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

Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks 用不同的淀粉配制豌豆基油墨，生产定制的3D打印和烘焙小吃

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101320

Aaditya Venkatachalam, Patrick F.C. Wilms, Júlia Patón Baeza, Maarten A.I. Schutyser, Lu Zhang

The technique of 3D food printing offers the exciting potential to create customized foods. The study aimed to examine how varying composition (using different starch types) affects the 3D printability of formulations and the texture of customized pea-based snacks after post-processing. Edible inks containing a mixture of insoluble pea fibre, pea protein, and different starch types (i.e., native pea starch, pre-gelled pea starch, and potato flakes) were formulated by adding water based on ingredients’ water holding capacity (WHC) and evaluated for printability. Furthermore, the printed products were baked at 175 °C for 5, 10, and 15 min to evaluate the fracture behaviour of the post-processed products. Results showed that potato flakes had the highest WHC, followed by pre-gelled pea starch and native pea starch, owing to their microstructural differences. The WHC approach proved effective in arriving at printable samples irrespective of the changes in starch type. Moreover, the range of extrudable formulations with varying ingredient concentrations was broadened when pre-gelled pea starch and potato flakes were used. Microstructural analysis of fresh inks and baked samples indicated that native starch granules partially gelatinized during baking, while all samples showed different levels of dehydration during the baking process based on changes in moisture content. Despite the physicochemical differences that exist between the starch types, fracture properties were largely controlled by baking time. The knowledge gained from this study can facilitate a systematic approach to effectively formulate personalized plant-based foods of desired quality and texture using 3D food printing.

3D食品打印技术提供了创造定制食品的令人兴奋的潜力。该研究旨在研究不同的成分（使用不同的淀粉类型）如何影响后处理后配方的3D打印性和定制豌豆点心的质地。可食用油墨含有不溶性豌豆纤维、豌豆蛋白和不同淀粉类型（即天然豌豆淀粉、预凝胶豌豆淀粉和马铃薯片）的混合物，通过根据成分的持水量（WHC）加水来配制，并评估其可印刷性。此外，打印的产品在175 °C下烘烤5、10和15 分钟，以评估后处理产品的断裂行为。结果表明，马铃薯片的WHC最高，其次是预凝胶豌豆淀粉和原生豌豆淀粉，这是由于它们的微观结构不同。事实证明，无论淀粉类型的变化如何，WHC方法都能有效地获得可打印的样品。此外，当使用预胶化豌豆淀粉和马铃薯片时，不同成分浓度的可挤出配方的范围扩大了。新鲜油墨和烘烤样品的微观结构分析表明，在烘烤过程中，天然淀粉颗粒部分糊化，而所有样品在烘烤过程中都表现出不同程度的脱水，这取决于水分含量的变化。尽管淀粉类型之间存在物理化学差异，但断裂性能在很大程度上受烘焙时间的控制。从这项研究中获得的知识可以促进系统的方法，有效地制定个性化的植物性食品所需的质量和质地使用3D食品打印。

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引用次数: 0

TRPV2 and TRPC5 are potential targets for astringent phytochemicals TRPV2和TRPC5是收敛性植物化学物质的潜在靶点

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101306

Anna Kadkova , Kamila Kosinova , Marketa Klouckova , Dita Strachotova , Ivan Barvik , Lucie Zimova , Viktorie Vlachova

Astringency is a multimodal sensory experience resulting from complex interactions between chemical compounds and the oral environment, involving tactile, chemosensory and thermosensory pathways. Recent human studies have examined the role of the polymodal transient receptor potential (TRP) channels TRPV1 and TRPA1 in astringency perception; however, other thermo- and mechanosensitive TRP channels expressed in oral epithelial cells and in trigeminal neurons innervating the mouth and tongue may also contribute to this complex sensation. This study explored the effects of structurally distinct representatives of astringent compounds on TRPV2 and TRPC5 channels. Using patch-clamp electrophysiology, microfluorimetry, molecular modeling, and mutagenesis, we show that the auto-oxidation products of the most abundant green tea polyphenol (−)-epigallocatechin-3-gallate (oxi-EGCG) significantly increase the activation of rat TRPV2 while blocking the human orthologue. The plant-derived isoflavone genistein, but not its glycoside form genistin, potentiated human TRPV2 and sensitized TRPC5-mediated currents activated by depolarizing voltage and the alpha subunit of G-proteins. Tannic acid, another astringent substance, potentiated rat TRPV2 and inhibited human TRPV2 and TRPC5. Furthermore, we show that both channels can interact with mucin 1, a transmembrane glycoprotein present in the native oral environment. Our data also provide the first evidence of heat-induced activation of human TRPV2. Considering previous evidence for TRPV2 and TRPC5 expression in the oral cavity and their roles in oral pain and cancer, our findings indicate that these polymodal channels may participate not only in detecting specific astringent compounds, but also in mediating their broader health-related and anesthetic actions.

涩味是一种多模态的感觉体验，是由化合物与口腔环境之间复杂的相互作用引起的，涉及触觉、化学感觉和热感觉途径。最近的人体研究已经检测了多模态瞬时受体电位（TRP）通道TRPV1和TRPA1在涩味感知中的作用；然而，在口腔上皮细胞和支配口腔和舌头的三叉神经中表达的其他热敏感和机械敏感的TRP通道也可能有助于这种复杂的感觉。本研究探讨了结构上不同的收敛性化合物对TRPV2和TRPC5通道的影响。通过膜片钳电生理学、微荧光技术、分子模型和诱变技术，我们发现最丰富的绿茶多酚(−)-表没食子儿茶素-3-没食子酸酯（oxo - egcg）的自氧化产物显著增加了大鼠TRPV2的激活，同时阻断了人类的orthologue。植物来源的异黄酮染料木素，而不是其糖苷形式染料木素，增强了人TRPV2和致敏trpc5介导的电流，这些电流由去极化电压和g蛋白的α亚基激活。单宁酸是另一种涩味物质，能增强大鼠的TRPV2，抑制人的TRPV2和TRPC5。此外，我们发现这两个通道都可以与粘蛋白1相互作用，粘蛋白1是一种存在于天然口腔环境中的跨膜糖蛋白。我们的数据也提供了人类TRPV2热诱导激活的第一个证据。考虑到先前关于TRPV2和TRPC5在口腔中的表达及其在口腔疼痛和癌症中的作用的证据，我们的研究结果表明，这些多模态通道可能不仅参与检测特定的收敛性化合物，还参与介导其更广泛的健康相关和麻醉作用。

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引用次数: 0

Bee products in biopolymer films/coatings: Advancing sustainable active packaging for food preservation 生物聚合物薄膜/涂层中的蜂产品：促进食品保鲜的可持续活性包装

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101292

Xiangxin Li , Hualei Chen , Tilak Gasti , Luís Marangoni Júnior , Roniérik Pioli Vieira , Josemar Gonçalves de Oliveira Filho , Wenli Tian

The environmental concerns associated with petroleum-based plastics have accelerated the transition toward sustainable biopolymer packaging. Bee products—beeswax, propolis, honey, pollen, and royal jelly—serve as valuable natural additives that enhance biopolymer film performance while supporting eco-friendly objectives. This review examines the incorporation of bee-derived compounds into polysaccharide-, protein-, and polyester-based films. It explores how each bee product modifies film properties: beeswax enhances hydrophobicity, propolis provides bioactivity, honey improves flexibility, and pollen/royal jelly add functional enrichment. Strategies to improve compatibility between hydrophobic bee products and hydrophilic biopolymers, such as emulsification and cross-linking, are also discussed. Bee products significantly improve biopolymer films: beeswax reduces moisture transmission, propolis offers antioxidant and antimicrobial effects, honey improves plasticity, and pollen/royal jelly contribute nutritional and functional diversity. These enhancements help delay spoilage in foods such as fruits, meats, and dairy products, while maintaining the biodegradability essential for sustainable packaging.

与石油基塑料相关的环境问题加速了向可持续生物聚合物包装的过渡。蜂产品——蜂蜡、蜂胶、蜂蜜、花粉和蜂王浆——作为有价值的天然添加剂，可以增强生物聚合物薄膜的性能，同时支持环保目标。本文综述了蜜蜂衍生化合物在多糖、蛋白质和聚酯基薄膜中的掺入。它探讨了每种蜂产品如何改变薄膜特性：蜂蜡增强疏水性，蜂胶提供生物活性，蜂蜜提高柔韧性，花粉/蜂王浆增加功能浓缩。本文还讨论了提高疏水蜂产品与亲水性生物聚合物相容性的策略，如乳化和交联。蜂产品显著改善生物聚合物薄膜：蜂蜡减少水分传递，蜂胶具有抗氧化和抗菌作用，蜂蜜提高可塑性，花粉/蜂王浆有助于营养和功能多样性。这些改进有助于延缓水果、肉类和乳制品等食品的腐败，同时保持对可持续包装至关重要的生物可降解性。

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引用次数: 0

Metabolomics and machine learning integrated analysis of flavor quality in ‘Legacy’ and a mutant blueberry 代谢组学和机器学习综合分析了“遗产”和突变蓝莓的风味质量

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101280

Mingfei Zhang , Yuhan Shen , Liang Fang , Jiayi Yan , Yuming Ren , Fuyun Yang , Yu Zong , Xun Wang

Blueberry flavor quality, as a core determinant of its commercial value and consumer acceptance, has become an important goal of blueberry breeding. This study compared flavor quality characteristics of the ‘Legacy’ and a natural mutant blueberry. The results revealed that mutant fruits showed a reduction in fruit weight and anthocyanin content. Further primary metabolism analysis revealed that the content of amino acids in mutant fruit was increased compared to the ‘Legacy’ fruit, while the content of organic acids was reduced. Based on the HS-SPME-GC–MS analysis, the content of volatile organic compounds (VOCs) in the mutant blueberry was doubled compared to the ‘Legacy’ fruit, with terpenoids increasing by 8 times, and alcohols, esters, and aldehydes increasing by 1.5–2.2 times. Further analysis revealed that 189 VOCs were significantly upregulated in mutant fruit (including 40 alcohols, 30 esters, and 23 terpenoids). Metabolomics analysis indicated that the accumulation of amino acids and specific VOCs, as well as the reduction of citric acid in mutant fruit, enhanced sweetness and aroma profiles through a synergistic effect. Random forest algorithm identified characteristic metabolites such as alanine and 3-cyclohexene-1-carbaldehyde, indicating their potential as candidate targets for blueberry flavor breeding. Our results provided new insights into the mechanisms of flavor formation and molecular design breeding of high-flavor quality blueberries.

蓝莓风味品质作为蓝莓商业价值和消费者接受度的核心决定因素，已成为蓝莓育种的重要目标。本研究比较了“遗产”和自然突变蓝莓的风味品质特征。结果表明，突变体果实的重量和花青素含量均有所降低。进一步的初级代谢分析表明，突变体果实的氨基酸含量比“遗产”果实高，而有机酸含量则降低。基于HS-SPME-GC-MS分析，突变体蓝莓中挥发性有机化合物（VOCs）的含量比“遗产”果实增加了一倍，其中萜类增加了8倍，醇类、酯类和醛类增加了1.5-2.2倍。进一步分析发现，189种挥发性有机化合物在突变果实中显著上调（包括40种醇类、30种酯类和23种萜类）。代谢组学分析表明，突变体果实中氨基酸和特定挥发性有机化合物的积累以及柠檬酸的减少通过协同效应增强了甜度和香气特征。随机森林算法确定了特征代谢物，如丙氨酸和3-环己烯-1-乙醛，表明它们有潜力作为蓝莓风味育种的候选目标。本研究结果为高风味蓝莓的风味形成机制和分子设计育种提供了新的见解。

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引用次数: 0

Tri-mode fluorescence/colorimetric/strip aptasensor with CRISPR/Cas12a-driven cascade strategy for mycotoxin 基于CRISPR/ cas12a驱动级联策略的三模式荧光/比色/条带适体传感器检测霉菌毒素

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101303

Kan Yang , Changan Cheng , Youjia Zhang , Zhaoying Liu , Enze Sheng , Zhen Zhang , Ming Li

Multi-mode biosensors are promising rapid detection methods for mycotoxins, while these methods are still challenging in practice due to accessibility and efficiency. A tri-mode aptasensor platform based on CRISPR/Cas12a-driven cascade strategy is presented for ultrasensitive quantification of ochratoxin A (OTA) in this study. The probes of Apt@cDNA, fluorophore-quencher (FQ-reporter) and glucose oxidase (GOx)-reporter were prepared in advance to provide specific recognition and efficient signaling conversion. When target of OTA presented, the released cDNA aroused CHA reaction and then activated CRISPR/Cas12a, which not only used to turn-on the FQ-reporter but also release the GOx. To further improve the performance, the glucose was selected to generate numerous H₂O₂ molecules. The ultrasensitivity had been exhibited with limit of detection (LOD) values of 23.7 pg mL⁻¹, 9.10 pg mL⁻¹ and 16.9 pg mL⁻¹ for fluorescence, colorimetric and strip mode, respectively. The tri-mode aptasensor demonstrated satisfactory specificity, accuracy, and practicability by its application in spiked and real samples. Furthermore, the highlights, including quantitative capability, homogeneous reaction, and simplified operation, had been integrated. This proposed aptasensor has provided an ultrasensitive tri-mode rapid detection platform through CRISPR/Cas12a-driven generalduty optical signals, which might have promising prospects in the harmful substance monitoring in various scenarios.

多模式生物传感器是一种很有前途的真菌毒素快速检测方法，但由于可及性和效率等问题，这些方法在实践中仍具有挑战性。本研究提出了一种基于CRISPR/ cas12a驱动级联策略的三模适体传感器平台，用于赭曲霉毒素A （ochratoxin A， OTA）的超灵敏定量。提前制备了Apt@cDNA、荧光团猝灭剂（fq -报告基因）和葡萄糖氧化酶（GOx）报告基因探针，提供特异性识别和高效的信号转换。当OTA靶点出现时，释放的cDNA引发CHA反应，进而激活CRISPR/Cas12a，开启fq -报告基因，同时释放GOx。为了进一步提高性能，我们选择葡萄糖生成大量的H2O2分子。荧光、比色和条带模式的检测限（LOD）分别为23.7 pg mL−1、9.10 pg mL−1和16.9 pg mL−1。该三模适体传感器在加标样品和实际样品中的应用证明了令人满意的特异性、准确性和实用性。此外，还整合了定量能力、反应均质性、操作简化等优点。该传感器通过CRISPR/ cas12a驱动的通用光信号提供了一个超灵敏的三模快速检测平台，在各种场景的有害物质监测中具有广阔的应用前景。

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引用次数: 0

Multiscale structure, physicochemical properties, and in vitro digestibility of corn starch complexes co-gelatinized with guar gum and its enzymatic hydrolysates: A multiple factor analysis study 瓜尔胶及其酶解物共糊化玉米淀粉复合物的多尺度结构、理化性质和体外消化率：一项多因素分析研究

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101291

Haizhi Li , Shenglin Duan , Jia Liu , Yifeng Liu , Zongling Yang , Chao Ma , Guoyu Liu , Peng Yuan

Partially hydrolyzed guar gum (PHGG), an enzymatic hydrolysate of guar gum (GG), confers various physiological benefits, including hypoglycemic effects and gut microbiota regulation. The molecular weight of PHGG is identified as a key determinant of the pasting properties of corn starch (CS). This study evaluated the effects of GG and PHGG with different molecular weights (34.66 kDa, 25.17 kDa, 14.71 kDa, and 8.93 kDa) on the physicochemical and digestion properties of CS. The results showed that GG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV), apparent viscosity, dynamic moduli (G′ and G″), and mean volume (MV) of CS gel, but reduced its thermal stability. In contrast, PHGG demonstrated distinct effects by effectively inhibiting starch swelling and enhancing the thermal stability of the gel system. High-molecular-weight PHGG formed a gel characterized by larger, irregularly distributed honeycomb-like pores, which significantly reduced gel hardness (P < 0.05). Furthermore, with the reduction in PHGG molecular weight, the slowly digestible starch (SDS) content in the CS-PHGG gel decreased significantly, while the resistant starch (RS) content increased (P < 0.05). Multiple factor analysis (MFA) revealed strong correlations between the physicochemical properties and structural characteristics of the gels. These findings demonstrate that PHGG modulates starch gel properties, which may provide new insights for the design of starch-based foods with tailored nutritional or functional properties.

部分水解瓜尔胶（PHGG）是瓜尔胶（GG）的酶解产物，具有多种生理益处，包括降糖作用和调节肠道微生物群。PHGG的分子量被认为是决定玉米淀粉糊化性能的关键因素。本研究考察了不同分子量的GG和PHGG（34.66 kDa、25.17 kDa、14.71 kDa和8.93 kDa）对CS理化性质和消化性能的影响。结果表明，GG增加了CS凝胶的峰值粘度（PV）、谷粘度（TV）、终粘度（FV）、表观粘度、动态模量（G′和G″）和平均体积（MV），但降低了CS凝胶的热稳定性。相比之下，PHGG通过有效抑制淀粉膨胀和提高凝胶体系的热稳定性表现出明显的效果。高分子量PHGG形成的凝胶具有较大且不规则分布的蜂窝状孔隙，显著降低了凝胶硬度（P <； 0.05）。随着PHGG分子量的降低，CS-PHGG凝胶中慢消化淀粉（SDS）含量显著降低，抗性淀粉（RS）含量显著升高（P <； 0.05）。多因素分析（MFA）表明，凝胶的物理化学性质与结构特征之间存在很强的相关性。这些发现表明，PHGG调节淀粉凝胶特性，这可能为设计具有定制营养或功能特性的淀粉基食品提供新的见解。

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引用次数: 0

Correlation of T2 NMR with Tg/T and viscosity T2核磁共振与Tg/T和粘度的相关性

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101309

Ruud van der Sman , Stefano Renzetti , Panos Voudouris , Ali Asghari , Seddik Khalloufi

Using both literature and new experimental data, we demonstrate that

T_{2}

relaxation times are governed by the ratio

T_{g} / T

, where

T_{g}

is the moisture-dependent glass transition temperature and

T

is the actual temperature. This ratio,

T_{g} / T

, is known to control the viscosity and plasticizing behavior of small carbohydrates, as well as the rheological properties of biopolymeric systems such as starch and plant proteins. For small carbohydrates, the

T_{2}

data collapse onto a universal master curve, analogous to their viscosity behavior. For biopolymers, however, the current dataset is insufficient to confirm the existence of such a master curve. Additionally, we show that

T_{2}

NMR provides an accurate estimate of the glass transition temperature of small carbohydrates, with deviations within 1%–2%. This makes it a promising method for high-throughput screening of the plasticizing properties of novel sugar replacers.

利用文献和新的实验数据，我们证明了T2弛豫时间由Tg/T的比值决定，其中Tg是水分依赖的玻璃化转变温度，T是实际温度。这个比值，Tg/T，已知可以控制小碳水化合物的粘度和塑化行为，以及淀粉和植物蛋白等生物聚合物系统的流变特性。对于小碳水化合物，T2数据坍塌到一个通用的主曲线上，类似于它们的粘度行为。然而，对于生物聚合物，目前的数据集不足以证实这样一个主曲线的存在。此外，我们表明T2 NMR提供了小碳水化合物玻璃化转变温度的准确估计，偏差在1%-2%之间。这为高通量筛选新型糖替代品的塑化性能提供了一种很有前途的方法。

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引用次数: 0

Near-infrared hyperspectral imaging combined with elemental and isotopic analyses reflects geographical origins of cultured salmonids 近红外高光谱成像结合元素和同位素分析反映了养殖鲑鱼的地理起源

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101293

Dawei Sun , Li Li , Cui Han , Chengquan Zhou , Chen Li , Hongbao Ye

The geographical tracing of high-value salmonids is essential in mitigating food fraud and ensuring authenticity. This study combined hyperspectral imaging with elemental/isotopic profiling to reflect geographical origin information of salmonids and improve the explainability of discrimination models. Pearson correlation analysis was conducted using spectra and elements/isotopes for spectral fingerprinting, followed by developing machine/deep learning models with full spectra and extracted spectral features, respectively. The key isotopes and elements were further predicted using random forest modeling. The results indicated elements and isotopes highly correlating with spectral regions around 900, 1000, and 1200 nm, reflecting important spectral profiling of geographical origins for fresh salmonid products. Further, all discrimination models achieved acceptable overall accuracies (>65 %), with SFS-ELM achieved the highest precision (88.13 %). Key elements/isotopes were satisfactorily predicted (R² > 0.70) with chemical maps for vivid visualization. This study combined HSI with elemental/isotopic analysis to provide a chemometric basis for interpreting spectral regions that are most relevant to origin discrimination, improving the comprehensive understanding of model interpretability and feature validation.

高价值鲑鱼的地理追踪对于减少食品欺诈和确保真实性至关重要。本研究将高光谱成像与元素/同位素剖面相结合，以反映鲑科鱼类的地理来源信息，并提高识别模型的可解释性。利用光谱和元素/同位素进行Pearson相关分析进行光谱指纹，然后分别开发全光谱和提取光谱特征的机器/深度学习模型。利用随机森林模型进一步预测了关键同位素和元素。结果表明，元素和同位素与900、1000和1200 nm附近的光谱区域高度相关，反映了新鲜鲑鱼产品地理来源的重要光谱特征。此外，所有识别模型都达到了可接受的总体精度（>65 %），其中SFS-ELM达到了最高的精度（88.13 %）。关键元素/同位素预测令人满意（R2 >； 0.70），化学图生动可视化。本研究将HSI与元素/同位素分析相结合，为解释与起源识别最相关的光谱区域提供了化学计量学基础，提高了对模型可解释性和特征验证的全面理解。

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引用次数: 0

Parental sodium benzoate diet induces fat accumulation in offspring via histone H3K9me3 and SKN-1/Nrf2 亲代苯甲酸钠饮食通过组蛋白H3K9me3和SKN-1/Nrf2诱导子代脂肪积累

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101299

Zhongyu Fan , Han Zhang , Fang Liu , Yi Xiao

Sodium benzoate is a commonly used food preservative and chemical additive with well-established antimicrobial and antifungal activities, and is widely applied in the food, cosmetic, and pharmaceutical industries. Despite its extensive use, increasing evidence has raised concerns regarding its potential adverse effects on metabolic homeostasis, including the induction of oxidative stress, hepatic inflammation, lipid accumulation, and reduced lifespan. However, whether sodium benzoate-induced obesity phenotypes can be transmitted to subsequent generations via epigenetic mechanisms remains largely unexplored. In this study, we used Caenorhabditis elegans as a model organism to investigate whether the high-lipid phenotype induced by sodium benzoate could be inherited epigenetically by offspring. Our results demonstrated that exposure to sodium benzoate led to a high-lipid phenotype that persisted across multiple generations through epigenetic inheritance. Mechanistically, the transcription factor SKN-1 functioned not only as an effector regulating lipid metabolism but also as a key mediator transmitting epigenetic information to progeny. Furthermore, we identified histone H3 lysine 9 trimethylation (H3K9me3) as a critical epigenetic modification underlying this transgenerational effect. Collectively, these findings indicate that sodium benzoate induces heritable lipid accumulation through the SKN-1/Nrf2 signaling pathway, accompanied by a reduction in H3K9me3 levels.

苯甲酸钠是一种常用的食品防腐剂和化学添加剂，具有良好的抗菌和抗真菌活性，广泛应用于食品、化妆品和制药行业。尽管其广泛使用，但越来越多的证据表明其对代谢稳态的潜在不利影响，包括诱导氧化应激、肝脏炎症、脂质积累和缩短寿命。然而，苯甲酸钠诱导的肥胖表型是否可以通过表观遗传机制传递给后代，在很大程度上仍未被探索。本研究以秀丽隐杆线虫为模型生物，探讨了苯甲酸钠诱导的高脂表型是否可以通过后代表观遗传。我们的研究结果表明，暴露于苯甲酸钠导致高脂表型，并通过表观遗传持续多代。从机制上讲，转录因子SKN-1不仅是调节脂质代谢的效应因子，而且是将表观遗传信息传递给后代的关键媒介。此外，我们发现组蛋白H3赖氨酸9三甲基化（H3K9me3）是这种跨代效应背后的关键表观遗传修饰。总的来说，这些发现表明苯甲酸钠通过SKN-1/Nrf2信号通路诱导遗传性脂质积累，并伴有H3K9me3水平的降低。

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引用次数: 0

Neuroscience meets food choice: Implicit and explicit consumer responses to plant-based vs animal-based foods 神经科学与食物选择：消费者对植物性和动物性食物的内隐和外显反应

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101288

Bianca Maria Serena Inguscio , Giulia Carcaterra , Patrizia Cherubino , Dario Rossi , Gaia Madini , Luca Fraccascia , Fabio Babiloni , Giulia Cartocci

Understanding consumer acceptance of plant-based (PB) alternatives is essential for fostering sustainable dietary transitions. This study combined electroencephalography (EEG) and self-reported measures to examine implicit and explicit responses to PB alternatives versus animal-based (AB) traditional foods — belonging to meat, fish, and dairy food types—across visual, olfactory, and gustatory experimental phases. Thirty-six participants evaluated matched PB and AB foods while EEG indices of approach–withdrawal (AW) and mental workload (WL) were recorded.

Results showed AB products globally received higher ratings for taste, familiarity, and purchase intention, whereas PBs were rated as more sustainable. From a neurophysiological point of view, tasting PB foods induced higher WL, which negatively correlated with liking and purchase intention, suggesting that greater cognitive effort reduced explicit acceptance. Conversely, AW positively correlated with tastiness, and purchase intention for PB alternatives and was also higher for AB products during the visual-olfactory presentation phase, reflecting greater familiarity.

Psychographic traits modulated responses: a lifestyle of health and sustainability (LOHAS scores) was associated with more favorable PB ratings, although without corresponding EEG indices, while food neophobia was linked to increased WL and reduced AW across both PB and AB products, indicating lower cognitive engagement despite unchanged self-reports.

By combining neuroscience and behavioral measures, this multi-method approach offers novel insights into consumers' perceptions of plant-based foods. Findings emphasize the dual roles of cognitive effort and approach motivation in food evaluations and highlight practical implications for developing and marketing plant-based products aligned with consumer expectations.

了解消费者对植物性（PB）替代品的接受程度对于促进可持续的饮食转变至关重要。本研究结合脑电图（EEG）和自我报告的测量方法，在视觉、嗅觉和味觉实验阶段，检查对PB替代品和动物基（AB）传统食品（属于肉类、鱼类和乳制品类型）的内隐和外显反应。36名被试评估了PB和AB食物的匹配程度，同时记录了脑电接近-退缩（AW）和精神负荷（WL）指标。结果显示，全球范围内，AB产品在口味、熟悉度和购买意愿方面获得了更高的评级，而PBs则被评为更具可持续性。从神经生理学的角度来看，品尝PB食品会导致更高的WL， WL与喜欢和购买意愿呈负相关，表明更大的认知努力降低了外显接受度。相反，AW与口感和PB替代品的购买意愿正相关，并且在视觉嗅觉展示阶段对AB产品的购买意愿也更高，反映出更大的熟悉度。心理特征调节了反应：健康和可持续的生活方式（LOHAS评分）与更有利的PB评级相关，尽管没有相应的脑电图指数，而新食物恐惧症与PB和AB产品的WL增加和AW减少有关，表明尽管自我报告不变，但认知参与度较低。通过结合神经科学和行为测量，这种多方法的方法为消费者对植物性食品的看法提供了新的见解。研究结果强调了认知努力和方法动机在食品评估中的双重作用，并强调了开发和销售符合消费者期望的植物性产品的实际意义。

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