Food Bioscience最新文献

Deep learning-assisted grafting of amino acids onto natural products from plants to enhance antibacterial performance for amplifying economic value 深度学习辅助氨基酸嫁接到植物天然产物上，增强抗菌性能，扩大经济价值

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-19 DOI: 10.1016/j.fbio.2025.108137

Jianjun Ding , Tao Jiang , Yulun Chen , Qiwen Chen , Shaofeng Yuan , Yuhang Du , Yuliang Cheng , Yahui Guo , Hang Yu , Weirong Yao

While the plant kingdom harbors numerous natural products, many exhibit insufficient antibacterial efficacy in their native state. Herein, strategic ester-bond grafting of amino acids substantially amplifies the antimicrobial activity of these underutilized natural compounds, with the resulting NP-g-Amino conjugates advantageously degrading into environmentally benign amino acids and natural products under ambient conditions. In this investigation, three Graft-QSCR models and three Graft-QSAR models were established utilizing distinct deep learning methodologies to predict both antibacterial potential and minimum inhibitory concentration (MIC) of NP-g-Amino conjugates, respectively. The Graft-QSCR1 and Graft-QSAR1 models developed using the Multi-Layer Perceptron (MLP) algorithm demonstrated excellent accuracy in predicting antibacterial potential (AUC = 0.98, ACC = 0.96) and optimal MIC prediction performance (R² = 0.77, RMSE = 0.37). The combined application of Graft-QSAR1 and Graft-QSCR1 models guided amino acid grafting on three plant-derived natural products (Diosgenin, Stigmasterol, Protopanaxadiol), enhancing antibacterial activity by 60-235-fold. Taking diosgenin from Chinese yam (Dioscorea) as an example, successful amino acid grafting yielded the Do-g-Amino conjugates, whose structures were confirmed via multiple advanced spectroscopic techniques (FTIR, HR-MS, ¹H NMR, and ¹³C NMR). Antibacterial assays revealed potent inhibitory effects of Do-g-Arg (MIC = 64 μg/mL) and Do-g-His (MIC = 128 μg/mL) against Staphylococcus aureus, while lactate dehydrogenase cytotoxicity assessments validated their exceptional biosafety profiles. The underlying antibacterial mechanisms were further elucidated through scanning electron microscopy observations complemented by molecular simulations. This study not only establishes an innovative strategy for discovering novel antimicrobial agents but also illuminates promising opportunities for enhancing the economic valorization of plant-derived compounds.

虽然植物界有许多天然产物，但许多在其天然状态下表现出不足的抗菌功效。在此，氨基酸的战略性酯键接枝大大增强了这些未被充分利用的天然化合物的抗菌活性，所得到的np -g-氨基偶联物在环境条件下有利于降解为环境友好的氨基酸和天然产物。在这项研究中，利用不同的深度学习方法建立了三个Graft-QSCR模型和三个Graft-QSAR模型，分别预测np -g-氨基偶联物的抗菌潜力和最小抑制浓度（MIC）。采用多层感知器（Multi-Layer Perceptron， MLP）算法建立的Graft-QSCR1和Graft-QSAR1模型在预测抗菌潜力方面具有良好的准确性（AUC = 0.98, ACC = 0.96）， MIC预测性能最佳（R2 = 0.77, RMSE = 0.37）。联合应用Graft-QSAR1和Graft-QSCR1模型指导氨基酸接枝3种植物源天然产物（薯蓣皂苷元、豆甾醇、原人参二醇），抗菌活性提高60-235倍。以山药薯蓣皂苷元为例，通过氨基酸接枝得到了do -g-氨基缀合物，并通过FTIR、HR-MS、1H NMR和13C NMR等先进的光谱技术对其结构进行了确证。抑菌实验显示，Do-g-Arg （MIC = 64 μg/mL）和Do-g-His （MIC = 128 μg/mL）对金黄色葡萄球菌具有较强的抑制作用，乳酸脱氢酶细胞毒性试验证实了它们的生物安全性。通过扫描电镜观察和分子模拟进一步阐明了潜在的抗菌机制。这项研究不仅为发现新的抗菌药物建立了一个创新的策略，而且为提高植物源化合物的经济价值提供了有希望的机会。

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引用次数: 0

Resource utilization of distillers' grains: Study on fermentation characteristics of functional microbial Fuqu for Baijiu production 酒糟的资源化利用——白酒用功能性微生物曲曲发酵特性研究

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-19 DOI: 10.1016/j.fbio.2025.108131

Wanlue Jiang , Ying Liu , Yijiao Wu , Lei Tian , Xianlin Ni , Tongwei Guan

Distillers’ grains (DGS) is the by-products of the solid-state Baijiu spirit production process. They are produced in large quantities and can easily cause serious environmental pollution. In this paper, a synergistic yeast and mold flora specifically targeting the characteristics of DGS was constructed, and a special fortified Fuqu was prepared for the resource-based reuse of DGS. Two yeast strains with high ethanol production capabilities, Saccharomyces cerevisiae QX-04 and Cyberlindnera jadinii JXL-M-01, and two high-performance mold strains, Aspergillus oryzae JXL-M-04 and Rhizopus arrhizus TU-M-10, were screened from strong-flavor Daqu and light-flavor Xiaoqu. Taking the growth of the microbial cells and ethanol yield as indicators, the inoculation ratio of yeast QX-04 and JXL-M-01 was determined to be 2:1. Taking liquefaction and saccharification abilities as indicators, the inoculation ratio of molds JXL-M-04 and TU-M-10 was determined to be 1:2. Under simulated fermentation conditions, the addition of molds and yeast to produce functional bran daqu WY resulted in a starch Baijiu yield of 92.82 %, which was about 10 % higher than that of the control group. Compared with Q303 industrial Fuqu, pure strain Fuqu JXL-M-04, and pure strain Fuqu TU-M-10, the flavor substances such as esters and alcohols were significantly increased. For example, the content of ethyl hexanoate in WY was about 6 times that of other groups. This study has screened functional strains capable of effectively utilizing DGS to produce DGSB, providing new solutions for advancing the resource utilization of DGS and the development of DGSB.

酒糟（DGS）是固态白酒生产过程中的副产品。它们大量生产，容易造成严重的环境污染。本文针对DGS的特点，构建了酵母和霉菌协同菌群，并为DGS资源化再利用制备了专用强化复曲。从浓味大曲和淡味小曲中筛选出了两株高产乙醇酵母菌Saccharomyces cerevisiae QX-04和Cyberlindnera JXL-M-01，以及两株高效霉菌Aspergillus oryzae JXL-M-04和arrhizopus TU-M-10。以微生物细胞生长和乙醇产量为指标，确定酵母QX-04与JXL-M-01的接种比例为2:1。以液化和糖化能力为指标，确定霉菌JXL-M-04和TU-M-10的接种比为1:2。在模拟发酵条件下，添加霉菌和酵母生产功能性麸皮大曲WY，淀粉白酒得率为92.82%，比对照组提高约10%。与Q303工业府曲、纯府曲JXL-M-04和纯府曲TU-M-10相比，风味物质中酯类和醇类显著增加。例如，WY中己酸乙酯的含量约为其他基团的6倍。本研究筛选出了能够有效利用DGS生产DGSB的功能菌株，为推进DGS的资源利用和DGSB的开发提供了新的解决方案。

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引用次数: 0

Dietary polysaccharides extracted and purified in different methods: structural characteristics, biological activities and application progress 膳食多糖的不同提取纯化方法：结构特征、生物活性及应用进展

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-19 DOI: 10.1016/j.fbio.2025.108145

Cong Teng, Yifei Lu, Lujing Xu, Jin Feng, Kaiyang Ma, Zhi Chai, Ying Li

The complex structure of dietary polysaccharides imparts diverse biological functions, rendering them extensively utilized as raw materials in functional foods, pharmaceuticals, and other domains. The spatial structural properties of polysaccharides directly influence their solubility, viscosity, and biological activity, and differentiated extraction and purification strategies are required for polysaccharides from different sources. Consequently, it is essential to comprehend the various extraction and purification techniques to illuminate the precise structure of polysaccharides and clarify their health efficacy. This review delineates the impact of various extraction and purification methodologies on the molecular weight, monosaccharide composition, glycosidic bond junctions, and spatial conformation of dietary polysaccharides. The structure-activity relationship between these structural attributes and their biological activities of dietary polysaccharides was elaborated. The extraction and purification methods are key factors determining structures of polysaccharides. Physical-assisted extraction methods can reduce molecular weight by breaking glycosidic bonds, making it easier to obtain active polysaccharide fragments rich in β-(1 → 3,1 → 6) glycosidic linkages. The purification process regulates molecular weight distribution and functional groups, such as sulfate and uronic acid composition. Low-molecular weight polysaccharides usually exert better antioxidant and anti-inflammatory activities. Furthermore, we summarize the applications of polysaccharides across diverse fields and anticipate the primary challenges and future research direction concerning large-scale production and precise structural analysis of polysaccharides.

膳食多糖的复杂结构赋予其多种生物学功能，使其在功能食品、医药等领域得到广泛应用。多糖的空间结构特性直接影响其溶解度、黏度和生物活性，不同来源的多糖需要不同的提取和纯化策略。因此，了解各种提取和纯化技术对阐明多糖的确切结构和阐明其保健功效至关重要。本文综述了不同提取纯化方法对膳食多糖分子量、单糖组成、糖苷键连接和空间构象的影响。阐述了膳食多糖的这些结构属性与其生物活性之间的构效关系。提取和纯化方法是决定多糖结构的关键因素。物理辅助提取方法可以通过破坏糖苷键来降低分子量，从而更容易获得富含β-（1→3,1→6）糖苷键的活性多糖片段。纯化过程调节分子量分布和官能团，如硫酸盐和醛酸组成。低分子量多糖通常具有较好的抗氧化和抗炎活性。此外，我们总结了多糖在不同领域的应用，并展望了多糖在大规模生产和精确结构分析方面的主要挑战和未来的研究方向。

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引用次数: 0

Microplastic and nanoparticles contaminated feed impairs common carp (Cyprinus carpio) growth performance and metabolic regulation 微塑料和纳米颗粒污染饲料影响鲤鱼生长性能和代谢调节

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-18 DOI: 10.1016/j.fbio.2025.108140

Mian Adnan Kakakhel , Nishita Narwal , JiaXin Li , Faiz Ur Rehman , Shi Xiaotao , Eakalak Khan , Yujiao Wu

The contamination of aquatic feed with microplastics (MPs) and nanoparticles (NPs) poses an emerging threat to sustainable aquaculture. While toxicological studies of individual contaminants exist; however, their combined effects in the dietary exposure scenario, the primary route for cultured fish, remain limited. Therefore, this study investigated the novel impacts of co-exposure to polyamide microplastic (PA-MPs) and iron oxide nanoparticles (IONPs) using a contaminated feed on growth and metabolic health in juvenile common carp (Cyprinus carpio). Following a 28-day dietary exposure, MP and combined MNP treatments showed significant growth suppression (p < 0.05), with MNP-exposed fish showing the most substantial weight gain reduction. Metabolomic analysis revealed distinct metabolic regulation across treatments and control groups, containing the highest proportion of unique metabolites (1 %), followed by NPs (0.76 %), MPs (0.75 %), and MNPs contaminated feed (0.37 %) exposures. While all treatments upregulated glycerophospholipid metabolism (p < 0.001), MP exposure specifically inhibited vitamin assimilation, and MNPs disrupted cholesterol homeostasis. Results demonstrate the differential metabolic impacts of contaminants and underline the discriminating ecological risk of combined exposures, highlighting the need for regulation of aquaculture feed quality to ensure sustainable production.

微塑料（MPs）和纳米颗粒（NPs）污染水产饲料对可持续水产养殖构成了新的威胁。虽然存在个别污染物的毒理学研究；然而，它们在饮食暴露情景（养殖鱼类的主要途径）中的综合影响仍然有限。因此，本研究探讨了聚酰胺微塑料（PA-MPs）和氧化铁纳米颗粒（IONPs）共同暴露于污染饲料对鲤鱼幼鱼生长和代谢健康的新影响。在28天的饮食暴露后，MP和MNP联合处理显示出显著的生长抑制（p < 0.05）， MNP暴露鱼的体重增加减少幅度最大。代谢组学分析显示，不同处理组和对照组之间存在不同的代谢调节，独特代谢物比例最高（1%），其次是NPs（0.76%）、MPs（0.75%）和MNPs污染饲料（0.37%）。虽然所有处理都上调了甘油磷脂代谢（p < 0.001），但MP暴露特异性地抑制了维生素同化，MNPs破坏了胆固醇稳态。研究结果显示了污染物的不同代谢影响，并强调了联合暴露的不同生态风险，强调了对水产养殖饲料质量进行监管以确保可持续生产的必要性。

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引用次数: 0

Ultrasonic-enzymatic synergistic extraction of Ophiopogon japonicus polysaccharides: Structural characterization, in vitro hypoglycemic activity, and regulatory mechanism on human gut microbiota 麦冬多糖的超声-酶协同提取：结构表征、体外降糖活性及对人体肠道菌群的调节机制

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-18 DOI: 10.1016/j.fbio.2025.108138

Junlin Wu , Meng Wang , Yutong Liao , Sijie Huang , Xincheng Ye , Fengchuan Ma , Siming Zhu , Yunping Peng , Dan Xu

In this study, a novel ultrasound–enzyme synergistic extraction method was developed to obtain a structural variation Ophiopogon japonicus polysaccharide, OJP1-UE, with significantly improved extraction yield and bioactivity. Through systematic single-factor experiments, the optimal extraction parameters were determined as follows: solid–liquid ratio 1∶20, ultrasonic treatment (20 min, 40 % power), and enzymatic hydrolysis (6 h, 50 °C, pH 6, enzyme dosage 3 %); under these conditions, the polysaccharide yield reached as high as 27.62 %. The purified homogeneous OJP1-UE is composed mainly of glucose and mannose and contains four characteristic glycosyl residues: Glcp-(1→, →4)-Manp-(1→, →4)-Glcp-(1→, and →4,6)-Galp-(1→), with molar ratios of 0.143∶0.102∶0.633∶0.122, respectively. The main chain is primarily formed by (1 → 4)-α-D-Glcp (residue B) and (1 → 4,6)-α-D-Glcp (residue A), and the polysaccharide possesses a stable triple-helix conformation. In vitro biological evaluation showed that OJP1-UE exerted potent inhibitory effects against α-amylase (inhibition rate 96.52 % at 10 mg/mL) and α-glucosidase (inhibition rate 75.07 %). Furthermore, fermentation studies indicated that OJP1-UE could modulate gut microbiota by significantly increasing the production of SCFAs, enriching beneficial bacterial populations, and suppressing the abundance of the pathogenic phylum Proteobacteria. This study provides strong evidence that the ultrasound–enzyme synergy can enhance polysaccharide bioactivity by modulating molecular weight and conformation. These findings offer valuable theoretical insights and practical technical support for the application of OJP1-UE in functional foods and as an adjunctive therapy for diabetes.

本研究建立了超声-酶协同提取麦冬多糖的新方法，获得了结构变异的麦冬多糖OJP1-UE，提取率和生物活性均有显著提高。通过系统的单因素实验，确定了最佳提取工艺：料液比1∶20，超声处理（20 min，功率40%），酶解（6 h, 50℃，pH 6，酶用量3%）；在此条件下，多糖得率高达27.62%。纯化后的OJP1-UE主要由葡萄糖和甘露糖组成，含有四个特征糖基残基：Glcp-(1→，→4)- manp -(1→，→4)-Glcp-(1→，→4)- galp -（1→），摩尔比分别为0.143∶0.102∶0.633∶0.122。主链主要由（1→4）-α-D-Glcp（残基B）和（1→4,6）-α-D-Glcp（残基A）组成，具有稳定的三螺旋构象。体外生物学评价表明，OJP1-UE对α-淀粉酶（10 mg/mL时抑制率为96.52%）和α-葡萄糖苷酶（抑制率为75.07%）具有较强的抑制作用。此外，发酵研究表明，OJP1-UE可以通过显著增加scfa的产生、丰富有益菌群和抑制致病变形菌门的丰度来调节肠道微生物群。该研究有力地证明了超声-酶协同作用可以通过调节分子量和构象来提高多糖的生物活性。这些发现为OJP1-UE在功能性食品中的应用以及作为糖尿病的辅助治疗提供了有价值的理论见解和实践技术支持。

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引用次数: 0

Unveiling the bioactive compounds and flavor profile of Shanxi aged vinegar: An integrated approach combining non-targeted metabolomics, machine learning and molecular docking 揭示山西陈醋的生物活性成分和风味特征：非靶向代谢组学、机器学习和分子对接相结合的综合方法

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-18 DOI: 10.1016/j.fbio.2025.108133

Baoqing Bai , Lanqi Zhang , Ying Zhang , Xianxian Luo , Tao Bo , Jinhua Zhang , Hailong Qian , Yukun Yang

This study provides a comprehensive analysis of antioxidant activity, non-volatile flavor metabolites, and bioactive compounds in three brands of Shanxi aged vinegar (SAV: V1, V2, and V3). V2 exhibited relatively higher antioxidant capacity due to its highest total flavonoid and phenolic content. Non-targeted metabolomics identified 1390 metabolites, with 9 key differential non-volatile flavor metabolites selected using partial least squares-discrimination analysis (PLS-DA), fold change analysis (FC), and random forest (RF). KEGG pathway analysis linked metabolic differences to amino acid biosynthesis and the TCA cycle. Furthermore, V2 also contained higher levels of γ-aminobutyric acid, tetramethylpyrazine, and phenolic acids, contributing to enhancing its antioxidant activity. Molecular docking revealed strong interactions between bioactive compounds and taste/antioxidant receptors, suggesting their potential roles in flavor perception and health benefits. These findings provide valuable insight into the remarkable antioxidant capacity and potential health-promoting properties of SAV, and offer a scientific basis for the flavor differentiation and quality assessment of different brands of SAV.

本文对三种山西陈醋（SAV: V1、V2和V3）的抗氧化活性、非挥发性风味代谢物和生物活性物质进行了综合分析。V2具有较高的抗氧化能力，其总黄酮和酚类物质含量最高。非靶向代谢组学鉴定了1390种代谢物，使用偏最小二乘鉴别分析（PLS-DA）、折叠变化分析（FC）和随机森林（RF）选择了9种关键的差异非挥发性风味代谢物。KEGG途径分析将代谢差异与氨基酸生物合成和TCA循环联系起来。此外，V2还含有较高水平的γ-氨基丁酸、四甲基吡嗪和酚酸，有助于增强其抗氧化活性。分子对接揭示了生物活性化合物与味觉/抗氧化受体之间的强相互作用，表明它们在味觉感知和健康益处方面的潜在作用。这些研究结果为进一步了解黄芪多糖显著的抗氧化能力和潜在的健康促进作用提供了依据，并为不同品牌黄芪多糖的风味区分和品质评价提供了科学依据。

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引用次数: 0

Antifungal activity of grape seed polyphenol extract against Botrytis cinerea and induction of disease resistance in grape berries 葡萄籽多酚提取物对葡萄灰霉病菌的抗真菌活性及对葡萄果实抗病性的诱导作用

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-18 DOI: 10.1016/j.fbio.2025.108125

Tianyu Dong , Qianwei Shi , Shaonan Li , Xuxian Xuan , Yanhua Ren , Zhenyu Sun , Haifeng Jia , Jinggui Fang

Polyphenols play a crucial role in plant defense against pathogens. This study examined variations in total polyphenol (TP) content from the seeds of six grape cultivars and evaluated their antifungal activity against Botrytis cinerea. Total polyphenol extracts were first tested in vitro for their effects on fungal mycelial growth and spore germination. Among the cultivars, the extract from ‘Tano Black’ exhibited the strongest fungistatic activity, whereas ‘Seneca’ was the least effective. All extracts inhibited and delayed B. cinerea spore germination. To validate these findings in vivo, the TP extract was applied to ‘Shine Muscat’ grape berries, where it significantly suppressed fungal growth post-inoculation. Further analysis revealed that TP treatment elicited a multifaceted defense response in the fruit. Specifically, it enhanced antioxidant capacity by increasing the activities of polyphenol oxidase (PPO) and superoxide dismutase (SOD), while concurrently reducing hydrogen peroxide (H₂O₂) and malondialdehyde (MDA) levels. In addition, the treatment helped maintain cell wall integrity by reducing the activities of cell wall–degrading enzymes and upregulating a broad range of disease-resistance-related genes. Collectively, these results demonstrate that grape seed polyphenols inhibit B. cinerea infection by activating the host's innate defense mechanisms, unserscoring their potential as a natural agent for the postharvest control of gray mold in grapes.

多酚在植物防御病原体中起着至关重要的作用。本文研究了6个葡萄品种种子中总多酚（TP）含量的变化，并评价了它们对葡萄灰霉病的抗真菌活性。首次在体外测试了总多酚提取物对真菌菌丝生长和孢子萌发的影响。其中，‘Tano Black’提取物的抑菌活性最强，而‘Seneca’提取物的抑菌活性最低。所有提取物均抑制和延缓灰葡萄球菌孢子萌发。为了在体内验证这些发现，将TP提取物应用于“Shine Muscat”葡萄浆果，接种后显著抑制真菌生长。进一步分析表明，TP处理在果实中引发了多方面的防御反应。具体来说，它通过增加多酚氧化酶（PPO）和超氧化物歧化酶（SOD）的活性来增强抗氧化能力，同时降低过氧化氢（H2O2）和丙二醛（MDA）水平。此外，该治疗通过降低细胞壁降解酶的活性和上调广泛的抗病相关基因来帮助维持细胞壁的完整性。总的来说，这些结果表明葡萄籽多酚通过激活宿主的先天防御机制来抑制灰霉菌的感染，揭示了它们作为葡萄采后灰霉病控制天然剂的潜力。

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引用次数: 0

Unlocking the biological potential of whey proteins through lactic acid bacteria fermentation 乳酸菌发酵释放乳清蛋白的生物学潜能

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-18 DOI: 10.1016/j.fbio.2025.108136

Anna Rossi, Nadia Innocente, Giulia Di Filippo, Niccolò Renoldi, Marilena Marino

Fermenting whey with lactic acid bacteria (LAB) provides a sustainable route to valorize dairy byproducts while generating peptide-rich beverages with health benefits. In this study, a model whey beverage (WM) was fermented for 72 h with twelve LAB strains isolated from raw-milk dairy products. Fermentation resulted in strain-dependent protein hydrolysis and accumulation of low-molecular-weight peptides. Notably, β-lactoglobulin (β-Lg), the major whey allergen, was partially degraded during fermentation, with reductions ranging from 12 % to 33 %, depending on the strain. Among the tested strains, Lactobacillus delbrueckii subsp. delbrueckii LbL2, despite only moderate overall proteolysis, released the highest levels of peptides <3 kDa (1.05 ± 0.23 mg/mL), typically linked to health-promoting functions. L. delbrueckii subsp. lactis LbL37 showed the strongest antioxidant capacity, increasing DPPH radical-scavenging activity by approximately 40 % compared to the unfermented control, while Streptococcus macedonicus LbL43 exhibited the highest ferric-reducing power. The most pronounced ACE-inhibitory effect was observed for St. macedonicus LbL43 (4.07 ± 0.02 mg/mL) and L. delbrueckii subsp. delbrueckii LbL37 (4.07 ± 0.02 mg/mL). Several fermentates also inhibited pathogenic bacteria, notably Listeria monocytogenes. These improvements were not linked to extensive proteolysis but rather to a moderate, selective hydrolysis pattern that may have preserved key bioactive sequences. Altogether, this study demonstrates the potential of autochthonous LAB as a promising strategy to produce whey-based fermented beverages with reduced allergenicity, enhanced health benefits, and environmental sustainability by valorizing dairy by-products.

乳酸菌（LAB）发酵乳清提供了一种可持续的途径，使乳制品副产品增值，同时产生富含多肽的饮料，对健康有益。本研究采用从生乳乳制品中分离的12株乳酸菌发酵制成乳清模型饮料（WM），发酵时间为72 h。发酵导致菌株依赖的蛋白质水解和低分子量肽的积累。值得注意的是，主要的乳清过敏原β-乳球蛋白（β-Lg）在发酵过程中被部分降解，根据菌株的不同，减少幅度从12%到33%不等。在被试菌株中，德尔布鲁氏乳杆菌亚种；delbrueckii LbL2，尽管只有适度的整体蛋白水解，但释放出最高水平的肽<；3 kDa(1.05±0.23 mg/mL)，通常与健康促进功能有关。德尔布鲁氏菌亚种。乳酸链球菌LbL37的抗氧化能力最强，清除DPPH自由基的能力比未发酵的对照组提高了约40%，而马其顿链球菌LbL43的铁还原能力最强。其中对St. macedonicus LbL43（4.07±0.02 mg/mL）和L. delbrueckii subsp的ace抑制作用最明显。delbrueckii LbL37（4.07±0.02 mg/mL）。几种发酵剂也能抑制致病菌，特别是单核增生李斯特菌。这些改善与广泛的蛋白质水解无关，而是与适度的选择性水解模式有关，这种模式可能保留了关键的生物活性序列。总而言之，本研究证明了本土乳清发酵作为一种有前途的生产乳清发酵饮料的潜力，这种饮料具有降低过敏原性、增强健康益处和通过稳定乳制品副产品实现环境可持续性的潜力。

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引用次数: 0

Regulation of harmful Maillard reaction products and flavour in roast steak by precursors: A structure- and dose-dependent mechanism of plant polyphenols 前体对烤牛排中有害美拉德反应产物和风味的调节：植物多酚的结构和剂量依赖机制

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-18 DOI: 10.1016/j.fbio.2025.108135

Mingyu Li , Zeyu Zhang , Xia Qu , Wenhan Wei , Zhenyu Wang , Chunjiang Zhang , Christophe Blecker , Dequan Zhang

The development of attractive flavor in roasted meat is accompanied by the formation of potentially harmful compounds such as AGEs and HAs. This study determined the effect of different types (epicatechin, rosmarinic acid, resveratrol, hesperidin, kaempferol, and curcumin) and concentrations (0.1 %, 0.2 %, 0.4 %) of plant polyphenols on AGEs and HAs in roast steak and explored the potential regulatory mechanisms of plant polyphenols on the key free amino acids, fatty acids, flavor compounds, AGEs and HAs. Polyphenol marination significantly inhibited AGEs and HAs (P < 0.05) and modified the flavor profile. A two-way ANOVA revealed a highly significant interaction between polyphenol type and concentration (P < 0.001). Notably, 0.4 % epicatechin was identified as the most effective treatment. Chemometric analysis identified eight key free amino acids and five key fatty acids as core precursors. The O2PLS model revealed that polyphenols achieve their dual benefit of simultaneously inhibiting harmful Maillard reaction products and enhancing flavor by strategically regulating a shared network of key precursors at the intersection of the Maillard reaction and lipid oxidation. This targeted intervention is achieved through a synergistic mechanism whereby polyphenols act as direct antioxidants, deplete key free amino acid and fatty acid precursors, and trap reactive carbonyl intermediates. The dominant mechanism depends on the chemical structure of the polyphenols themselves. Our findings decipher the structure- and dose-dependent mechanisms by which polyphenols co-regulate safety and flavor, thereby providing a rational strategy for the development of healthier roasted meat products without compromising sensory quality.

在烤肉中产生诱人风味的同时，还会产生一些潜在的有害化合物，如AGEs和HAs。研究了表儿茶素、迷香酸、白藜芦醇、橙皮苷、山奈酚和姜黄素等不同类型植物多酚和浓度（0.1%、0.2%、0.4%）对烤牛排AGEs和HAs的影响，探讨了植物多酚对关键游离氨基酸、脂肪酸、风味化合物、AGEs和HAs的调控机制。多酚浸泡显著抑制了AGEs和HAs (P < 0.05)，并改变了风味特征。双向方差分析显示，多酚类型和浓度之间存在高度显著的相互作用（P < 0.001）。值得注意的是，0.4%的表儿茶素被认为是最有效的治疗方法。化学计量分析鉴定出8种关键游离氨基酸和5种关键脂肪酸为核心前体。O2PLS模型显示，多酚通过战略性地调节美拉德反应和脂质氧化交叉的关键前体共享网络，实现了抑制有害美拉德反应产物和增强风味的双重好处。这种有针对性的干预是通过协同机制实现的，其中多酚作为直接抗氧化剂，消耗关键的游离氨基酸和脂肪酸前体，并捕获活性羰基中间体。主要机制取决于多酚本身的化学结构。我们的研究结果揭示了多酚共同调节安全性和风味的结构和剂量依赖机制，从而为开发更健康的烤肉产品而不影响感官质量提供了合理的策略。

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引用次数: 0

The critical role of Saccharomycopsis fibuligera in flavor enhancement: Development and application of a mono-microbial jiuyao in Hakka huangjiu production 纤维酵母菌在风味增强中的关键作用：单微生物酒药在客家黄酒生产中的开发与应用

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-12-17 DOI: 10.1016/j.fbio.2025.108109

Jiaman Yuan , Kuntai Li , Dexian Li , Chengyu Li , Aiming Jia , Guilan Zhang , Yatao Yang , Yan Liao , Hui Du , Donglin Ma

Saccharomycopsis fibuligera is a key microorganism in Hakka huangjiu jiuyao, but its flavor contribution remains unclear. In this study, a high-amylase-producing strain, S. fibuligera SF2312, was isolated from traditional jiuyao. This strain exhibits broad substrate utilization and strong tolerance to fermentation-related stresses. A mono-microbial jiuyao was developed from it, with saccharifying and liquefying activities optimized through single-factor and response-surface methodology, reaching 282.69 ± 3.01 U/g and 0.3092 ± 0.0034 U/g, increases of 33.94 % and 57.69 %. Huangjiu fermented with this jiuyao met expected physicochemical standards. Flavor analysis by HPLC and GC–MS showed that co-inoculation of the mono-microbial jiuyao with traditional jiuqu produced the strongest overall aroma enhancement, increasing total volatile compounds 2.38-fold and significantly raising phenylethanol and ethyl acetate levels by 113.56 % and 108.83 %. When the mono-microbial jiuyao was used alone, total volatiles still increased 1.57-fold, with phenylethanol and ethyl acetate rising 15.92 % and 223.27 %, highlighting the ester-producing characteristics of S. fibuligera in the absence of competing microbes. These results indicate that mono-microbial jiuyao based on S. fibuligera can significantly enhance the aroma profile of Hakka huangjiu, and that the extent of this enhancement is influenced by interactions within the microbial community. This provides new scientific guidance for targeted improvement of fermentation starters and flavor quality in traditional Chinese huangjiu.

纤维酵母菌（Saccharomycopsis fibuligera）是客家黄酒九药的关键微生物，但其风味贡献尚不清楚。本研究从传统酒药中分离到一株高淀粉酶产菌SF2312。该菌株表现出广泛的底物利用和对发酵相关应力的强耐受性。通过单因素和响应面法优化了单菌九药的糖化和液化活性，分别达到282.69±3.01 U/g和0.3092±0.0034 U/g，分别提高了33.94%和57.69%。用该酒药发酵的黄酒达到了预期的理化标准。HPLC和GC-MS分析结果表明，单菌九药与传统九曲共接种，整体香气增强效果最强，总挥发性物质增加2.38倍，苯乙醇和乙酸乙酯含量显著提高113.56%和108.83%。当单菌九药单独使用时，总挥发物仍增加了1.57倍，其中苯乙醇和乙酸乙酯分别增加了15.92%和223.27%，突出了S. fibuligera在没有竞争菌的情况下的产酯特性。综上所述，单菌酒酒可显著增强客家黄酒的香气特征，其增强程度受菌群间相互作用的影响。这为有针对性地改进中国传统黄酒发酵发酵剂和风味品质提供了新的科学指导。

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引用次数: 0