Current Research in Food Science最新文献_第7页

Carbon source modulates the antifungal and antibiofilm activities of Lactiplantibacillus plantarum S61 supernatants against Rhodotorula glutinis UMP22 碳源调控植物乳杆菌S61上清液对粘红酵母UMP22的抗真菌和抗膜活性

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2025-12-08 DOI: 10.1016/j.crfs.2025.101272

Sara Moumnassi , Adem Gharsallaoui , Mohamed Brahmi , Nour Eddine Bentouhami , Meryem Idrissi Yahyaoui , Mohamed Taibi , Bouchra El Guerrouj , Reda Bellaouchi , Emilie Dumas , Abdeslam Asehraou

Natural metabolites produced by lactic acid bacteria (LAB) are emerging as sustainable alternatives to synthetic antifungal agents. This study evaluated the antifungal and antibiofilm activities of cell-free supernatants (CFSs) derived from Lactiplantibacillus plantarum S61, cultivated with glucose (CFS-Gl) or arabinose (CFS-Ar), against the spoilage and opportunistic yeast Rhodotorula glutinis UMP22. Antifungal activity was determined by agar diffusion and MIC/MFC assays, while stability was assessed under variable temperature, pH, and enzymatic conditions. Membrane permeability, evaluated through propidium iodide uptake, confirmed that CFSs disrupt fungal cell integrity, indicating a multifactorial mode of action involving organic acids and protease-sensitive peptides.

CFS-Ar exhibited significantly higher antifungal potency than CFS-Gl, achieving an inhibition zone of 36.7 ± 0.4 mm. When combined with sub-inhibitory concentrations of cycloheximide (MIC/2 = 15.5 μg/mL; MIC/3 = 10.3 μg/mL), both CFSs produced a synergistic effect, achieving near-complete growth suppression while lowering the required antifungal dose. In addition, both CFSs demonstrated strong preventive and curative antibiofilm activities across a wide range of temperatures (4–37 °C), concentrations, and exposure durations. The persistence of activity under refrigeration highlights their relevance for food preservation.

Overall, these findings identify L. plantarum S61 as a promising source of thermostable, pH-tolerant bioactive metabolites with dual antifungal and antibiofilm functions. The observed synergy between CFSs and conventional antifungals offers an innovative, eco-friendly, and resistance-mitigating strategy for controlling spoilage yeasts and emerging fungal contaminants in food and health-related applications.

乳酸菌（LAB）产生的天然代谢物正在成为合成抗真菌剂的可持续替代品。本研究评价了植物乳杆菌S61的无细胞上清液（CFSs）在葡萄糖（CFS-Gl）或阿拉伯糖（CFS-Ar）培养下对腐败酵母和机会酵母粘红酵母UMP22的抗真菌和抗膜活性。通过琼脂扩散和MIC/MFC测定抗真菌活性，同时在不同温度、pH和酶促条件下评估稳定性。通过碘化丙啶摄取评估膜通透性，证实CFSs破坏真菌细胞完整性，表明涉及有机酸和蛋白酶敏感肽的多因子作用模式。CFS-Ar的抑菌活性明显高于CFS-Gl，抑菌区为36.7 ± 0.4 mm。当与亚抑制浓度的环己亚胺（MIC/2 = 15.5 μg/mL; MIC/3 = 10.3 μg/mL）联合使用时，两种CFSs均产生协同效应，在降低所需抗真菌剂量的同时实现近乎完全的生长抑制。此外，两种CFSs在很宽的温度范围（4-37 °C）、浓度和暴露时间范围内都表现出很强的预防和治疗性抗生素膜活性。在冷藏下活动的持久性突出了它们与食品保存的相关性。总之，这些发现确定了L. plantarum S61是具有抗真菌和抗生物膜双重功能的耐热、耐ph生物活性代谢物的有希望的来源。观察到的CFSs和传统抗真菌剂之间的协同作用为控制食品和健康相关应用中的腐败酵母和新出现的真菌污染物提供了一种创新的、生态友好的和减轻耐药性的策略。

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引用次数: 0

Size- and density-dependent gastric emptying of emulsion-alginate beads for tailored in vitro intestinal lipolysis 大小和密度依赖的胃排空海藻酸乳珠为量身定制的体外肠脂解

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2025-12-15 DOI: 10.1016/j.crfs.2025.101279

Lingfeng Wu, Karin Schroën, Meinou Corstens

The gastric emptying profile is essential for nutrient digestion and metabolism, and its complex relation with food structure is not well understood. Advanced dynamic in vitro digestors in combination with model food structures offer promising ways to study and control digestion in the gastrointestinal tract. In this study, the NEar Real Digestive Tract (NERDT) system is used to investigate the impact of gastric emptying on intestinal lipolysis of emulsion-alginate beads. These model food structures were 0.8–3.2 mm in size, and had different density.

All particles were strong enough to resist the applied peristaltic forces and remained intact throughout gastrointestinal digestion. Particles made with higher alginate concentration settled down in the stomach due to higher density, leading to a prolonged lag time in gastric emptying. Particles with a density similar to gastric fluid mix more homogeneously and are emptied faster, depending on their as determined by gastric sieving. The half gastric emptying time (t_0.5) varied between 43.8 and 112 min, with higher gastric homogeneity corresponding to faster emptying, that is when particles were small and not prone to gastric sieving. The gastric emptying profiles were used to predict the intestinal substrate concentrations and FFA release profile in time. The experimental data and model showed that ∼70 % of the fatty acid release takes place in the duodenum. These insights support food matrix design for controlled digestion in the small intestine.

胃排空对营养物质的消化和代谢至关重要，其与食物结构的复杂关系尚不清楚。先进的动态体外消化器与模型食物结构相结合，为研究和控制胃肠道消化提供了有前途的方法。本研究采用近真实消化道（NERDT）系统研究胃排空对海藻酸乳珠肠道脂解的影响。模型食物结构大小在0.8 ~ 3.2 mm之间，密度不同。所有颗粒都足够强大，可以抵抗施加的蠕动力，并在胃肠道消化过程中保持完整。海藻酸盐浓度高的颗粒由于密度高而在胃中沉淀，导致胃排空滞后时间延长。密度与胃液相似的颗粒混合更均匀，排空更快，这取决于它们的胃筛分。半胃排空时间（t0.5）在43.8 ~ 112 min之间变化，胃均匀性越高排空越快，即颗粒越小，不易发生胃筛分。利用胃排空曲线及时预测肠道底物浓度和游离脂肪酸释放曲线。实验数据和模型表明，~ 70 %的脂肪酸释放发生在十二指肠。这些见解支持在小肠中控制消化的食物基质设计。

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引用次数: 0

Electron paramagnetic resonance (EPR) spin trapping applied to Chardonnay wines: impact of phenolic content and ethanol 电子顺磁共振（EPR）自旋捕获技术在霞多丽葡萄酒中的应用：酚类含量和乙醇的影响

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2025-12-11 DOI: 10.1016/j.crfs.2025.101276

Pei Han , Alexandre Pons

Chemical oxidation is the main cause of damage during the bottle aging of white wines. It is due to Fenton-type reaction mechanisms, i.e., a radical oxidation cascade which leads to the formation of 1-hydroxyethyl radicals (1-HER) from ethanol. An optimized electron paramagnetic resonance (EPR) approach, using the Fenton reaction and N-tert-Butyl-α-(4-pyridyl-1-oxide) nitrone as spin trap, was used to study the formation kinetic of 1-HER. Important parameters of the reaction were identified and optimized, i.e., temperature, dissolved oxygen and free bisulfite content. We found that acetaldehyde removed bisulfite without artifacts on 1-HER kinetics, making the protocol suitable for routine laboratory analysis. We then validated the log-normal model to describe the complex formation/degradation kinetic of 1-HER and used it to rank 69 Chardonnay wines in four categories. Low levels of phenolic acid, in particular the cinnamic acids such as caftaric acid, seemed to correspond to a specific formation kinetic of 1-HER (high level produced slowly). In addition, ethanol concentration (0–100 % vol.) greatly impacted its formation kinetics, whereas it had non-significant effect within the white wine range (12–15 % vol.). These results demonstrate that the response of white wines to radical oxidation in controlled and tuned conditions is a promising approach to evaluate aging potential and suggest that maturity level might modulate the 1-HER formation in Chardonnay wines.

化学氧化是白葡萄酒在装瓶陈酿过程中造成损害的主要原因。这是由于芬顿型反应机制，即自由基氧化级联，导致乙醇形成1-羟乙基自由基（1-HER）。采用优化的电子顺磁共振（EPR）方法，以Fenton反应和n -叔丁基-α-（4-吡啶-1-氧化物）硝基为自旋阱，研究了1-HER的形成动力学。确定并优化了反应的重要参数，即温度、溶解氧和游离亚硫酸盐含量。我们发现乙醛去除亚硫酸氢盐没有1-HER动力学上的伪影，使该方案适合常规实验室分析。然后，我们验证了对数正态模型来描述1-HER的复杂形成/降解动力学，并使用它对69种霞多丽葡萄酒进行了四类排名。低水平的酚酸，特别是肉桂酸，如肉桂酸，似乎对应于1-HER的特定形成动力学（高水平缓慢产生）。此外，乙醇浓度（0-100 % vol.）极大地影响了其形成动力学，而在白葡萄酒范围内（12-15 % vol.）则无显著影响。这些结果表明，在可控和调节的条件下，白葡萄酒对自由基氧化的反应是评估陈酿潜力的一种有希望的方法，并表明成熟度可能调节霞多丽葡萄酒中1-HER的形成。

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引用次数: 0

Integrated hyperspectral–RGB modeling for the estimation of wheat protein and dough rheological properties using machine and deep transfer learning 基于机器和深度迁移学习的小麦蛋白质和面团流变特性综合高光谱- rgb建模。

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-01-28 DOI: 10.1016/j.crfs.2026.101329

Shaohua Zhang , Qianya Cheng , Tiantian Wang , Changjun Dai , Jichun Tian , Wei Feng , Chenyang Wang , Tiancai Guo , Li He

The rapid non-destructive estimation of wheat protein properties and dough rheological characteristics is of great significance for ensuring processing quality, food safety, and variety classification. This study established a multi-source remote sensing framework integrating hyperspectral and red–green–blue (RGB) data. By extracting wavelet features (WFs) and color indices (CIs), and applying Pearson correlation analysis combined with the successive projections algorithm–variance inflation factor (SPA-VIF) for feature selection, partial least squares regression (PLSR), extreme gradient boosting (XGBoost), and attention-based multi-task learning (MTL-AM) were employed to predict wheat protein and rheological traits. The results showed that the fusion of wavelet features with RGB images significantly improved model prediction accuracy, and that the estimation performance of XGBoost and MTL-AM was significantly higher than that of PLSR. To further improve the estimation accuracy of the farinograph quality number (FQN), the combined MTL-AM–XGBoost model achieved the highest accuracy (R² = 0.982, RMSE = 8.975, MAE = 7.087, RPD = 6.077). This study provides an effective technical solution for the non-destructive, high-throughput monitoring of wheat functional quality.

小麦蛋白特性和面团流变特性的快速无损检测对保证加工质量、食品安全和品种分类具有重要意义。本研究建立了高光谱与红绿蓝（RGB）数据相结合的多源遥感框架。通过提取小波特征（WFs）和颜色指数（CIs），采用Pearson相关分析结合逐次预测算法-方差膨胀因子（SPA-VIF）进行特征选择，采用偏最小二乘回归（PLSR）、极端梯度增强（XGBoost）和基于注意的多任务学习（MTL-AM）预测小麦蛋白质和流变性状。结果表明，小波特征与RGB图像的融合显著提高了模型的预测精度，XGBoost和MTL-AM的估计性能明显高于PLSR。为进一步提高粉质图质量数（FQN）的估计精度，MTL-AM-XGBoost联合模型的准确率最高（R2 = 0.982,RMSE = 8.975,MAE = 7.087,RPD = 6.077）。本研究为小麦功能品质的无损、高通量监测提供了有效的技术解决方案。

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引用次数: 0

Multi-omics reveals microbial community characteristics and flavonoid biotransformation mechanisms during mung bean sour fermentation 多组学揭示了绿豆酸发酵过程中微生物群落特征和类黄酮生物转化机制

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-02-07 DOI: 10.1016/j.crfs.2026.101342

Xunda Wang, Yuxia Yang, Yue Li, Ziqi Zhu, Reham khashaba, Qinghua Yue

Fermented foods are gaining popularity for their health benefits, and fermented mung bean products are recognized for their nutritional value. To investigate microbial community succession and abundance dynamics of bioactive compounds like flavonoids in fermented mung bean sour (MBS), parallel metagenomic and metabolomic analyses were performed. Metagenomic profiling identified Lactiplantibacillus, Lactococcus, Bifidobacterium, and Acetobacter as dominant genera. Functional gene analysis demonstrated a significant increase in the relative abundance of flavonoid degradation pathways, which exhibited strong positive correlations (r > 0.8, p < 0.05) with the dominant genera. Metabolomic analysis revealed a significant decrease in flavonoids, including vitexin and orientin. Moreover, increased activities of β-glucosidase and α-rhamnosidase were identified as key factors promoting the biotransformation of flavonoids into bioactive metabolites such as apigenin, naringenin, and quercetin. This study provides a foundation for further understanding the microbial conversion and utilization of flavonoid compounds in mung beans.

发酵食品因其健康益处而越来越受欢迎，发酵绿豆产品因其营养价值而得到认可。为了研究发酵绿豆酸（MBS）中黄酮类化合物等生物活性物质的微生物群落演替和丰度动态，进行了宏基因组和代谢组学平行分析。宏基因组分析鉴定乳酸菌属、乳球菌属、双歧杆菌属和醋酸杆菌属为优势属。功能基因分析表明，黄酮类降解途径的相对丰度显著增加，与优势属呈强正相关（r >； 0.8,p <； 0.05）。代谢组学分析显示黄酮类化合物含量显著降低，包括牡荆素和荭草苷。此外，β-葡萄糖苷酶和α-鼠李糖苷酶活性的增加是促进黄酮类化合物转化为芹菜素、柚皮素和槲皮素等生物活性代谢物的关键因素。本研究为进一步了解绿豆中黄酮类化合物的微生物转化和利用提供了基础。

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引用次数: 0

Detection and identification of insect processed animal proteins in microscopic images using deep learning 利用深度学习在显微图像中检测和识别昆虫加工动物蛋白

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-03-04 DOI: 10.1016/j.crfs.2026.101374

Cyril Kaisin , Pascal Veys , Abigaël Anselmo , Bernard Gosselin

The introduction of terrestrial invertebrate processed animal proteins (PAPs) from insects in animal feed has introduced challenges for official controls in the European Union. Currently, their detection relies only on light microscopy and is entirely dependent on the expertise of trained operators. Recent studies have highlighted two primary problems regarding insect PAP detection: specificity issues due to the misidentification of non-insect structures as insect derived ones, and the difficulty in categorizing a wide morphological diversity of particles resulting from the grinding of whole insect larvae. To address these limitations, a proof of concept was developed involving automated microscopic image analysis and classification by deep learning. A classification pipeline integrating a YOLO object detection model with an improved ConvNeXt architecture coupled with transformer blocks was tested. After supervised learning, training and validation of the model, obtained results allowed to successfully distinguish insect particles from other non-insect materials, and to discriminate PAPs particles derived from Tenebrio molitor and Hermetia illucens achieving average Matthews Correlation Coefficient of 0.89 and accuracies exceeding 95% for both tasks. The robust performance and the rapid processing speed of the model enabled to couple it to a digital microscope for real-time automated particle classification, including confidence scores for individual particle predictions. This artificial intelligence model for microscopic identification of complex structures opens new perspectives for official controls achieving performance scores never reached before. It provides to microscopists an optimisation of image analysis and a valuable decision-support tool in complex feed matrices where human expertise is frequently challenged.

在动物饲料中引入来自昆虫的陆生无脊椎动物加工动物蛋白（pap）给欧盟的官方控制带来了挑战。目前，它们的检测仅依赖于光显微镜，完全依赖于训练有素的操作人员的专业知识。最近的研究强调了昆虫PAP检测的两个主要问题：由于将非昆虫结构错误地识别为昆虫衍生结构而引起的特异性问题，以及由于研磨整个昆虫幼虫而产生的广泛形态多样性颗粒难以分类。为了解决这些限制，开发了一个概念验证，涉及通过深度学习进行自动显微图像分析和分类。测试了将YOLO目标检测模型与改进的ConvNeXt体系结构结合变压器块的分类管道。经过对模型的监督学习、训练和验证，得到的结果可以成功区分昆虫颗粒和其他非昆虫材料，并且可以区分来自黄粉虫和黑虫的PAPs颗粒，两项任务的平均马修斯相关系数为0.89，准确率均超过95%。该模型的强大性能和快速处理速度使其能够与数字显微镜相结合，用于实时自动粒子分类，包括单个粒子预测的置信度评分。这种用于复杂结构微观识别的人工智能模型为官方控制实现前所未有的性能分数开辟了新的视角。它为显微镜提供了图像分析的优化和复杂饲料矩阵中人类专业知识经常受到挑战的有价值的决策支持工具。

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引用次数: 0

Colloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats 熟燕麦和非熟燕麦分离蛋白的胶体状态和乳化特性

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-01-17 DOI: 10.1016/j.crfs.2026.101313

Ines Pynket, Frederik Janssen, Valérie Janssis, Lise Maeseele, Christophe M. Courtin, Arno G.B. Wouters

There is a strong need for basic insights into the colloidal state of oat proteins as function of environmental conditions, and the relationship with functional properties. Relevant in this regard is the commonly applied industrial oat groat heat treatment (‘kilning’) which is here hypothesized to affect the colloidal and functional properties of oat protein isolates (OPIs). Here, we prepared OPIs from non-heat-treated (NHT) and industrially heat-treated (IHT, kilned) oats and investigated colloidal and emulsifying properties of OPI_NHT and OPI_IHT dispersions, as a function of protein concentration (0.5–2.0% w_protein/v) and pH (7.0–9.0). OPI_NHT and OPI_IHT dispersions at pH 7.0 were more prone to aggregation and had lower colloidal stability than at pH 9.0, attributable to increased electrostatic repulsion at higher pH. Notably, initially increasing dispersion pH to 9.0 prior to lowering the pH to 7.0 improved the dispersion colloidal stability at neutral pH, potentially due to irreversible protein structural changes. Overall, OPI_IHT dispersions were more colloidally stable than OPI_NHT dispersions, presumably due to kilning-induced protein structural changes resulting in pronouncedly aggregated proteins in IHT oats not being recovered in the OPI itself. Oil-in-water emulsions prepared from OPI_IHT dispersions had higher apparent stability than those prepared from OPI_NHT dispersions. Moreover, emulsion stability improved (i) at alkaline conditions, where protein aggregation was reduced, and (ii) upon prior protein aggregate removal by centrifugation. These observations suggest a negative influence of oat protein aggregates on emulsion apparent stability; however, the underlying mechanisms remain unclear and should be studied further. These findings offer critical insights into how oat kilning influences the protein colloidal and emulsifying properties.

迫切需要对燕麦蛋白的胶体状态作为环境条件的功能及其与功能特性的关系进行基本的了解。与此相关的是通常应用的工业燕麦热处理（“焙烧”），这里假设它会影响燕麦分离蛋白（OPIs）的胶体和功能特性。本研究以未经热处理（NHT）和工业热处理（IHT）的燕麦为原料制备了opi，并研究了OPINHT和OPIIHT分散体的胶体和乳化性能与蛋白质浓度（0.5-2.0% wprotein/v）和pH（7.0-9.0）的关系。OPINHT和OPIIHT分散体在pH 7.0时比pH 9.0时更容易聚集，胶体稳定性较低，这是由于较高pH下静电斥力的增加。值得注意的是，先将分散体pH提高到9.0，再将pH降低到7.0，在中性pH下分散体的胶体稳定性得到改善，这可能是由于不可逆的蛋白质结构变化。总的来说，OPIIHT分散体比OPINHT分散体在胶体上更稳定，这可能是由于杀戮诱导的蛋白质结构变化导致IHT燕麦中明显聚集的蛋白质在OPI本身中没有被恢复。OPIIHT分散体制备的水包油乳液的表观稳定性优于OPINHT分散体。此外，乳状液稳定性得到改善(i)在碱性条件下，蛋白质聚集减少，（ii）在先前通过离心去除蛋白质聚集后。这些结果表明燕麦蛋白聚集体对乳状液表观稳定性有负面影响；然而，潜在的机制尚不清楚，应进一步研究。这些发现为燕麦烘烤如何影响蛋白质的胶体和乳化特性提供了重要的见解。

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引用次数: 0

2′-Fucosyllactose and its metabolites propionate/butyrate suppress inflammation through a shared TLR4/p38 MAPK-dependent pathway in vitro and in vivo 2'- focusyllactose及其代谢物丙酸盐/丁酸盐通过TLR4/p38 mapk依赖通路在体外和体内抑制炎症。

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-02-18 DOI: 10.1016/j.crfs.2026.101352

Kai Na , Cheng Chao , Tianfei Yu , Liqun Wang , Xiaotong Liu , Li Zhang , Kejue Feng , Junhua Lei , Yu Xiong , Xiaohua Guo

2′-Fucosyllactose (2′-FL), the most abundant human milk oligosaccharide (HMO), exhibits potent anti-inflammatory properties, yet the underlying mechanisms remain incompletely understood. This study employed an integrated approach combining in vitro fermentation systems, Caco-2 cell assays, in vivo murine colitis models, and molecular docking simulations to elucidate the dual mechanisms of 2′-FL action. In vitro fermentation revealed that 2′-FL selectively enhanced propionate and butyrate production while enriching Bacteroides acidifaciens and Allobaculum stercoricanis, key short-chain fatty acids (SCFAs)-producing taxa. In enterotoxigenic Escherichia coli (ETEC)-infected Caco-2 cells, 2′-FL suppressed TLR4/p38 MAPK signaling and inflammation, an effect mirrored by propionate and butyrate. Similarly, in the dextran sulfate sodium (DSS)-induced mouse colitis model, 2′-FL inhibited this signaling pathway, alleviated inflammation, and, in parallel, specifically elevated levels of propionate and butyrate. Molecular docking analyses also indicated that 2′-FL and its metabolites, propionate and butyrate, exhibit binding to the TLR4–MD2 complex with specific affinity. These results support a coordinated mechanism whereby 2′-FL alleviates intestinal inflammation through putative TLR4 antagonism and the microbiota-derived SCFAs, both of which converge to modulate the TLR4/p38 MAPK-dependent signaling axis. Our work provides a mechanistic foundation for 2′-FL as a precision prebiotic targeting gut inflammation via host-microbe crosstalk.

2'-焦酰基乳糖（2'- fl）是最丰富的人乳寡糖（HMO），具有有效的抗炎特性，但其潜在的机制尚不完全清楚。本研究采用体外发酵系统、Caco-2 细胞实验、小鼠体内结肠炎模型和分子对接模拟相结合的综合方法，阐明2'-FL作用的双重机制。体外发酵表明，2′-FL选择性地提高了丙酸和丁酸的产量，同时丰富了产酸拟杆菌和异杆菌群这两种关键短链脂肪酸（SCFAs）的类群。在肠产毒素大肠杆菌（ETEC）感染Caco-2 细胞中，2'-FL抑制TLR4/p38 MAPK信号和炎症，丙酸盐和丁酸盐反映了这种作用。同样，在葡聚糖硫酸钠（DSS）诱导的小鼠结肠炎模型中，2'-FL抑制了这一信号通路，减轻了炎症，同时特异性地升高了丙酸盐和丁酸盐的水平。分子对接分析还表明，2′-FL及其代谢产物丙酸酯和丁酸酯与TLR4-MD2复合物具有特异性亲和力。这些结果支持了一种协调机制，即2'-FL通过假定的TLR4拮抗作用和微生物源性scfa缓解肠道炎症，这两种作用都汇聚到调节TLR4/p38 mapk依赖的信号轴上。我们的工作为2'-FL通过宿主-微生物串扰作为精确靶向肠道炎症的益生元提供了机制基础。

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引用次数: 0

Structure-effect relationship of phenolic compounds on α-amylase inhibition studied by isothermal titration calorimetry 等温滴定量热法研究酚类化合物抑制α-淀粉酶的构效关系

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2025-12-06 DOI: 10.1016/j.crfs.2025.101266

Mengyao Xiong , Jörn Plambeck , Tuba Esatbeyoglu , Maria Buchweitz

Recent studies have emphasized the therapeutic potential of polyphenols in regulating blood glucose levels. To assess the inhibitory effects of different phenolic structures and various plant extracts on pancreatic α-amylase in real-time under physiologically relevant conditions, starch hydrolysis was monitored by isothermal titration calorimetry. Significant impact of the phenolic structure was observed for the inhibition strength and mechanism. While some polyphenols demonstrated reversible inhibition, others seem to form aggregates. Traditional apple varieties exhibited greater α-amylase inhibition than commercial varieties. Apple peel, characterized by higher phenolic contents and flavonols, exceeded the inhibition by extracts from flesh. Aronia rich in procyanidins and tea with EGCG revealed excellent and concentration-dependent inhibition. In contrast to cyanidin-3-O-glucoside, black carrot anthocyanins exhibited insignificant inhibition, indicating a limiting impact of the sugar acylation. These findings underscore the role of specific polyphenol structures in modulating carbohydrate digestion, suggesting their potential for managing glycaemic control.

最近的研究强调了多酚在调节血糖水平方面的治疗潜力。为了评估不同酚类结构和不同植物提取物在生理相关条件下对胰腺α-淀粉酶的实时抑制作用，采用等温滴定量热法监测淀粉水解。观察到酚类结构对抑制强度和机理有显著影响。虽然一些多酚表现出可逆的抑制作用，但其他多酚似乎形成聚集体。传统苹果品种表现出比商品品种更强的α-淀粉酶抑制作用。苹果皮具有较高的酚类和黄酮醇含量，超过了果肉提取物的抑制作用。富含原花青素的野樱草和茶对EGCG的抑制效果良好且呈浓度依赖性。与花青素-3- o -葡萄糖苷相比，黑胡萝卜花青素表现出不显著的抑制作用，表明糖酰化的限制作用。这些发现强调了特定多酚结构在调节碳水化合物消化中的作用，表明它们具有控制血糖的潜力。

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引用次数: 0

Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of Monascus-fermented cheese 分子感官科学阐明了甲基酮对红曲霉发酵奶酪奶油香气的贡献

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

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-01-27 DOI: 10.1016/j.crfs.2026.101328

Yadong Wang, Ying Wang, Ting Meng, Bei Wang, Yanbo Wang

Monascus-fermented cheese (MC) is a novel Chinese delicacy characterized by distinctive fruity, creamy, and fermented aromas. This study systematically characterized, using integrated sensory-directed analytical approaches, the aroma compounds during the 90-d ripening stage of MC using molecular sensory science techniques to elucidate the key methyl ketones responsible for its creamy flavor profile. Quantitative descriptive analysis (QDA) revealed a significant increase in the creamy intensity as the ripening process progressed (p < 0.05). Solid-phase microextraction (SPME)-Arrow-gas chromatography-mass spectrometry (GC-MS) identified 115 volatile compounds, of which 36, including 13 methyl ketones, were selected (FD ≥ 81) for further analysis. Further odor activity value (OAV) analysis and aroma omission/addition experiments identified 2-heptanone, 2-nonanone, and 2-undecanone as the key methyl ketone compounds in MC. Stable isotope dilution analysis (SIDA) was employed to quantify these three compounds and to validate their content dynamics across different ripening stages. This study identifies the key compounds behind MC's creamy aroma, providing a scientific basis for future optimization studies.

红曲霉发酵奶酪（MC）是一种新颖的中国美食，其特点是独特的水果味、奶油味和发酵香味。本研究采用综合感官导向分析方法，系统表征了MC成熟90 d期间的香气化合物，并利用分子感官科学技术阐明了其奶油风味的关键甲基酮。定量描述性分析（QDA）显示，随着成熟过程的进行，乳脂强度显著增加（p <； 0.05）。固相微萃取(SPME)-箭头-气相色谱-质谱法（GC-MS）鉴定出115种挥发性化合物，其中36种，包括13种甲基酮（FD ≥ 81）进行进一步分析。进一步的气味活性值（OAV）分析和香气遗漏/添加实验确定了2-庚酮、2-壬烷酮和2-壬烷酮是MC中的关键甲基酮类化合物。采用稳定同位素稀释分析（SIDA）对这三种化合物进行了定量分析，并验证了它们在不同成熟阶段的含量动态。本研究确定了麦香乳脂香气背后的关键化合物，为今后的优化研究提供了科学依据。

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引用次数: 0