黑素通过增强抗氧化能力和限制膜脂降解来维持细胞膜结构，从而提高新鲜百香果的抗寒性，延缓CI发育。

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引用次数: 0