Food Bioscience最新文献

英文中文

Harnessing microalgae: Pioneering strategies for cost-effective EPA synthesis

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-24 DOI: 10.1016/j.fbio.2025.106687

Yi-Ting Shen , Zi-Xu Zhang , Xin Qi , Hong-Xuan Wu , Yan-Cheng Lin , Wang Ma , Guang Yang , Xiao-Man Sun

Eicosapentaenoic acid (EPA), an essential omega-3 polyunsaturated fatty acid, can promote human health, including cardiovascular protection and anti-inflammatory effects. Traditional EPA sources, such as fish oil, face challenges including overfishing, environmental contamination, and ethical concerns. Microalgae, as the primary producers of EPA in marine ecosystems, offer a sustainable and scalable alternative. However, microalgae-based EPA production faces challenges such as high costs and low efficiency. This review explores innovative strategies to reduce costs and improve production efficiency in microalgae-based EPA production, highlighting strategies to significantly enhance EPA yields through screening of high-yielding strains, biotechnology strategies, fermentation innovations, and downstream processing. Emerging technologies like CRISPR-Cas9 enable precise genetic modifications, while artificial intelligence (AI) accelerates enzyme optimization and predictive modeling of cultivation parameters. Multi-omics integration provides insights into genotype-phenotype relationships, guiding strain design. Automation and real-time monitoring driven by internet-of-things enhance scalability and reduce operational costs. The comprehensive utilization of microalgae by-products is also emphasized, enhancing economic efficiency and sustainability. The integration of advanced biotechnological and engineering tools promises to revolutionize EPA production.

{"title":"Harnessing microalgae: Pioneering strategies for cost-effective EPA synthesis","authors":"Yi-Ting Shen , Zi-Xu Zhang , Xin Qi , Hong-Xuan Wu , Yan-Cheng Lin , Wang Ma , Guang Yang , Xiao-Man Sun","doi":"10.1016/j.fbio.2025.106687","DOIUrl":"10.1016/j.fbio.2025.106687","url":null,"abstract":"<div><div>Eicosapentaenoic acid (EPA), an essential omega-3 polyunsaturated fatty acid, can promote human health, including cardiovascular protection and anti-inflammatory effects. Traditional EPA sources, such as fish oil, face challenges including overfishing, environmental contamination, and ethical concerns. Microalgae, as the primary producers of EPA in marine ecosystems, offer a sustainable and scalable alternative. However, microalgae-based EPA production faces challenges such as high costs and low efficiency. This review explores innovative strategies to reduce costs and improve production efficiency in microalgae-based EPA production, highlighting strategies to significantly enhance EPA yields through screening of high-yielding strains, biotechnology strategies, fermentation innovations, and downstream processing. Emerging technologies like CRISPR-Cas9 enable precise genetic modifications, while artificial intelligence (AI) accelerates enzyme optimization and predictive modeling of cultivation parameters. Multi-omics integration provides insights into genotype-phenotype relationships, guiding strain design. Automation and real-time monitoring driven by internet-of-things enhance scalability and reduce operational costs. The comprehensive utilization of microalgae by-products is also emphasized, enhancing economic efficiency and sustainability. The integration of advanced biotechnological and engineering tools promises to revolutionize EPA production.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106687"},"PeriodicalIF":4.8,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the essential oil of Aroeira (Schinus terebinthifolius Raddi): chemical composition, biological potentials, and future directions

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-23 DOI: 10.1016/j.fbio.2025.106670

Julia Lisboa Bernardi, Janaiza Alves Ferreira, Bruna Maria Saorin Puton, Sabrina Duarte Camargo, Alexander Junges, Rogério Luis Cansian, Natalia Paroul

Environmental concerns and the growing demand for natural products are driving research and increasing the search for new active ingredients extracted from native flora. Among these natural substances, essential oils (EO), composed of monoterpenes and sesquiterpenes, represent a promising alternative. Aroeira (Schinus terebinthifolius Raddi) is a native Brazilian plant renowned for its diverse compounds and biological activities. This study aimed to compile and synthesize information regarding the chemical composition of its EO, while reviewing its biological properties and toxicological aspects. The EO of Aroeira typically exhibits a complex chemical profile, with major compounds including α-pinene (8 %–44.9 %), β-pinene (15.1 %), β-myrcene (41 %), D-germacrene (4.7 %–25.0 %), and β-caryophyllene (13.8 %–35.2 %). Although widely used in traditional medicine, Aroeira may cause allergic reactions in sensitive individuals. Nevertheless, some studies have classified its derivatives as having low toxicity in assays employing rodent models. Moreover, the EO extracted from the its leaves and fruits have demonstrated antifungal, antibacterial, insecticidal, and larvicidal bioactivities, thereby emphasizing the need for further research on its application in microbial inhibition and insect control. In the food industry, Aroeira is incorporated into a variety of products—including breaded chicken, cheeses, and probiotic yogurts, as well as jams and sausages—highlighting its versatility as a natural additive. Its potential applications in agriculture, food preservation, and medicine drive the development of innovative and effective bio-solutions for more natural pest and contamination control.

{"title":"Exploring the essential oil of Aroeira (Schinus terebinthifolius Raddi): chemical composition, biological potentials, and future directions","authors":"Julia Lisboa Bernardi, Janaiza Alves Ferreira, Bruna Maria Saorin Puton, Sabrina Duarte Camargo, Alexander Junges, Rogério Luis Cansian, Natalia Paroul","doi":"10.1016/j.fbio.2025.106670","DOIUrl":"10.1016/j.fbio.2025.106670","url":null,"abstract":"<div><div>Environmental concerns and the growing demand for natural products are driving research and increasing the search for new active ingredients extracted from native flora. Among these natural substances, essential oils (EO), composed of monoterpenes and sesquiterpenes, represent a promising alternative. Aroeira (<em>Schinus terebinthifolius</em> Raddi) is a native Brazilian plant renowned for its diverse compounds and biological activities. This study aimed to compile and synthesize information regarding the chemical composition of its EO, while reviewing its biological properties and toxicological aspects. The EO of Aroeira typically exhibits a complex chemical profile, with major compounds including α-pinene (8 %–44.9 %), β-pinene (15.1 %), β-myrcene (41 %), D-germacrene (4.7 %–25.0 %), and β-caryophyllene (13.8 %–35.2 %). Although widely used in traditional medicine, Aroeira may cause allergic reactions in sensitive individuals. Nevertheless, some studies have classified its derivatives as having low toxicity in assays employing rodent models. Moreover, the EO extracted from the its leaves and fruits have demonstrated antifungal, antibacterial, insecticidal, and larvicidal bioactivities, thereby emphasizing the need for further research on its application in microbial inhibition and insect control. In the food industry, Aroeira is incorporated into a variety of products—including breaded chicken, cheeses, and probiotic yogurts, as well as jams and sausages—highlighting its versatility as a natural additive. Its potential applications in agriculture, food preservation, and medicine drive the development of innovative and effective bio-solutions for more natural pest and contamination control.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106670"},"PeriodicalIF":4.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The rise of plant-based meat alternatives: Challenges and perspectives

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-18 DOI: 10.1016/j.fbio.2025.106640

Akib Ali , Pankaj Bharali

As we navigate the complexities of a rapidly changing food landscape, plant-based meat alternatives offer a compelling vision of a more sustainable, ethical, and inclusive future. From reducing our environmental footprint and promoting animal welfare to improving public health and fostering culinary innovation, the rise of plant-based meats represents a transformative shift in how we nourish ourselves and our planet. Consumption of Plant based meat products also aligns with sustainable developments goals (SDG 2, 3, 12, 13 & 15). Therefore, continued innovation, collaboration, and conscious consumption can leverage these alternatives to build a resilient and equitable food system for future generations. Despite their rapid growth, the plant-based meat industry faces both challenges and opportunities. The hypothetical question raised about its nutritive value continues to be a topic of debate. In view to that, this comprehensive review emphasized into the plant-based industry's evolution, explores its key drivers, assesses its environmental and ethical impacts, and evaluates its future potential.

引用次数: 0

Epigenetic regulation on fungal disease affecting plant-based food: A review from the perspectives of host, pathogen and their interactions

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-17 DOI: 10.1016/j.fbio.2025.106633

Yanling Ren , Linyan Feng , Xin Xu , Jianbo Xiao , Yueming Jiang , Taotao Li

Fungal diseases of plant-based food cause substantial loss in food availability and financial profits as well as security concern. It is absolutely imperative to understand the pathogenesis and manage fungal diseases of crop plants. In recent years, increasing body of evidence showed that epigenetic regulation acts a key role in modulating plant immune responses during fungal infection on plant hosts. We reviewed current progress on epigenetic regulation mechanisms underlying fungal infection and offered an in-depth view of how epigenetic regulation efficiently manipulated plant immune responses. We mainly focused on the role of DNA methylation, histone modification, chromatin structures, and non-coding RNAs in fungal pathogenicity. In detail, the roles of these epigenetic modifications in plant response to fungal infection, fungal virulence on plant hosts, and effector-mediated phytopathogenic fungus-host interactions were summarized. These epigenetic modifications provided a dynamic and reversible mechanism for pathogens to adapt to host environments and evade plant defenses. Based on the knowledge of how fungal effectors subvert plant host immunity or defense system through epigenetic regulation, the possible application of epigenetic mechanism-based disease management strategies was proposed, including artificial intelligence based methods. Further investigation on necrotic effectors and their host targets will expand our knowledge of fungal pathogenesis as well as plant resistance. In addition, we highlighted the possible role of effectors in the complex interactions between plant immunity, microbial pathogenesis, and the environment, with the goal of designing adaptation strategies in dynamically changing environments.

{"title":"Epigenetic regulation on fungal disease affecting plant-based food: A review from the perspectives of host, pathogen and their interactions","authors":"Yanling Ren , Linyan Feng , Xin Xu , Jianbo Xiao , Yueming Jiang , Taotao Li","doi":"10.1016/j.fbio.2025.106633","DOIUrl":"10.1016/j.fbio.2025.106633","url":null,"abstract":"<div><div>Fungal diseases of plant-based food cause substantial loss in food availability and financial profits as well as security concern. It is absolutely imperative to understand the pathogenesis and manage fungal diseases of crop plants. In recent years, increasing body of evidence showed that epigenetic regulation acts a key role in modulating plant immune responses during fungal infection on plant hosts. We reviewed current progress on epigenetic regulation mechanisms underlying fungal infection and offered an in-depth view of how epigenetic regulation efficiently manipulated plant immune responses. We mainly focused on the role of DNA methylation, histone modification, chromatin structures, and non-coding RNAs in fungal pathogenicity. In detail, the roles of these epigenetic modifications in plant response to fungal infection, fungal virulence on plant hosts, and effector-mediated phytopathogenic fungus-host interactions were summarized. These epigenetic modifications provided a dynamic and reversible mechanism for pathogens to adapt to host environments and evade plant defenses. Based on the knowledge of how fungal effectors subvert plant host immunity or defense system through epigenetic regulation, the possible application of epigenetic mechanism-based disease management strategies was proposed, including artificial intelligence based methods. Further investigation on necrotic effectors and their host targets will expand our knowledge of fungal pathogenesis as well as plant resistance. In addition, we highlighted the possible role of effectors in the complex interactions between plant immunity, microbial pathogenesis, and the environment, with the goal of designing adaptation strategies in dynamically changing environments.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106633"},"PeriodicalIF":4.8,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional value and therapeutic applications of Chenopodium album for human and livestock health: A comprehensive review

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-17 DOI: 10.1016/j.fbio.2025.106624

Mohamed E. Abd El-Hack , Ahmed A. Allam , Ahmed K. Aldhalmi , Mahmoud Kamal , Muhammad Arif , Abdullah S. Alawam , Hassan A. Rudayni , Ayman E. Taha , Elwy A. Ashour , Mohammad M.H. Khan

Chenopodium album, commonly known as lamb's quarters or wild spinach, has long been recognized as a nutrient-dense plant, yet its applications in human and livestock nutrition and pharmaceutical sciences remain significantly underexplored. This article presents a novel perspective on the epigenetic, microbiome-modulating, metabolic-enhancing, and therapeutic roles of Chenopodium album. By leveraging its bioactive phytochemicals, high nutrient density, and adaptive growth properties, this research highlights how the Chenopodium album can be integrated into precision human diets, sustainable livestock feeding strategies, and pharmaceutical formulations to enhance health, immunity, and productivity. We propose a cutting-edge framework for its use in functional foods, livestock dietary supplementation, and drug development, setting the stage for a new era in nutrition and medicine.

{"title":"Nutritional value and therapeutic applications of Chenopodium album for human and livestock health: A comprehensive review","authors":"Mohamed E. Abd El-Hack , Ahmed A. Allam , Ahmed K. Aldhalmi , Mahmoud Kamal , Muhammad Arif , Abdullah S. Alawam , Hassan A. Rudayni , Ayman E. Taha , Elwy A. Ashour , Mohammad M.H. Khan","doi":"10.1016/j.fbio.2025.106624","DOIUrl":"10.1016/j.fbio.2025.106624","url":null,"abstract":"<div><div><em>Chenopodium album</em>, commonly known as lamb's quarters or wild spinach, has long been recognized as a nutrient-dense plant, yet its applications in human and livestock nutrition and pharmaceutical sciences remain significantly underexplored. This article presents a novel perspective on the epigenetic, microbiome-modulating, metabolic-enhancing, and therapeutic roles of <em>Chenopodium album</em>. By leveraging its bioactive phytochemicals, high nutrient density, and adaptive growth properties, this research highlights how the <em>Chenopodium album</em> can be integrated into precision human diets, sustainable livestock feeding strategies, and pharmaceutical formulations to enhance health, immunity, and productivity. We propose a cutting-edge framework for its use in functional foods, livestock dietary supplementation, and drug development, setting the stage for a new era in nutrition and medicine.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106624"},"PeriodicalIF":4.8,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Micro/nanomotors: A novel platform for food safety detection and auxiliary processing

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-16 DOI: 10.1016/j.fbio.2025.106626

Guangdong Yang , Xiaoxiao Qin , Jing Ma , Zhong Zhang , Jizhuang Wang , Xingbin Yang

Micro/nanomotors, as dynamic micro/nano carriers, enhance reaction rates, reduce costs, and enable multifunctional tasks through functionalization. As alternatives to traditional detection and processing methods, a variety of functionalized MNMs have been developed, with preliminary applications explored in food safety detection and auxiliary processing. This review summarizes the propulsion mechanisms of MNMs tailored for food matrices, covering chemical-fueled propulsion (e.g., water, acid, H₂O₂, glucose) and external-field-controlled propulsion (e.g., magnetic, light, ultrasonic). It highlights the strengths and limitations of MNMs in food safety detection (e.g., pathogens, toxins, heavy metals) and auxiliary processing (e.g., sterilization, allergen removal, water purification), emphasizing their high reaction efficiency and recyclability. However, challenges such as scalable and low-cost preparation, intelligent control, and biocompatibility must be addressed to advance practical applications. Future research should focus on homogenized fabrication techniques, multifunctional integration, and expanding MNMs' roles in nutrient delivery and real-time monitoring. Addressing these gaps will unlock their full potential in revolutionizing food safety and industrial processing, paving the way for sustainable and intelligent food systems.

{"title":"Micro/nanomotors: A novel platform for food safety detection and auxiliary processing","authors":"Guangdong Yang , Xiaoxiao Qin , Jing Ma , Zhong Zhang , Jizhuang Wang , Xingbin Yang","doi":"10.1016/j.fbio.2025.106626","DOIUrl":"10.1016/j.fbio.2025.106626","url":null,"abstract":"<div><div>Micro/nanomotors, as dynamic micro/nano carriers, enhance reaction rates, reduce costs, and enable multifunctional tasks through functionalization. As alternatives to traditional detection and processing methods, a variety of functionalized MNMs have been developed, with preliminary applications explored in food safety detection and auxiliary processing. This review summarizes the propulsion mechanisms of MNMs tailored for food matrices, covering chemical-fueled propulsion (e.g., water, acid, H<sub>2</sub>O<sub>2</sub>, glucose) and external-field-controlled propulsion (e.g., magnetic, light, ultrasonic). It highlights the strengths and limitations of MNMs in food safety detection (e.g., pathogens, toxins, heavy metals) and auxiliary processing (e.g., sterilization, allergen removal, water purification), emphasizing their high reaction efficiency and recyclability. However, challenges such as scalable and low-cost preparation, intelligent control, and biocompatibility must be addressed to advance practical applications. Future research should focus on homogenized fabrication techniques, multifunctional integration, and expanding MNMs' roles in nutrient delivery and real-time monitoring. Addressing these gaps will unlock their full potential in revolutionizing food safety and industrial processing, paving the way for sustainable and intelligent food systems.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106626"},"PeriodicalIF":4.8,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143858726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advances in structure and function of non-heme proteins in food stuffs: A promising dietary iron source for human health

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-15 DOI: 10.1016/j.fbio.2025.106621

Yilin Xing , Xuetong Wang , Selenge Erdenechimeg , Qiuhong Liao , Jiachen Zang

Non-heme proteins, particularly transferrins, ferritins, and iron-sulfur proteins, play essential roles in iron metabolism and have promising applications in dietary supplementation, functional foods, and medical applications. These proteins regulate iron through diverse mechanisms such as chelation, mineralization, and redox cycling, enabling controlled transport, release, and storage. Compared to conventional ferrous salts, non-heme proteins offer a safer and more effective approach to iron supplementation. However, the absorption and bioavailability of non-heme iron remain influenced by external factors, including pH variations, redox conditions, and dietary inhibitors such as phytates and polyphenols. This review explores recent advancements in their structural properties, functional roles, and emerging applications, with a focus on strategies to enhance dietary iron absorption and stability during food processing. Additionally, current challenges in their food and pharmaceutical applications are discussed, along with bioengineering strategies to improve their functionality.

{"title":"Advances in structure and function of non-heme proteins in food stuffs: A promising dietary iron source for human health","authors":"Yilin Xing , Xuetong Wang , Selenge Erdenechimeg , Qiuhong Liao , Jiachen Zang","doi":"10.1016/j.fbio.2025.106621","DOIUrl":"10.1016/j.fbio.2025.106621","url":null,"abstract":"<div><div>Non-heme proteins, particularly transferrins, ferritins, and iron-sulfur proteins, play essential roles in iron metabolism and have promising applications in dietary supplementation, functional foods, and medical applications. These proteins regulate iron through diverse mechanisms such as chelation, mineralization, and redox cycling, enabling controlled transport, release, and storage. Compared to conventional ferrous salts, non-heme proteins offer a safer and more effective approach to iron supplementation. However, the absorption and bioavailability of non-heme iron remain influenced by external factors, including pH variations, redox conditions, and dietary inhibitors such as phytates and polyphenols. This review explores recent advancements in their structural properties, functional roles, and emerging applications, with a focus on strategies to enhance dietary iron absorption and stability during food processing. Additionally, current challenges in their food and pharmaceutical applications are discussed, along with bioengineering strategies to improve their functionality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106621"},"PeriodicalIF":4.8,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143843154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Highland barley functional tea extract alleviates alcoholic liver disease by modulating gut microbiota and reducing hepatic oxidative stress and inflammation in mice

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-11 DOI: 10.1016/j.fbio.2025.106434

Juan Li , Zhaozhan Liu , Yan Du , Zhiming Zhong , Zhaoxin Tu , Wenju Zhou , Zhengxing Chen , Li Wang , Xinxia Zhang , Ting Li

Alcoholic liver injury is a prevalent health issue worldwide, characterized by oxidative stress, inflammation, and gut microbiota imbalance. Traditional treatments often focus on reducing alcohol intake and managing symptoms, but novel therapeutic approaches targeting gut microbiota and oxidative stress are gaining attention. Highland barley functional tea (HBFT) extract was known for its antioxidant and anti-inflammatory properties, but its effects on alcoholic liver injury and gut microbiota remained unclear. This study aimed to evaluate the protective effects of HBFT on alcoholic liver injury and elucidated its underlying mechanisms of action. Male C57BL/6 J mice were divided into six groups (n = 12): control, model (0.2 mL/20 g per day), positive drug (0.2 mL/20 g per day), low-dose HBFT (1.4 g/kg per day), medium-dose HBFT (2.8 g/kg per day), and high-dose HBFT (5.6 g/kg per day). The findings indicated that HBFT intervention significantly inhibited the increase in ALT and AST serum levels. HBFT also enhanced the activity of enzymes and expression of proteins associated with oxidative stress, inflammatory damage, and hepatic lipid metabolism. Furthermore, HBFT promoted the proliferation of beneficial gut bacteria in mice, such as Akkermansia and Lactobacillus. Moreover, the HBFT intervention helped restore the levels of short-chain fatty acids (SCFAs) in mice caused by alcohol exposure. Taken together, these results suggested that HBFT extract may act as a novel gut microbiota modulator, alleviating alcoholic liver injury by restoring gut microbial balance and ameliorating hepatic oxidative stress and inflammation.

{"title":"Highland barley functional tea extract alleviates alcoholic liver disease by modulating gut microbiota and reducing hepatic oxidative stress and inflammation in mice","authors":"Juan Li , Zhaozhan Liu , Yan Du , Zhiming Zhong , Zhaoxin Tu , Wenju Zhou , Zhengxing Chen , Li Wang , Xinxia Zhang , Ting Li","doi":"10.1016/j.fbio.2025.106434","DOIUrl":"10.1016/j.fbio.2025.106434","url":null,"abstract":"<div><div>Alcoholic liver injury is a prevalent health issue worldwide, characterized by oxidative stress, inflammation, and gut microbiota imbalance. Traditional treatments often focus on reducing alcohol intake and managing symptoms, but novel therapeutic approaches targeting gut microbiota and oxidative stress are gaining attention. Highland barley functional tea (HBFT) extract was known for its antioxidant and anti-inflammatory properties, but its effects on alcoholic liver injury and gut microbiota remained unclear. This study aimed to evaluate the protective effects of HBFT on alcoholic liver injury and elucidated its underlying mechanisms of action. Male C57BL/6 J mice were divided into six groups (n = 12): control, model (0.2 mL/20 g per day), positive drug (0.2 mL/20 g per day), low-dose HBFT (1.4 g/kg per day), medium-dose HBFT (2.8 g/kg per day), and high-dose HBFT (5.6 g/kg per day). The findings indicated that HBFT intervention significantly inhibited the increase in ALT and AST serum levels. HBFT also enhanced the activity of enzymes and expression of proteins associated with oxidative stress, inflammatory damage, and hepatic lipid metabolism. Furthermore, HBFT promoted the proliferation of beneficial gut bacteria in mice, such as Akkermansia and Lactobacillus. Moreover, the HBFT intervention helped restore the levels of short-chain fatty acids (SCFAs) in mice caused by alcohol exposure. Taken together, these results suggested that HBFT extract may act as a novel gut microbiota modulator, alleviating alcoholic liver injury by restoring gut microbial balance and ameliorating hepatic oxidative stress and inflammation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106434"},"PeriodicalIF":4.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structure, function, synthesis and improved strategies of fucosylated human milk oligosaccharides and their future perspectives: A review

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-10 DOI: 10.1016/j.fbio.2025.106584

Yaya Yang , Shunli Jing , Le Zhang , Jiali Shao , Jixuan Chen , Guohua Xia , Huan Yang , Cunshan Zhou

Human milk oligosaccharides (HMOs) are a diverse group of lactose-derived carbohydrates and represent the third most abundant component in human milk. Fucosylated HMOs, which are particularly abundant, offer significant benefits to infants and have garnered increasing interest in recent decades. However, their widespread application in the food industry and other sectors remains limited due to challenges associated with their synthesis and isolation on a large scale. This review summarizes the chemical structures of fucosylated HMOs and their biological functions, critically evaluates conventional and cutting-edge synthetic strategies, and discusses the major challenges and future prospects in this field. Despite advancements, our understanding of the bioactivities and functions of fucosylated HMOs remains limited, necessitating further in vitro and in vivo studies. Fucosidase-catalyzed transfucosylation and metabolic engineering have emerged as promising strategies for their synthesis. Additionally, plant-based synthesis offers a sustainable alternative for large-scale production. Genetic modification, reaction condition optimization, and protein engineering have significantly improved the production of fucosylated HMOs. However, challenges such as identifying economical substrates, obtaining enzyme crystal structures for molecular engineering, developing advanced purification techniques, and ensuring the safety of synthesized products remain. Systematic evaluation and integration of knowledge are essential to drive progress in this field.

{"title":"Structure, function, synthesis and improved strategies of fucosylated human milk oligosaccharides and their future perspectives: A review","authors":"Yaya Yang , Shunli Jing , Le Zhang , Jiali Shao , Jixuan Chen , Guohua Xia , Huan Yang , Cunshan Zhou","doi":"10.1016/j.fbio.2025.106584","DOIUrl":"10.1016/j.fbio.2025.106584","url":null,"abstract":"<div><div>Human milk oligosaccharides (HMOs) are a diverse group of lactose-derived carbohydrates and represent the third most abundant component in human milk. Fucosylated HMOs, which are particularly abundant, offer significant benefits to infants and have garnered increasing interest in recent decades. However, their widespread application in the food industry and other sectors remains limited due to challenges associated with their synthesis and isolation on a large scale. This review summarizes the chemical structures of fucosylated HMOs and their biological functions, critically evaluates conventional and cutting-edge synthetic strategies, and discusses the major challenges and future prospects in this field. Despite advancements, our understanding of the bioactivities and functions of fucosylated HMOs remains limited, necessitating further <em>in vitro</em> and <em>in vivo</em> studies. Fucosidase-catalyzed transfucosylation and metabolic engineering have emerged as promising strategies for their synthesis. Additionally, plant-based synthesis offers a sustainable alternative for large-scale production. Genetic modification, reaction condition optimization, and protein engineering have significantly improved the production of fucosylated HMOs. However, challenges such as identifying economical substrates, obtaining enzyme crystal structures for molecular engineering, developing advanced purification techniques, and ensuring the safety of synthesized products remain. Systematic evaluation and integration of knowledge are essential to drive progress in this field.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106584"},"PeriodicalIF":4.8,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

New frontiers in the exploration of phenolic compounds and other bioactives as natural preservatives

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-04-10 DOI: 10.1016/j.fbio.2025.106571

Izamara de Oliveira , Celestino Santos-Buelga , Yara Aquino , Lillian Barros , Sandrina A. Heleno

Phenolic compounds are secondary metabolites widely distributed in the plant kingdom, valued for their strong antioxidant and antimicrobial properties. These bioactive compounds are promising natural alternatives to artificial preservatives in the food industry, aligning with consumer demand for sustainable solutions that ensure food quality and safety. In this review, the structural complexity of bioactive phenolic compounds, which include their various subclasses and the chemical basis of their antioxidant and antimicrobial activity, is explored. This review examines innovative extraction methods designed to preserve the bioactivity of these compounds. Additionally, it examines their incorporation as natural preservatives, focusing on stability issues and applications in the food sector. The structural diversity of phenolic compounds underpins their broad applications in food preservation. These include antimicrobial and antioxidant properties, which contribute to food safety and offer potential health benefits. The use of agro-industrial biowastes as a sustainable supply of phenolics is a promising approach; however, standardization is necessary to obtain extracts with consistent and effective biological activity. Innovative techniques, such as encapsulation and integration into edible films, are being developed to improve the stability and effectiveness of these compounds, expanding their application in various food products.

酚类化合物是广泛分布于植物界的次级代谢产物，具有很强的抗氧化和抗菌特性。这些生物活性化合物是食品工业中人工防腐剂的天然替代品，符合消费者对确保食品质量和安全的可持续解决方案的需求。本综述探讨了生物活性酚类化合物结构的复杂性，包括其各种亚类及其抗氧化和抗菌活性的化学基础。本综述探讨了旨在保留这些化合物生物活性的创新提取方法。此外，它还研究了将这些化合物作为天然防腐剂的问题，重点是稳定性问题和在食品领域的应用。酚类化合物结构的多样性是其在食品防腐领域广泛应用的基础。其中包括抗菌和抗氧化特性，这有助于食品安全并提供潜在的健康益处。利用农用工业生物废料作为酚类化合物的可持续来源是一种很有前景的方法；不过，要获得具有一致和有效生物活性的提取物，必须实现标准化。目前正在开发创新技术，如封装和整合到可食用薄膜中，以提高这些化合物的稳定性和有效性，扩大其在各种食品中的应用。

{"title":"New frontiers in the exploration of phenolic compounds and other bioactives as natural preservatives","authors":"Izamara de Oliveira , Celestino Santos-Buelga , Yara Aquino , Lillian Barros , Sandrina A. Heleno","doi":"10.1016/j.fbio.2025.106571","DOIUrl":"10.1016/j.fbio.2025.106571","url":null,"abstract":"<div><div>Phenolic compounds are secondary metabolites widely distributed in the plant kingdom, valued for their strong antioxidant and antimicrobial properties. These bioactive compounds are promising natural alternatives to artificial preservatives in the food industry, aligning with consumer demand for sustainable solutions that ensure food quality and safety. In this review, the structural complexity of bioactive phenolic compounds, which include their various subclasses and the chemical basis of their antioxidant and antimicrobial activity, is explored. This review examines innovative extraction methods designed to preserve the bioactivity of these compounds. Additionally, it examines their incorporation as natural preservatives, focusing on stability issues and applications in the food sector. The structural diversity of phenolic compounds underpins their broad applications in food preservation. These include antimicrobial and antioxidant properties, which contribute to food safety and offer potential health benefits. The use of agro-industrial biowastes as a sustainable supply of phenolics is a promising approach; however, standardization is necessary to obtain extracts with consistent and effective biological activity. Innovative techniques, such as encapsulation and integration into edible films, are being developed to improve the stability and effectiveness of these compounds, expanding their application in various food products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106571"},"PeriodicalIF":4.8,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

下一页尾页

类型

全部化学•材料生命科学医学物理工程技术环境•农林材料科学地球科学法学管理学化学环境科学与生态学计算机科学教育学经济学农林科学人文科学生物学数学物理与天体物理心理学综合性期刊其他工业工程理学历史学农学文学信息工程

数据库

全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley

期刊

Food Bioscience

全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.

﹀