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

Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery 米糠蜡结构夏威夷果油凝胶和温度响应油包水乳液：制备、表征和虾青素输送

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.2026.101325

Xixiang Shuai , Ming Zhang , Changbin Wei , Zhenxing Wang , Gangjun Guo , Liqing Du , Jun Chen , Taotao Dai

Oil structuring has been considered as a promising design for fat replacement due to its high content of unsaturated fatty acids and solid fat-like texture. In this study, rice bran wax (RBW) was used as an oleogelator to construct astaxanthin-loaded macadamia oleogel system, and the crystal morphology, intermolecular force and rheological behavior of the oleogels were evaluated. The results showed that RBW formed a stable oleogel at low concentration (5.0 wt%), which was attributed to the formation of a network of RBW crystals held together by van der Waals interactions. Moreover, the oleogels exhibited excellent thixotropy and thermal reversibility. Meanwhile, stable oleogels enabled the preparation of surfactant-free W/O emulsions with excellent stability (≥21 days). Microstructure and X-ray diffraction results confirmed that the stability of the emulsions was attributed to the crystallization of the RBW. And the emulsions showed temperature responsiveness. Additionally, the presence of RBW reduced the release of fatty acids (49 %–25 %) and the bioaccessibility of astaxanthin (20.3 %–10.9 %) in the emulsion during simulated in vitro digestion. The results can provide guidance for the development of novel solid fats, emulsions without surfactants, and functional foods with regulated lipid digestion and controlled nutrient release profiles.

由于其不饱和脂肪酸含量高和固体脂肪样结构，油结构被认为是一种很有前途的脂肪替代设计。本研究以米糠蜡（RBW）为油凝胶剂，构建了虾青素负载的夏威夷果油凝胶体系，并对其晶体形态、分子间力和流变性能进行了表征。结果表明，RBW在低浓度（5.0 wt%）下形成了稳定的油凝胶，这是由于RBW晶体在范德华相互作用下形成了一个网络。此外，油凝胶具有良好的触变性和热可逆性。同时，稳定的油凝胶使制备无表面活性剂的W/O乳液具有优异的稳定性（≥21天）。微观结构和x射线衍射结果证实了乳液的稳定性归因于RBW的结晶。乳剂表现出温度响应性。此外，在模拟体外消化过程中，RBW的存在降低了乳状液中脂肪酸的释放（49% % -25 %）和虾青素的生物可及性（20.3 % -10.9 %）。研究结果可为新型固体脂肪、无表面活性剂乳剂以及调节脂质消化和控制营养物质释放的功能食品的开发提供指导。

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引用次数: 0

Rapid classification and quality assessment of citrus essential oils via machine-learning-assisted Raman spectroscopy 基于机器学习辅助拉曼光谱的柑橘精油快速分类和质量评价

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.2026.101321

Yong-Xuan Hong , Jia-Wei Tang , Jie Chen , Yun-Yun Xie , Zhang-Wen Ma , Qing-Hua Liu , Liang Wang

Citrus essential oils (EOs) require accurate identification and assessment to ensure authenticity and consistency. However, conventional techniques such as gas chromatography (GC) and mass spectrometry (MS) are time-consuming and expensive, highlighting the need for novel analytical methods. This study proposes an approach for EOs detection using Raman spectroscopy (RS) combined with machine learning (ML) algorithms. Six citrus EOs underwent an evaporation experiment, with Raman spectra collected at five time points and GC-MS was used to analyze compositional changes at the starting and ending points of evaporation as a standard reference. Five ML algorithms were developed to identify differences among EOs and monitor their temporal changes. The predictive performance was evaluated using multiple quantitative metrics. The results show that the support vector machine (SVM) consistently achieves the best performance across all prediction tasks, and the interpretability algorithm identified key components in the Raman spectra of EOs. Taken together, RS-SVM is proven to be an accurate and cost-effective analytical technique for the rapid identification and quality assessment of citrus EOs.

柑橘精油（EOs）需要准确的识别和评估，以确保其真实性和一致性。然而，传统的气相色谱（GC）和质谱（MS）等技术既耗时又昂贵，因此需要新的分析方法。本研究提出了一种利用拉曼光谱（RS）与机器学习（ML）算法相结合的EOs检测方法。采用6种柑橘精油进行蒸发实验，采集5个时间点的拉曼光谱，以气相色谱-质谱法分析蒸发起始点和蒸发结束点的成分变化作为标准参考。开发了五种ML算法来识别EOs之间的差异并监测其时间变化。使用多个定量指标评估预测性能。结果表明，支持向量机（SVM）在所有预测任务中均能获得最佳性能，可解释性算法识别出EOs拉曼光谱中的关键成分。综上所述，RS-SVM是一种准确、经济的柑橘种质资源快速鉴定和质量评价分析技术。

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引用次数: 0

Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas pH变化和高压均质对不合格豌豆蛋白提取物结构和技术功能特性的影响

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101286

Stella Plazzotta , Sofia Melchior , Lorenzo Barozzi , Alberto Saitta , Maria Cristina Nicoli , Lara Manzocco

This study aimed to elucidate the mechanisms involved in the modification of structure and techno-functional properties of pea proteins upon pH-shift (PS), high-pressure homogenization (HPH) and their combination (PS + HPH). Unlike many previous studies on dried commercial isolates, treatments were applied directly to wet extracts to increase sustainability. Wet protein extracts obtained from substandard peas by alkaline extraction and isoelectric precipitation were subjected to PS, HPH and PS + HPH before drying. Differential scanning calorimetry showed that proteins were extensively denatured already upon extraction. None of the treatments impacted protein primary and secondary structure, as detected by SDS-PAGE and FTIR. Single treatments promoted protein aggregate detachment, exposing hydrophilic and hydrophobic groups, and particle size decrease, while PS + HPH favored intramolecular bonding of the small particles formed upon PS. These structural changes increased extract solubility, interfacial properties, water/oil holding capacity and antioxidant activity. PCA highlighted structural changes induced by PS and HPH on pea proteins to be associated with improved functionalities, opening new possibilities for pea waste upcycling into protein-rich ingredients.

本研究旨在阐明pH-shift （PS）、高压均质（HPH）及其组合（PS + HPH）对豌豆蛋白结构和技术功能特性的影响机制。与之前对干燥商业分离物的许多研究不同，处理直接应用于湿提取物以增加可持续性。对不合格豌豆进行碱性提取和等电沉淀法得到的湿蛋白提取物进行PS、HPH和PS + HPH干燥处理。差示扫描量热法表明，蛋白质在提取时已经广泛变性。通过SDS-PAGE和FTIR检测，没有任何处理影响蛋白质的一级和二级结构。单一处理促进了蛋白质聚集体的分离，暴露出亲疏水基团，颗粒尺寸减小，而PS + HPH有利于小颗粒在PS上形成的分子内键合，这些结构变化提高了提取物的溶解度、界面性质、水/油保持能力和抗氧化活性。主成分分析强调了PS和HPH对豌豆蛋白的结构变化与功能改善有关，为豌豆废物转化为富含蛋白质的成分开辟了新的可能性。

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引用次数: 0

Evaluating the efficiency of Lactiplantibacillus pentosus as a biocoagulant in soy cheese production: Effects on texture properties 乳酸菌作为生物混凝剂在大豆奶酪生产中的效果评价：对质地特性的影响。

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101305

Fatemeh Rahmani , Ali Moayedi , Victor Dopazo , Giuseppe Meca , Morteza Khomeiri , Mahboobeh Kashiri

The increasing demand for plant-based foods has driven interest in improving soy cheese quality through alternative coagulation strategies. This study compared the effects of fermentation with Lactiplantibacillus pentosus and glucono-δ-lactone (GDL) coagulation on the yield, protein, dry matter, microstructure, rheological behavior, and textural properties of soy cheese. Fermented soy cheese (FSC) exhibited a significantly higher yield (15.06 %) than GDL-coagulated soy cheese (GSC; 12.82 %, p < 0.05), primarily due to improved water retention rather than changes in dry matter content. Protein content showed only minor variations between treatments during gel formation and refrigerated storage, while SDS-PAGE analysis indicated limited protein hydrolysis. Microstructural analysis revealed a more homogeneous, honeycomb-like network in FSC, whereas GSC displayed coarser structures with larger pores. Power-law modeling indicated lower elastic and viscous consistency indices (K′ and K″) in FSC on day one (p < 0.05), reflecting a softer and more flowable gel; however, no significant differences were observed after 14 days of storage. Texture profile analysis showed no significant difference in hardness between FSC (2586.32 ± 175.08) and GSC (2809.92 ± 116.28) on day one, whereas GSC exhibited a pronounced increase in hardness after 14 days (10019.75 ± 764.37). FSC displayed higher cohesiveness on the first day, while gumminess and chewiness were significantly higher in GSC after cold storage. Overall, fermentation with L. pentosus enhanced the yield of soy cheese and produced a softer, more uniform gel under the studied conditions, demonstrating its potential as a functional biocoagulant in soy cheese production.

对植物性食品的需求不断增长，促使人们对通过替代凝固策略提高大豆奶酪质量产生了兴趣。本研究比较了戊酸乳酸杆菌和葡萄糖-δ-内酯（GDL）凝固发酵对大豆奶酪产量、蛋白质、干物质、微观结构、流变学行为和质构特性的影响。发酵大豆奶酪（FSC）的产量（15.06 %）显著高于gdl凝固大豆奶酪（GSC; 12.82 %,p ），这主要是由于保水能力的提高，而不是干物质含量的变化。蛋白质含量在凝胶形成和冷藏过程中只有很小的变化，而SDS-PAGE分析表明蛋白质水解有限。微观结构分析表明，FSC具有更均匀的蜂窝状网络，而GSC具有更大的孔隙和更粗的结构。幂律模型表明，第一天FSC的弹性和粘性稠度指数（K′和K″）较低（p ），反映出凝胶更柔软，流动性更强；贮藏14 d后无显著差异。织型分析表明，FSC与GSC在第一天的硬度（2586.32 ± 175.08）差异不显著，而GSC在第14天的硬度（10019.75 ± 764.37）显著增加。FSC在第一天表现出较高的黏结性，而GSC在冷藏后的黏结性和咀嚼性显著提高。总的来说，乳状杆菌发酵提高了大豆奶酪的产量，并在研究条件下产生了更柔软、更均匀的凝胶，表明了其作为功能性生物混凝剂在大豆奶酪生产中的潜力。

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引用次数: 0

Colloidal and membrane stabilization of nanoproliposomes coated with chitosan-alginate polymers: Thermal properties, gastrointestinal release and reconstitutability 壳聚糖-海藻酸盐聚合物包被纳米原脂质体的胶体和膜稳定性：热性能、胃肠道释放和可重构性

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.2026.101315

Zahra Akbarbaglu , Fardin Tamjidi , Khashayar Sarabandi , Seid Mahdi Jafari

Instability, leakage and unwanted release of bioactive compounds loaded into nanoliposomes (NLs) are among the key challenges during storage, formulation, or various tensions (mechanical, thermal, shear, etc.). In this study, lipid membrane stabilization of phycocyanin (PC)-containing NLs was performed through chitosan-alginate (NAs) bilayer coating. Then, the reconstitution capability and retention of the biological properties of nanoproliposomes (NPLs) was investigated. The polymer complex led to improved nanovesicle properties (216 nm, −33.6 mV), encapsulation efficiency (EE 78.2 %), physical stability, EE-retention, bioactive contents (PC and TPC), biological activities (DPPH∗/ABTS∗ scavenging), and morphology (SEM), during different tensions (thermal, light and freezing) as well as controlled release (under gastrointestinal conditions). The properties of NPLs (production yield (48–62 %), flowability (relative cohesion and compressibility), functional indices (solubility ∼93 %), hygroscopicity, retention of bioactives (∼86–96 %), histogram and color indices) were affected by the composition and type of coating. Chemical (FTIR) and thermal (DSC) evaluations indicated electrostatic adsorption of biopolymers and increased rigidity of the coated membrane. The transformation of brittle structures (FD-B-NLs) into compact and rough (FD-NAs) was confirmed by SEM images. NPLs showed particles (∼430–590 nm) with wrinkled, indented structures and intact walls. The polymer bilayer coating resulted in maintaining membrane strength, structural stability, reduced unwanted leakage (75–82 % of the initial EE), and particle morphological changes during shear/dehydration stresses after reconstitution. The findings of this study can be used to design powder formulations containing stable pharmaceutical and food nanocarriers.

负载在纳米脂质体（NLs）中的生物活性化合物的不稳定性、泄漏和不必要的释放是存储、配方或各种张力（机械、热、剪切等）过程中的关键挑战。在本研究中，通过壳聚糖-海藻酸盐（NAs）双层涂层对含藻蓝蛋白（PC）的NLs进行脂膜稳定。然后，研究了纳米原脂质体（NPLs）的重构能力和生物特性的保留。该聚合物配合物在不同张力（热、光和冷冻）和控释（胃肠道条件下）下改善了纳米囊泡性能（216 nm,−33.6 mV）、包封效率（EE 78.2%）、物理稳定性、EE保留率、生物活性含量（PC和TPC）、生物活性（DPPH∗/ABTS∗清除）和形态（SEM）。NPLs的性质（产率（48 - 62%）、流动性（相对内聚性和可压缩性）、功能指数（溶解度~ 93%）、吸湿性、生物活性保留率（~ 86 - 96%）、直方图和颜色指数）受到涂层成分和类型的影响。化学（FTIR）和热（DSC）评价表明生物聚合物的静电吸附和涂层膜的刚性增加。SEM图像证实了脆性结构（FD-B-NLs）向致密和粗糙结构（FD-NAs）的转变。NPLs显示颗粒（~ 430-590 nm）具有褶皱、凹陷结构和完整的壁。聚合物双层涂层保持了膜的强度、结构稳定性，减少了不必要的泄漏（75% - 82% %的初始EE），并在重构后的剪切/脱水应力下改变了颗粒形态。本研究结果可用于设计含有稳定的药物和食品纳米载体的粉末配方。

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引用次数: 0

Sulfur dioxide and glutathione promote acetaldehyde accumulation under aerobic conditions in a model wine system: Impacts on hydroxyl radical formation 二氧化硫和谷胱甘肽促进有氧条件下乙醛在模型酒系统中的积累：对羟基自由基形成的影响

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101322

Jiaqi Wang , Heqiang Chang , Junzhe Wang , Yuhang Sun , Qinglong Wang , Lingmin Dai , Zhijing Ye , Guomin Han

The addition of antioxidants is essential in red wine aging, as it influences chemical oxidation processes. This study investigated the effects of free sulfur dioxide (SO₂) and glutathione (GSH), both individually and combined, on oxidative changes in a model wine system. Dissolved oxygen (DO), acetaldehyde, hydroxyl radicals (HO·), ferrous ions (Fe²⁺), SO₂, and GSH concentrations were monitored. Results showed that 30 mg/L SO₂ treatments effectively inhibited the Fenton reaction and accumulation of HO· and acetaldehyde, while higher SO₂ treatments (≥60 mg/L SO₂) promoted the production of acetaldehyde. All the GSH treatments increased the accumulation of acetaldehyde and HO· (fluorescence intensity = 686). Addition of SO₂: GSH treatment 30:20 and 30:80 further promoted HO· accumulation (fluorescence intensity = 2785). This study demonstrates the roles of SO₂ in radical scavenging and autoxidation, and acetaldehyde accumulation during wine oxidation can be effectively controlled and regulated by adjusting the GSH-to-SO₂ ratio.

添加抗氧化剂在红酒陈酿过程中是必不可少的，因为它会影响化学氧化过程。本研究考察了游离二氧化硫（SO2）和谷胱甘肽（GSH）单独或联合对模型酒体系氧化变化的影响。监测溶解氧（DO）、乙醛、羟基自由基（HO·）、亚铁离子（Fe2+）、SO2和谷胱甘肽浓度。结果表明，30 mg/L SO2处理能有效抑制Fenton反应，抑制HO·和乙醛的积累，而较高SO2处理（≥60 mg/L SO2）能促进乙醛的生成。所有GSH处理均增加了乙醛和HO·的积累（荧光强度 = 686）。添加SO2: GSH处理30:20和30:80进一步促进HO·积累（荧光强度 = 2785）。本研究证明了SO2在自由基清除和自氧化中的作用，通过调节gsh与SO2的比例可以有效地控制和调节葡萄酒氧化过程中乙醛的积累。

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引用次数: 0

Comparative study of the interaction between β-lactoglobulin and three carotenoids β-乳球蛋白与三种类胡萝卜素相互作用的比较研究

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

Current Research in Food Science

Pub Date : 2025-12-17 DOI: 10.1016/j.crfs.2025.101283

Jingyu Gao , Fan Wu , Nan Chen , Mo Li , Jing Zhao , Jingming Li , Yuanying Ni , Antonio J. Meléndez-Martínez , Xin Wen

Carotenoids offer numerous health benefits and exhibit strong binding affinity with β-lactoglobulin (β-lg), a major dairy protein with hydrophobic ligand-binding domains. This study examined the interaction between β-lg and three carotenoids of differing polarity: lycopene (LYC), β-carotene (β-CA), and lutein (LU). A progressive quenching of β-lg fluorescence occurred as the carotenoids concentration was raised. The quenching mechanism was static, and binding was spontaneous (Gibbs free energy, ΔG < 0). LU showed the strongest binding with β-lg. β-CA and LYC mainly interacted with β-lg via hydrophobic and van der Waals forces, while LU also formed hydrogen bonds. Spectroscopy results indicated carotenoid-induced conformational changes in β-lg. Additionally, carotenoids reduced β-lg's surface hydrophobicity and increased its particle size and absolute zeta potential in a concentration-dependent manner. Furthermore, molecular dynamics simulations further confirmed conformational changes in the complexes. The findings offer valuable insights into the interaction mechanism between proteins and carotenoids from a molecular perspective.

类胡萝卜素具有许多健康益处，并与β-乳球蛋白（β-lg）具有很强的结合亲和力，β-乳球蛋白是一种具有疏水性配体结合结构域的主要乳蛋白。本研究考察了β-lg与三种极性不同的类胡萝卜素：番茄红素（LYC）、β-胡萝卜素（β-CA）和叶黄素（LU）之间的相互作用。随着类胡萝卜素浓度的升高，β-lg荧光逐渐猝灭。猝灭机制是静态的，结合是自发的（Gibbs自由能，ΔG <； 0）。LU与β-lg结合最强。β-CA和LYC主要通过疏水性和范德华力与β-lg相互作用，LU也形成氢键。光谱学结果表明，类胡萝卜素诱导β-lg构象发生变化。此外，类胡萝卜素降低了β-lg的表面疏水性，并以浓度依赖性的方式增加了β-lg的粒径和绝对zeta电位。此外，分子动力学模拟进一步证实了配合物的构象变化。这些发现从分子的角度为蛋白质和类胡萝卜素之间的相互作用机制提供了有价值的见解。

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引用次数: 0

Unraveling the differences in meat flavor of duck and its regulatory mechanisms based on microbiomics, metabolomics, and flavoromics sequencing 基于微生物组学、代谢组学和风味组学测序，揭示鸭肉风味差异及其调控机制

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

Current Research in Food Science

Pub Date : 2025-12-16 DOI: 10.1016/j.crfs.2025.101281

Hengli Xie , Xinyue Hu , Shangmin Wang , Hehe Liu , Zongliang He , Hongjie Ji , Kunpeng Lv , Ting Zhu , Jiwen Wang

Consumers increasingly demand high-quality duck meat flavor, with reports showing notable flavor variations among different duck breeds. This study aims to clarify the flavor differences between Jinling white duck (JL), Cherry Valley duck (CV), and Liancheng white duck (LC), as well as to elucidate the regulatory mechanisms. Electronic-nose results revealed distinct flavor differences among LC, CV, and JL. The analysis showed that the JL vs. CV group contains 330 differential VOCs and 119 differential water-soluble compounds, while the JL vs. LC group has 112 differential VOCs and 74 differential water-soluble compounds. Metabolomic analysis of the pectoral muscle revealed 74 differential precursors compounds in the JL vs. CV comparison, and 147 in JL vs. LC comparison. Multi-omics analysis suggested that Anaerotruncus and Lautropia may negatively regulate the deposition of flavor precursor LPE O-14:1 in pectoral muscle, influencing 3-methyl-pentadecane and cholic acid levels, thereby affecting the duck meat flavor. These findings demonstrate that JL exhibits distinct flavor characteristics compared to LC and CV, providing valuable insights for meat quality improvement in the poultry industry.

消费者越来越需要高品质的鸭肉香精，有报告显示，不同品种的鸭肉香精存在显著差异。本研究旨在阐明金陵白鸭（JL）、樱桃谷白鸭（CV）和连城白鸭（LC）的风味差异，并阐明其调控机制。电子鼻结果显示，LC、CV和JL之间存在明显的风味差异。分析表明，JL vs CV组含有330种差异VOCs和119种差异水溶性化合物，而JL vs LC组含有112种差异VOCs和74种差异水溶性化合物。胸肌代谢组学分析显示，JL与CV比较有74种不同的前体化合物，JL与LC比较有147种不同的前体化合物。多组学分析表明，Anaerotruncus和Lautropia可能负向调节风味前体LPE O-14:1在胸肌中的沉积，影响3-甲基戊烷和胆酸水平，从而影响鸭肉风味。这些发现表明，与LC和CV相比，JL具有明显的风味特征，为家禽业的肉质改善提供了有价值的见解。

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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 : 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

Effect of acyl donors on EGCG esterification reaction catalyzed by Lipase “Amano” 30SD based on molecular dynamics analysis 酰基给体对脂肪酶“Amano”30SD催化EGCG酯化反应的影响

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

Current Research in Food Science

Pub Date : 2025-12-13 DOI: 10.1016/j.crfs.2025.101277

Shan Wang , Chaoyang Ma , Hongxin Wang

Enzymatic esterification of (−)-epigallocatechin gallate (EGCG) can improve its lipophilicity and promote its utilization, but acyl donors significantly affect the catalytic efficiency and selectivity of lipase in EGCG esterification. This study utilized food-grade Lipase “Amano” 30SD to catalyze the reaction between EGCG and different acyl donors. The yields and esterification sites of EGCG esterification products were analyzed using HPLC and MS. Molecular docking and molecular dynamics were used to further investigate the effect of acyl donor on catalytic efficiency and regioselectivity of Lipase “Amano” 30SD in EGCG esterification by establishing acyl-lipase models. Results showed that the yield of acetyl-EGCG was the highest (76.55 ± 3.45 %), while the selectivity of lauroyl-EGCG was the best with mono-substituted lauroyl-EGCG accounting for >80 %. Molecular dynamics and molecular docking revealed that acyl donors can enhanced the overall structural stability and active site flexibility of Lipase “Amano” 30SD, contributing to its catalytic efficiency. In acyl-Lipase “Amano” 30SD models, Gly122 can form H-bonds with the B-ring hydroxyl groups of EGCG, stabilizing the conformation of EGCG-Lipase “Amano” 30SD complexes to promote selective esterification of D-ring hydroxyl groups. This study promotes the understanding of enzymatic EGCG esterification and provides guidance for lipase catalytic selectivity and acyl donor selection.

（−）-表没食子儿茶素没食子酸酯（EGCG）的酶促酯化可以改善其亲脂性，促进其利用，但酰基供体显著影响脂肪酶对EGCG酯化的催化效率和选择性。本研究利用食品级脂肪酶“Amano”30SD催化EGCG与不同酰基供体的反应。采用HPLC和ms分析EGCG酯化产物的产率和酯化位点，通过建立酰基-脂肪酶模型，采用分子对接和分子动力学方法进一步研究酰基供体对脂肪酶“Amano”30SD在EGCG酯化过程中的催化效率和区域选择性的影响。结果表明，乙酰- egcg的产率最高（76.55 ± 3.45 %），月桂醇- egcg的选择性最好，单取代月桂醇- egcg的选择性为80% %。分子动力学和分子对接表明，酰基给体可以增强脂肪酶“Amano”30SD的整体结构稳定性和活性位点柔韧性，有助于提高其催化效率。在酰基脂肪酶“Amano”30SD模型中，Gly122可以与EGCG的b环羟基形成h键，稳定EGCG-脂肪酶“Amano”30SD配合物的构象，促进d环羟基的选择性酯化。本研究促进了对酶促EGCG酯化反应的认识，为脂肪酶的催化选择性和酰基供体的选择提供了指导。

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